For a top-quality butcher’s shop, which offers a good range of locally reared meat and gives that little bit extra in terms of quality and service.
Tablehurst became a community farm in 1996 and has been growing and developing ever since. With the exception of local wild venison, everything on the butcher’s counter at Tablehurst Farm, Forest Row, East Sussex, is reared on the farm. They offer biodynamic beef and lamb and organic pork and chicken all year and cut to order if required. They cure and smoke their own nitrate-free bacon and make many varieties of butcher’s sausages. They also rear ducks, geese and turkeys for Christmas. Everything is reared to the highest standards of welfare and care for the environment.
Greg Thatcher, MD of RP Meats Wholesale, said: ‘The dedication of the team and quality of the meat they sell is outstanding. It is wonderful to see that the animal welfare standards and dedication to caring for the environment is matched by the service and knowledge they share with their customers.’
Based in the West Sussex village of Lindfield, John Cottenham works with some incredibly dedicated farmers who they know and trust, who have the highest standards of animal welfare and whose farms and animals they are familiar with. These partnerships are an essential part of their story and the reason customers can have absolute confidence in the meat they sell. With a focus on personal service and attention to detail “Cottenham’s” is a cutting edge yet traditional family.
They have employed more staff and kept their socially distanced queue moving quickly with the help of a walkie talkie system which provided much entertainment for the staff and customers!! They have also thanked their team repeatedly and rewarded them financially and are very proud of the service they have provided.
Nick Gill has been a butcher for over 40 years and is dedicated to supplying the best quality, responsibly reared meat to his local community in Hartfield, East Sussex. Using traditional cutting methods combined with modern touches, their friendly, experienced butchers are more than happy to assist you and make sure you get the right cut for you from this traditional family butcher, always striving to be the best they can for their customers.
They provided a service to those who were self-isolating, by allowing a contact free collection and payment system and delivered to the most vulnerable. They made an effort to keep smiling and remain positive as for some customers, they were the only place they visited during the pandemic.
Entry is now closed for the below four categories in the Sussex Food & Drink Awards 2020! Our judges will be in contact with you soon if you have made the shortlist! Grand Finalists will be announced in March 2020.
SUSSEX STREET FOOD OF THE YEAR
Our winner will offer great food to be eaten in a mobile situation, including as many local ingredients as possible. Finalists will participate in a live competition at Horsham on 27th October.
SUSSEX YOUNG CHEF OF THE YEAR
Our winner will be aged 25 or under on 31/01/20, working or studying in Sussex, with a talent for creating a wonderful menu of creative dishes using local ingredients.
SUSSEX NEWCOMER OF THE YEAR
Our winner will be an innovative business from any part of the food and drink sector, supporting local produce, which has been trading for up to 3 years by end 2019; has the ambition and determination to succeed; and can demonstrate a realistic and sustainable business plan.
YOUNG SUSSEX FARMER OF THE YEAR
Our winner will be a young farmer aged 35 or under by end 2020. They can come from any sector within agriculture, horticulture or viticulture and must be involved in food or drink production. They could be part of the family farm (owned or tenanted), a student, an employee or self-employed. This young person should display the following attributes: vision; leadership; innovation, creativity, entrepreneurship; ability to incorporate new ideas and practices; ability to inspire others; and the desire to succeed and grow business.
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