We have been buying our meats from our Bowness butcher since 2002 when we arrived at Blenheim Lodge. Before that, the people who ran this guest house also bought their meats from the same local butcher, Richardson’s. How sad we were therefore to hear that our butcher will close in late October this year.
When we first came to Blenheim Lodge, the butcher at Richardson’s was the current incumbent’s father. Then, John’s father retired and he took over the business. I remember when John first visited us in 2002 with varieties of handmade sausages and bacon for us to try. We chose the pure pork sausage to serve at breakfast time and the British bacon because they were very tasty.
A fortnight or so ago, we received notice that the butcher was hanging up his apron. An avid sailor, he was giving up the family business that had been a part of Bowness-on-Windermere’s village life for more than 100 years to take up sail-making with another local business. Hubby and I think that John will have a wonderful time doing something for which he has such enthusiasm. Isn’t it lovely to be able to combine one’s hobby with one’s work?
Meanwhile, we have begun the process of looking for a new butcher. We sampled some wonderful handmade sausage and bacon from a butcher located a mile from our guest house. The butcher’s shop is run by a husband and wife team and the meats are excellent. However, we will not be using this butcher because the quantities we require might sometimes be much smaller than the bulk purchases required by the shop.
When we first heard that Richardson’s was closing, I rang the shop and Chris, the young butcher there, answered the telephone. I asked him for some help with identifying a good butcher. He mentioned one from a little village not far from our guest house. Since then, we have tried the bacon and two varieties of sausage from this butcher. We want to try another variety of bacon before deciding on our order.
So, I think we have now got a new butcher to use when Richardson’s finally closes its doors. It will likely be Hayton’s, a three-generation butchers, currently run by three brothers. The likelihood is that we will purchase their sage and mace pork sausages to serve at breakfast time and a more expensive variety of British bacon for which we are currently awaiting a sample.
It is nice to be able to support local businesses and we are proud that our guests are able to enjoy some really good homegrown produce at our Bed and Breakfast. Hayton’s is a family business and we are so pleased that we have now found another local Cumbrian butcher to supply our meats once Richardson’s closes. The new butcher delivers six days a week, so we will be able to continue serving fresh local meats for our guests’ breakfasts just as we do now.
Blenheim Lodge . . . panoramic Lake views, peace and tranquillity, nestled against acres of beautiful fields and woodlands, in the heart of the English Lake District National Park.’
Visit our website: www.blenheim-lodge.com
Telephone: 015394 43440