Holwood Farm Shop and Coffee Shop

Food traceability has been hitting the headlines for all the wrong reasons lately, prompting many people to question more than ever what’s going into their shopping baskets. Gary Mercer and Sarah Clout have long believed that local is best; indeed, that is why they opened Holwood Farm Shop last October. Their delightful “deli in the country”, which nestles between Keston and Downe, is stocked with a wealth of local products, including traditionally reared meat from Monkshill Farm at Faversham, Wealden fruit and veg and cakes handmade for them at nearby Petts Wood. The coffee shop serves up freshly prepared food and locally roasted coffee and many of the ingredients on the menu come from the farm shop

GG Sparkes

GG Sparkes supplies traditional farmed meats specialising in rare breeds, free-range and organic. We are a family-run business established in 1952, four generations to date. The owner Guy Sparkes has a great wealth of experience and knowledge within his field, and every aspect of his business. He has a passion for his profession making sure that GG Sparkes sells the best meat which is sourced from trusted suppliers/farmers. Traceability, the wellbeing and welfare of the animals is paramount. GG Sparkes Devon meats are sourced by Sue Fildes near Dartmouth, as they have been for the past 14 years. Sue supplies her own rare breed Berkshire pigs, plus Red Ruby / Aberdeen Angus / Longhorn cattle and Devon and Cornwall Longwool lambs from her neighbouring farms, accompanied with photos and details of each named farmer, his farming methods and his stock. GG Sparkes features as one of the top 15 butchers in the 2012 book Meat London, An Insider’s Guide by Thomas Blythe, and has been recommended by Rick Stein (Food Hero) and Gary Rhodes (Highly Commended). GG Sparkes also offers various demonstration/workshop evenings, from preparing and cutting meat to sausage making, or requested bespoke courses.

Email: ggsparkesbutchers@gmail.com Facebook: www.facebook.com/ggsparkesbutchers

Larratts

Michael Ashendon saw a gap in the busy High Street of West Wickham for a traditional butchery that provided a personalised service and good tasting food, so in 1984 he started Larretts Traditional Butchers.
Michael believes that the secret of good food is to start with fresh quality meat that has been sourced locally in Britain and will only sell the finest cuts. All meat is hand prepared on premises with all sausages and burgers made from scratch.
The team are also on hand to help guide clients with correct cooking times and tips to get the most from their purchase.
As well as the traditional steaks, burgers and sausages Larratts are able to cater to most orders even for the most daring of pallets with crocodile and wild boar becoming popular requests.
Twenty-nine years later Larratts is still delivering their promise of great quality and customer service. Come along and meet the team, Michael, Dawn and Michael number two.

Villagers Sausages - Award Winning Bangers

Proprietor Ron Etheridge, is a man ahead of his time. For 18 years he has been making sausages on the premises of Villagers in Beckenham in full view of customers. You can see exactly what meat is being used (beef sausages are made with quality British chuck steak) and there are no artificial flavourings, colourings or preservatives added. No wonder then that his high quality sausages enjoy an excellent reputation. 80 varieties are on offer, of which 38 are gluten free along with vegetarian options too. The range includes traditional favourites like Lincolnshire and Cumberland Coil through to the more exotic bison or goose. Ken'n'Eddie's remains the most popular choice although Plum & Ginger, Scrumpy Jack And Apple and The Big Breakfast are close contenders. Prices start from £4 for half a kilo The shop is open six days a week or you can order through the website, where orders over 14.5kg are delivered free of charge.

Jones, The Butcher

With over 60 years of experience in sourcing the highest quality meat; Jones, The Butcher delivers meat the way it’s meant to be. All our meat is either bought daily from Smithfield market or sourced directly from our regional British suppliers. We supply over 60 restaurants in London and the South East, caterers and local retail customers. Join our email service. Each week we send a bulletin to members detailing our weekly meat specials, pies and burgers. Meat can be collected from our shop in Herne Hill or from Beckenham. We regularly host butchery masterclasses in our Herne Hill shop. Email: andy@jonesthebutcher.me.uk