EVNNov2013 - Eastry Parish Council

16The ButcherAt the start of the recession in 2008, Britain’s high-street butcher’s shopswere closing at a rate of 23 a month, as more people bought their meatat supermarkets. Eastry is fortunate that Stuart Baitup brought hisbutchery skills and expertise to the village in April to set up a traditionalfamily butcher’s along with his wife Cheryl.Anyone who has stepped inside cannot miss the passion and enthusiasmStuart has for his profession – which he began at the age of 12 as aSaturday boy in his local butcher’s shop in Kingsdown. Eastry is his firstsolo venture and enables him to fulfil his ambition of providing locallysourcedmeat, cut as required by his customers. “I’m trying to source asclose to Eastry as possible,” explains Stuart. “For example our lamb isfrom Nonington. And I’m also selling locally-caught fish and vegetablesfrom growers close by, some in the village itself. Which means everythingis seasonal and very fresh – you may be buying carrots that were still inthe ground that morning.”Having his own business means Stuart can experiment with productssuch as his sausages which he makes on the premises. “He’s forevertrying out new recipes – beef with ale, gluten-free pork and leek, newspice mixes” Cheryl explains. “And he’s always open to suggestions.”Knowing his customers by name, and being able to give them ideas andadvice and get feedback, was part of the attraction, for Stuart, of havinghis own business. “But I appreciate many people have only ever boughtmeat in a supermarket and it can be daunting to come into a shop wherethey don’t just pick up a package. But these are the customers we wantto encourage. I just want people to come in and have a look and a chatabout what they like - with absolutely no obligation to buy.“It may surprise some to know that we are not all about expensive cuts.I make my own burgers, which are always in stock and I can advise onhow to cook cheaper cuts, such as belly of pork or rabbit. We all havehousehold budgets and I can show customers how to make a little,good-quality meat go a long way. I do think people are concerned aboutwhat they eat - the horse-meat scandal has made many people reassesswhat they buy. I can tell you where every animal, egg and vegetablecomes from.”Stuart is now taking Christmas orders (deadline 14th December) fromtraditional turkey and gammon to goose, duck or fore rib of beef – and ifyou want an unusual cut for a particular recipe, then Stuart will be happyto prepare this for you.Many villages in the UK would envy us having such an establishment inthe high street. Like all our shops, they will only flourish if we supportthem.Lesley Daley