What a January it was. We beat our January turnover from last year by a country mile – I must thank the vegan campaign.
It was refreshing to hear so many state that Veganuary had made them reassess how they sourced their produce, in particular meat products.
It is great to see people asking questions about the rearing and provenance of the produce and take a genuine interest in the welfare and quality of life the animal has.
Admittedly, these consumers may buy less meat than they once did, but they are willing to pay a fair price and expect the very best quality.
This is great for a craft butchery such as ours, as we keep reminding people that quality artisan food isn’t limitless, and products and cuts do run out at different times of the year. The key message is everything in moderation and eat seasonally and locally.
The fourteen months of writing these articles have flown by, and it has been great sharing my stories and thoughts of opening my first butcher shop and realising my dreams of having a gate-to-plate business.
We are starting work on a second shop in a neighbouring community of Cardiff with a butchery, deli counter and a chef preparing food to go in ready meals.
I genuinely believe we have some of the best produce in the world in Wales and Britain, and it’s something that should be celebrated. We have made it our goal to always sell meat of a higher quality and welfare standard.
It has been a pleasure writing the articles and something I am extremely proud to have done.
I’d like to thank everyone for their messages of support along the way, we have even had readers visit the shop when in Cardiff to say hello.
This shows the support we British farmers offer each other and the sense of community within. I would like to wish everyone all the best going into the busy lambing and calving period. I hope the season is kind to us all and that 2019 proves to be a successful year.
Shaun Hall Jones is a Farmer Focus writer in Carmarthenshire. Read his biography.