History.

Clive and Pat Cowell have owned the Butcher’s Shop in Whitchurch since August 1972. Before starting their own business Clive had worked in butchers’ shops in Dymock, Ledbury, Newent, Huntley and Gloucester City giving him a vast experience of different butchery techniques. Over the years Clive has seen many changes in the style of the customer’s needs and has tried to keep pace with all the necessary changes. When he fist took on the business, deep freeze meat was the order of the day and customers bought large quantities of whatever they required at special rates.

The first extension to the premises, in 1982, was added as an addition cutting and washing up area. Deep freeze orders declined as prices rose and customers reverted to buying, as they required on a weekly basis. Lots of them still have lamb, pork, gammon and chicken for their freezer and are very much guided by Clives price watch and promotions.

The next major change came when Pat refused to go on eating unsold ‘bought in’ pies. She said, "I can make better than that". "Go on then", Clive said, "You make six pies a week to sell in the shop and we’ll see if yours sell any better". Well of course, it didn’t take long to prove Pat to be right and today the kitchen produces over 100 pies a week and also included are lasagne, curry, cottage pies, faggots, quiche, pasties, sausage rolls, pate and a hand raised pork pie.

In 1989 the shop had its second extension to provide a big working kitchen area where everything is prepared and cooked. They only use the best meat and fresh vegetables and there are now two very good cooks as well as Pat. With the onset of hygiene laws, Clive has always been a leader in the strive for cleanliness, and, in 1990, his staff and premises were the first to win the Clean Food Award promoted by the South Herefordshire District Council. They have retained this Award ever since as Clive keeps very much abreast of what is happening. He has twice been President of the Hereford and District Butchers Association where he has helped other butchers to keep in line with the requirements.

In 1996, Michael joined his father in the shop and bought with him his qualifications as a Caterer and Chef. Recipe advice and cookery demonstrations are all part of the interest of the job.

1999 has seen the introduction of new licensing laws for butchers’ shops and again Clive has been one of the firsts to implement these and gain his licence.

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