Successful restaurant duo open new butcher shop in Bath


Two foodie brothers from Bath have taken on their latest challenge: a butcher shop. James and Oliver Still rose to fame running Walcot House, a popular restaurant in the heart of town specializing in local produce.

They are also the brains behind Mother and Wild in Corsham, while running the Bread and Jam cocktail bar and private club, Lomah, on Walcot Street. So, you can tell they know a lot about hospitality.

Now Green Street Butchers has become their latest project. The store was home to butchers Bartlett and Sons until February last year and has over 80 years of retail history.

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James said: “We moved in just before Christmas and we’ve had a great response from buyers so far. People are very happy that it’s still a butcher shop and that’s really perfect for us because there’s a huge fridge downstairs for dry aging all the meat.”

The 28-year-old explained that he and his brother were “crazy foodies”, adding: “When you taste something amazing in a restaurant, you want to recreate it at home.”

The new Green Street Butchers store in Bath

That’s what he wants to help people do, by opening the shop. However, there is another reason why the restaurant duo decided to go into the butchery business.

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“The meat industry is very swashbuckling. You never really know what you are getting. For example, once sliced, a battery chicken looks pretty much like a free-range chicken, and you can’t tell where it came from.

“By opening our own butcher shop, we can control our supply and buy directly from farmers. It also means chefs don’t have to use the whole animal in the restaurant, so we can change the menu more often,” said James explained.

He buys between 30 and 40 farmers across the West Country, sourcing poultry from Otter Valley in Devon and pork from Boyton Farm in Wiltshire. “We know the origin of everything,” James said.

As well as offering traditional cuts, Green Street Butchers is well stocked with wine, cheese, eggs and plenty of other goodies. Although the store looks small from the outside, there is actually a huge refrigerator hidden underground.

Conor Sprules, head butcher at Green Street
Conor Sprules, head butcher at Green Street

Carcasses and smaller cuts are stored here for four to six weeks, while a wall of Himalayan salt extracts moisture from the air. As the meat dries, the collagen begins to slowly break down, making it more tender.

James said: “We have many restaurant customers who appreciate quality meat and want to serve it themselves at home. We will also be launching a weekly recipe blog to give people ideas and deliver the ingredients to their doorsteps. .”

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