Introducing…. The Rose House Butchery

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Artisan Butcher and The Rose House Butchery

Howdee all, I hope you’re well!

There’s been so much going on lately so it’s time for an update.

As you will all know a lot of my time recently has been spent with my other hat on working for GNMA.   After much ‘toeing and froing’ and so much legal jargon that my head is still hurting, I’m pleased to say that we are now moved into our beautiful new building Rose House, 5-7 St Peters Street, Ipswich.

The main building is a grade II listed C18th (we think) three-story former pub and hotel that has been converted to a large self contained office. This is where GNMA will be based running their 1-2-1 Information Advice and Guidance sessions as well as  training courses in IT and Employability skills being the main provision at the minute. It’s a fantastic building with plenty of room for future development and potential. As we are now a NCFE approved centre we have a whole host of courses that we will be running in the coming months. There’s also the option for us to build our own accredited courses, which will give us so much scope for some bespoke courses so watch this space!

Now I know what you’re thinking were does Artisan Butcher fit into all this?

Well you may have seen some of the pictures from earlier blogs and I’m sure the rumour mill is in full swing, so here’s the official version!

To the rear of the main building there is a conveniently placed stable block and courtyard which you can see in the below picture.

This is the last remaining stable in Ipswich town centre and is believed to date back to the 1700’s.  I’m off to the records office next week so I’ll up date you soon on the full history.

 

I’m very proud to announce that the stable block will soon house ‘The Rose House Butchery’ which will be the HQ for the Artisan Butcher.  It’s going to be amazing check out some of the pictures below:

Now I am so excited about this project……it’s what I’ve always wanted, a butchery of my very own!  The plan is to open the butchery 3-4 days a week as a retail outlet with courses running 2-3 days a week. It’s in such a great location and the building is oozing so much history, the whole concept fits in nicely with all the surrounding shops and businesses as well as my whole ethos.  I want to achieve a real old fashioned Georgian/Victorian feel to the butchery with a modern twist!

I will be specialising in Rare, Native and Traditional breeds as well as curing and charcuterie. I’m currently working with farmers to produce the breeds that I’m looking for and it goes with out saying that I will be supporting local producers as well as the best of British. I’m looking to revive old recipes and some long forgotten methods before they are gone forever.

The local EHO, Heritage and planning offices have been great so far and I’m doing my best to satisfy all parties.   I’ve got beams to treat, walls to paint, ceilings to sort and the list goes on. I truly believe that The Rose House Butchery will be something very special and a little different.  Somewhere where you can go for that special cut of meat or the bacon cured to age old recipes or maybe some acorn feed air dried Suffolk ham!

The nice sized courtyard provides a great location for events including farmers markets as well as show casing our own produce (including our soon to arrive street food) and other carefully selected local producers. It’s all about fresh, seasonal food done the old fashioned way.

We’ll be keeping you regularly updated with the progress via my Facebook, Twitter and blog.

 

All the best,

Artisan Butcher.

 

PRIDE PASSION PROVENANCE

One Response to “Introducing…. The Rose House Butchery”

  1. paul and susan eley

    Found you for the first time today……just feasted on smoked pheasant – superb!
    Looking forward to the Lincolnshire Poacher sausages later this week. Thank you – we’ll be back.

    Reply

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