Coming up in May…

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Howdee all. I hope this finds you well.

As I write this the sun is shining, the birds are singing and spring has well and truly sprung. After the wet and gloomy winter it’s nice to see the change, everyone’s so much happier with a bit of sun!

I can’t believe it’s been 6 months since we opened; how time flies and all that. As you can imagine, starting any business in these tough times is a struggle, let alone one with perishable goods! I’ve taken the ups and downs and I’m still here, as I plan to be for the foreseeable. I would like to take this opportunity to thank each and every one of my customers for their loyal and continued support; without you there would be no Rose House Butchery.

I’ve got lots of exciting things coming up in the next month.

It all kicks off with the @allaboutipswich Food Forknight running from 11th-25th May. This is a fantastic event showcasing the finest food and the producers that Ipswich has to offer.

May 11th sees the Local Food and Drink market on the Cornhill from 10am-4pm, with demos from Emma Crowhurst, a number of local chefs and of course myself: Artisan Butcher. I will be demonstrating how to cut up half a pig, so you can see where all the different cuts come from with tips and hints on how to get the best from your meat! My demo starts at 10am so pop down and see me in action; Rose House Butchery will also have a stall selling its wares.

The following week, on Saturday 17th I will be doing my thing on stage at the Waterfront Food & Drink Festival at 12.30. There will be demos from local chefs as well as one for the ladies: Jean Christophe Novelli. It’s a great fun packed weekend with live music, local beer and fantastic food. If you grab yourself a copy of the Food Forknight guide from local shops and the butchery there are loads of offers from shops, restaurants and bars in Ipswich as well as 25% of sausages at Rose House Butchery.

The Whole Lamb course will be held on Sunday the 18th at the butchery. This is an awesome course for anyone interested in food or butchery: you get to work on your own lamb, cutting and preparing it the way you would like and the best thing is you get to take it all home with you! With food and refreshments provided all you have to do is turn up; check out the website for more details and just give me ring to book so you can save yourself the online charges!

May 28th-29th sees the return of the mighty Suffolk Show. I will be demoing on the Flavours stage at 12.30 so pop on over if you’re about, it would be great to see you!

Come and see me at Rose House Butchery if you fancy some 30 day matured steak like this:

 steak pic






Or how about some Dry Cured Smoked Sutton Hoo Chicken breast?










Or a cracking bit of house cured pancetta…







This week we have some fab pork from Scotts Field Pork

You can catch @RobThePigman on twitter for all the latest news from the farm.

I went up to see Rob and his setup a few weeks ago and was really impressed.
“Born and reared outside, the pigs are grown slowly and are free to roam in spacious paddocks which encourage their natural behaviour. Although rare today the breed is indigenous to East Anglia and the meat produced is renowned for being flavoursome with a succulent texture”

The pork that I’ve had so far is spot on; pop into the shop for some great deals on this great pork.

Hope to see you this month in the shop or out and about, all the best!

Jamie, Artisan Butcher


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