The ‘C’ Word…

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Yes… Even though it is only September, I am daring to mention it: Christmas will be around the corner before you know it…!!

You don’t have to worry about it right now, I just wanted to let you know that we are on top of things – Christmas shopping is a massive hassle, but we can sort you out!!Christmas-Dinner

Pretty soon you’ll be able to order all of your meat for the festive season: we’re going to have some fantastic free range turkeys for the big day, as well as all your favourite meats for all the other occasions…Christmas Eve, Boxing Day, New Year, the weekend your in-laws visit and everything in between!

If you’re already thinking about Christmas presents you may be interested to know that we’re developing a selection of hampers in various sizes, ideal for a tasty Christmas gift for someone special.

We will let you know when you can order for Christmas – keep an eye on our blog, as well as Facebook and Twitter pages and we’ll keep you up to date!

Bespoke gift vouchers are already available in the shop, and can be any amount of your choice to spend in the shop, or a course – not just for Christmas but would make a cracking gift!

Enough of this Christmas talk – enjoy the last of the sunshine and see you soon!


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


Rose House Butchery in 2014

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Howdy all,

 I hope you’re all well and back in the swing of things after the festive break!  I can’t believe it’s been just over 3 months since we opened Rose House Butchery, doesn’t time fly when you’re having fun!

It seems like yonks ago since we opened – I remember it well, dull miserable and pissing with rain!

The build up was epic, long hours, lots of stress, mixed with a few tears and tantrums. It all got a bit much when my family turned up from Kent – it seems everyone knew they were coming except me! I was so wrapped up with things that I hadn’t got a clue. Thanks for the support guys it was much appreciated, although at the time it was so manic that I probably didn’t show it.

It all went well: apart from a few small hitches like fridges not working and the till packing up, nothing major! We kept calm and we carried on and all that. The problems and the glitches got sorted and all was well. I would like to take this chance to thank everyone who was, and continues to be involved in helping to get the butchery off the ground, especially my long suffering missus! It’s been emotional and I really appreciate it.

It’s been great to get back to butchering again and this time it’s just me so I can do what I want – happy days!

We had a great Christmas – lots of new and returning customers with whom we are starting to build a great relationship. Christmas is such a great time in a butchers shop; I love all the build up and the special meats that are prepared. I wasn’t sure how things would go as we had only just opened but when all was said and done it was all good. After all the stress of opening followed closely by Christmas, it was nice to get a few much-needed days off to reflect and recuperate.

So 2014 is here and everyone’s back to the daily grind! It’s always a bit of an anti-climax after the festive period with trade dropping off, but this gives me time to start getting the year ahead planned out and new products sorted.

I’m just finishing up the course dates for the year with some great sessions coming up: from my frugal range to The BBQ King and kid’s sausage-making, there is something for everyone.  Check out the courses page in the next few days for full details.  I’m also sorting out an e-commerce side to the website so you will soon be able to purchase courses and Gift Certificates directly from the website.

Many of you will be familiar with my own Artisan Butcher Facebook and Twitter pages.  Well, we’ve just launched our very own Rose House Butchery Facebook and Twitter pages as well.  Make sure you like/follow us to receive exclusive social media special offers and news straight from the butchery.  From this week (week commencing 20th January 2014) the butchery will be open on Wednesdays too.

I’m looking forward to making new products and experimenting with a few different cures and techniques. Watch this space for news and special events and I may even be popping up at a few shows and events over the coming year. I’m going to try and be more disciplined with writing blogs and include seasonal recipes both from me and the customers; I may even do one or two videos soon!

I wish you all the best for 2014 and I hope to see you soon at the butchery.

Jamie x

Christmas is Coming to Rose House Butchery

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With Christmas only a few weeks away we are delighted to offer everything you could possibly need to create a fantastic Christmas dinner, Boxing Day lunch or perhaps New Years Eve feast.

With award winning Kelly Bronze Turkey’s on the menu, as well as Sutton Hoo Free Range chicken and Gressingham duck the choice is yours!!  We also have a fantastic selection of native, rare and traditional breed beef which has all been hung for a minimum of 30 days, along with our Rare Breed Pork courtesy of Baylham House Rare Breeds Farm.

For full details of our Christmas selection please contact us.

May we take this opportunity to wish you all a very Merry Christmas and a Happy New Year from all of The Rose House Butchery Team – Jamie, Garry, Reece and Steph.

Rose House Butchery Officially Opening 19th October!

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Howdee all, I hope you are all well!!


It’s been a while since I’ve put pen to paper so to speak.  These last few months have been up and down to say the least! Some days I laugh, some days I cry, other days you can find me just sitting in the corner and quietly rocking back and forth hoping the magic fairies will get things done 🙂

But, we’ve ridden out the rollercoaster and I’m delighted to announce that Rose House Butchery will be opening on the 19th October 2013!!  It’s been tough as we pull things together and I’ve been doing a lot of the work myself.  I’ll be so glad when I can put down the hammer and drill and pick up a knife and just cut some meat!!

So this week is quite significant for the development of Rose House Butchery.  I’ve got the hygienic panelling to go up, then the floor covering is coming in.  This needs to go down quickly so that we can get the counters in and get wired up ready for the weekend (we will then find out if they fit through the door)!!

Rose House 1 Rose House 2







Rose House 3 Rose House 4






Talking of food we have been cracking on with our ‘street food’ side of the business with a few shows under our belt.  We’ve been working with Sutton Hoo Chickens creating some amazing BBQ chicken wraps as well as all manner of meaty treats pulled pork, brisket, ribs – it’s making me hungry just thing about it.

I’m delighted to be back at Grand Designs Live which takes place at the NEC in Birmingham on 4th – 6th October.  You can catch me on the 4th and 5th October on the Live Kitchen Experience Stage, as well as the Master Class Theatre.  Look out for more details of timings and what we will be demonstrating very soon!  The first weekend in October

is proving a very busy one as well as I’ll also be down at Cressing Temple in Essex on the 6th October taking to the stage to do a few butchery demonstrations at Oakleigh Fairs Autumn Food and Home Fair.

So, that’s it for now……I’m off to finish the walls and crack on with building what will be a fabulous artisan butchery in the heart of historic Ipswich.  St Peters Street is where the magic will happen so tell your friends and spread the word. October 19th is the day, look out for more news of our opening event soon!


All the Best


Artisan Butcher



Action against Hunger #belowtheline

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Howdee all, hope you’re well.


As always, it’s been a busy few months here at Artisan HQ.  Hopefully we will find out if we have final planning permission for the Rose House Butchery very soon, so fingers crossed!

As the title suggests I have signed up to the Action Against Hunger #belowtheline project. In a nutshell, I’m taking part in a major international poverty campaign from 29th April – 3rd May called Live Below the Line. This is an awareness and fundraising campaign designed to help understand the challenges faced by those currently living in extreme poverty everyday.

For 5 days I will be feeding myself for just £1 a day – the amount that people living in extreme poverty currently meet all their needs with. The charity that I have chosen to support is Restless Development  – a fantastic cause.

I heard about the challenge from Chef Damian Wawrzyniak, a brilliant chef who I met demoing at a show the other week. When he was explaining the challenge to me, I thought £1 per day, no worries! But as I looked into it a little more I started to panic! That’s just £1 per day for food and drink (water is free) … it’s going to be tough. I may have to start weaning myself off coffee now, considering a Starbucks is £2.70!


The reality of the challenge really hit home when I looked at the rules.

I had to be sitting down when I read these, taken from the Live Below the Line website:

  • From the 29th April – 3rd May you can spend no more than £1 a day on food and drink.
  • This means you have a total of £5 with which to buy all ingredients for your meals.
  • The full cost of all the items you consume must be included in your budget. This means budgeting for whole packets of food items such as rice, pasta, noodles and eggs etc.
  • For items such as salt, pepper, herbs and spices, simply work out the cost of each item per gram and budget you’re shopping proportionally. Separate your items before the challenge so there’s no need to be digging around in your cupboards.
  • You can share the cost of ingredients amongst a team, as long as no participant spends more than £1 a day or their total £5 budget. Working as a team will allow you to pool together funds and do more with your cooking.
  • You can’t grab a cheeky snack from the cupboard unless you include the cost of buying the item new in your budget.
  • You can use food sourced from your garden as long as you can account for the price of production!
  • No combination of meals on any given day can exceed the £1 spending limit. Remember this is a challenge to eat creatively and be enjoyed – don’t at any point deprive yourself of three meals a day.
  • You cannot accept ‘donated’ food from family or friends, but monetary donations towards your fundraising goals are acceptable, and encouraged!
  • You are allowed to drink tap water – remember you should try and drink at least 6-8 glasses of water each day.
  • Remember that cigarettes don’t come cheap either! Can you Live below the Line and still manage to smoke?


Over the coming days I will be blogging some ideas for recipes.  My aim is to try and do this without using cheap mass produced processed food which I think will make it a lot harder.

As I’m a butcher and meat is very expensive I will be thinking along the lines of real cheap meat cuts; pigs’ trotters, pig’s heads, chicken carcasses, offal and marrow bones. In a lot of butcher’s these items are thrown away, but remember you can’t accept free food so go speak to your local butcher and see what’s in his bone bin and make him an offer.


To see how my fundraising is going, or if you would like to sponsor me check out my challenge page.

Or, if you are as mad as me, you could even take the challenge yourself! Go on make a difference and see what it’s like to live #belowtheline.

Wish me luck!


All the best,


Artisan Butcher

Nose To Tail – Charlotte’s Way

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Back in March I hosted a full day course for Food Safari where the group learnt how to work on a whole pig (the true nose to tail experience!) and all about how to handle some of the more unusual cuts as well.

Food blogger Charlotte Gaffer attended the course and has recently written a fantastic blog all about her experiences on the course.  You can read it via the Food Safari website here.

You can read more from Charlotte at her blog ‘Love and Relish’ here too.

For more information about all the courses, please visit the courses page.

Food Safari – Beef Butchery Evening Course

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Howdee all!

Hope you’re all well.

Well, it’s been a manic time here at Artisan HQ.  The Rose House Butchery is coming along and we have just completed our first Food Safari evening butchery course on Friday 15th February and it was great fun!  I must first say a big thank you to all that attended and made our first course at The Rose House Butchery Training School such a success.  I was a little nervous this being our first course for Food Safari but alas nothing to worry about we smashed it!

I got some fantastic Longhorn and Shorthorn beef from the guys at the Rare Breed Meat Co, you can check out their farm shop and restaurant here.

After the meet and greet we were straight into the demo from me on a forequarter. It was great to get stuck in and show the students all the different cuts and their many uses. With all the scandal that’s going on in the meat industry, all the students could clearly see what good meat should look like and what to look for in terms of provenance and traceability.

After a quick break it was back to the training room and the students turn to get stuck into a cracking piece of brisket each. This is the bit that I love, watching all the guys getting amongst it and cutting their own meat that they get to take home.  It’s a great process for me as I get to watch everyone enjoying something that I can quite easily take for granted. They all soon got to grips with the butchers knot and before long they had some lovely boned and rolled joints. They then spent the rest of the time messing about with the blade, chuck and sticking – I hope these skills will help them in the future in their own kitchens.  A wise man once said (not sure who!) ‘knowledge is power but power is nothing without wisdom’ – to me this is what my courses are all about passing on the knowledge for future generations.

Here are a few pictures of the evening:










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After a quick wash up it was time for some food. I made a mega slow cooked chilli using skirt and a bit of flank.  I like to use pieces of meat rather than mince as I think you get a better textured chilli. There was also some slow cooked rolled flank and horseradish which went down very well!

I’m looking forward to the next Food Safari evening butchering course which will be on March 8th focusing on Lamb.  You still have time to book click here for more details.  You will have the opportunity to get your hands on some awesome local lambs and maybe even some mutton so don’t miss out!  Visit the Food Safari website to book.





Food Safari Courses at The Rose House Butchery

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Introducing…..Food Safari Courses at  The Rose House Butchery


Howdee all!

I hope you’re all well and getting into the Christmas spirit, not long to go now!

As I mentioned in my previous blog, plans are now well underway at our new premises – Rose House.  All our spare time is being spent carrying out essential work and fitting out this fantastic space.  We’re hoping to have the retail side up and running around April/May 2013, but the training element of Rose House Butchery is kicking off in January 2013 with the award winning Food Safari team.  The stable block is a brilliant training space –  it’s a slice of the past in the heart of Ipswich and is a great backdrop to learning about the traditional techniques I’m so passionate about.

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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.

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