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.