Meat

I deal mainly with three local butchers. There are two small family-run butchers here in Dartmouth. Shillabeer is the old established one where I buy beef and pork fillet, marrow bones and oxtail, and then there is Cutmore The Butchers – straight out of Happy Families – who have fresh lambs’ sweetbreads in the summer.

Luscombe’s are in Tomes, and are one of the best traditional butchers I know. They keep a proper brine tub, rear much of their own pork, and will get what they call ‘long leg chickens’, chickens which are kept for a week before gutting, to develop a deeper flavour.