Wilsons Butchers

Wilsons Butchers
Category : Video
First of all we would like to thank everyone who came to our official reopening day with Brian Turner. Brian lived up to his usual standards, a consummate professional and whether it was an autograph, a photo or a video, nothing was too much. Despite the snow, it was a great start for the new shop and things have taken off nicely, helped no doubt by the horse meat scandal with the supermarkets.

Welcome to Wilsons again!
First of all we would like to thank everyone who came to our official reopening day with Brian Turner. Brian lived up to his usual standards, a consummate professional and whether it was an autograph, a photo or a video, nothing was too much. Despite the snow, it was a great start for the new shop and things have taken off nicely, helped no doubt by the horse meat scandal with the supermarkets.

Everyone seems to be getting used to the new till system now, it gives people an opportunity to browse a little round the shop and actually see what’s on offer much easier.
A special mention to Shane our baker who really has excelled in the last few months and his egg custards and curd tarts are becoming something of an enigma due to the fact we can’t keep up with demand! We’ve given him ‘carte blanche’ to let his creative juices flow and he’s coming up with things like apple charlottes which are beyond belief. The only problem is we have to sample all these and it’s not kind on the waist line!
We don’t want to forget Chris, our in house chef, who as well as making the original in-store ready meals, such as liver & onions and
braising steak & mash, he’s expanded the range to now include lasagne and cottage pies.   He’s also busy making salads for the deli range and again, we’re happy to leave him to it, his red cabbage coleslaw is something else and we’ll continue to try new products. The ready meals have already proved popular and we’ve found a lot of people are buying them for elderly dependents as they’re easy to cook and they know it’s good wholesome food.
We’ve also started to open on a Sunday now, we were always against the idea as it was the only time we really got to spend with the family at home but then we realised we were actually in the minority by not opening and also it fits in with our ethos of ease and convenience, talking of which, don’t forget you can now order on line and collect in the shop.
Lastly to celebrate St.Georges day on April 23rd,the R.A.B.I (Royal Agricultural Benevolent Institution) are launching ‘Great British Beef Week’ which we at Wilsons are proud to support.

Bon Appetit John & Andrew Green

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