Behind the opening of The Cotswold Butcher and Caterer

Can you tell us about your extensive hospitality career? I've spent about 25 years in the leisure and hospitality industry, primarily managing health clubs, spas, hotels, and two pubs. The catering concept stemmed from the pub experience and my aim to improve yield, reduce kitchen waste, and keep staff engaged during quieter periods. About 10 years ago, I transitioned out of the pub industry while still managing hotels and health clubs. I continued catering for small events, private parties, and corporate functions in response to changing trends. When Covid hit, it provided an opportunity to invest more time and resources into the catering business. Despite initial setbacks, we experienced a significant spike in demand post-restrictions. This prompted us to re-evaluate our structure, introduce new concepts like taco trucks and paella, and expand our presence across Cotswold counties. We also ventured into butchery, strategically aiming to enhance the brand's uniqueness and control the meat's provenance. This transformation began in July this year. What were your motivations for reviving a long-standing butcher and catering service in Quedgeley? The decision to revive the butcher and catering service in Quedgeley was driven by customer feedback and a recognised need in the community. Customers had a connection to the previous butcher and deli, making it a part of their routine and local experience. I recognised this sentiment and wanted to maintain the community feel, so we sublet our units to a skilled butcher with 46 years of experience – Andy Lee. This move allowed us to control the meat's provenance, maintain quality, and offer a unique selling proposition for our catering business. In your opinion, how have you won over repeat customers? Consistency and reliability have been key to winning over repeat customers. Unlike previous inconsistencies in opening hours, we now operate six days a week, which provides reliable service and timely deliveries. The face-to-face interaction with the butcher has also played a crucial role in building a loyal customer base that trusts us. Can you tell us about your head butcher Andy Lee and what makes his service so outstanding? Andy Lee, our head butcher, is a Gloucester native with over 40 years of experience. He has witnessed the evolution of butchery, adapting to changes in health and safety standards and meat sourcing. Andy's likeable personality, commitment to excellent service, and traditional approach – which includes his way of offering deals to loyal customers – contribute to his outstanding service. As you work with local suppliers, how did you choose them? How do you come to know quality ingredients when you see them? Selecting local suppliers involves trial and error. Understanding the challenges faced by farmers, such as rising costs and market fluctuations, helps in building relationships. We spread our sourcing across different regions to ensure consistency throughout the year. We are currently exploring an online model and aim to provide detailed information about each farmer, and even conduct DNA testing on the meat for added transparency. This approach aligns with our goal of offering a diverse range of high-quality, ethically-sourced products. What comes in your festive meat boxes, and how do you plan to make the business "a cut above the rest" this Christmas? While finalising the festive meat boxes, we face challenges with market price fluctuations. To address this, we encourage customers to purchase freezer items early to reduce financial burdens as Christmas approaches. The meat boxes typically include turkey, pigs in blankets, pork bacon, and other festive essentials. Our aim is to educate customers about planning ahead, while offering a variety of high-quality products. How would a home delivery service work, and what could it contribute to the business? Our home delivery service relies on a close relationship with a supplier who directly connects with farms to ensure the traceability and quality of our products. We maintain a small stock due to a quick four-hour turnaround, which also minimises risk. We plan to introduce subscription boxes and expand the delivery radius, targeting 30 to 40% growth in our online business next year. What’s next for The Cotswold Butcher and Caterer? The primary focus is on expanding our online presence, reaching a broader audience within a growing radius. Exploring wholesale opportunities with fine dining establishments and hotels is on the agenda to showcase our butcher's meat. Additionally, we plan to offer a Sunday roast delivery service, tapping into the potential of this market early next year.

Behind the opening of The Cotswold Butcher and Caterer

Can you tell us about your extensive hospitality career?

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