Andrew Barclay Butchers

Andrew Barclay started out as a 12-year-old butcher’s boy. Sixty years later, he's still in the same business. This traditional family butchers prioritises sourcing locally from high welfare producers. Award-winning lamb comes from Steve Bevan at Prestleigh near Shepton Mallet, while much of the beef is sourced from Bevan’s father-in-law on a neighbouring farm. Much of the pork comes from James Mitchell’s farm near Taunton, where it is outdoor reared and fed on home-grown cereals.