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.
A 30-Mile Feast, a Tasting or Other?
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.
Open daily except Sundays & Wednesdays
Any more information?
• Mon-Fri: 7am-4pm
• Sat: 7am-2.30pm
• Not open Sun or Weds
Booking required for some or all of your events, even if free?
Is there a charge for some events, even if others are free?
Any special directions?
How to book
45 High S