❤ LOVE LOCAL ❤
Meat as nature INTENDED
WE SPOKE TO IAN WARREN OF PHILIP WARREN BUTCHERS IN CORNWALL TO FIND OUT MORE ABOUT THEIR TRADITIONAL METHODS AND SUPPORT FOR THE LOCAL FARMING COMMUNITY
W
e speak to a lot of chefs here at FOODLOVER, it’s par for the course as we spread the word about the West Country’s fabulous food scene. But
one thing we’ve noticed among many of our greatest chefs is their unfaltering admiration for Philip Warren butchers in Launceston, Cornwall. Both Paul Ainsworth and Jack Stein are among many fans and it’s easy to see why after spending time with son and butcher Ian Warren.
While the site of Philip Warren’s bustling town
store has been a food shop since 1880, it wasn’t until 1979 that Ian’s father Philip bought the butchers’ shop from a local family who to this day supply
Warrens (as it is affectionately known) with cattle. Since then the business has grown and there are now two Philip Warren shops, the latest being situated out on the Pennygillam Industrial Estate. Not an obvious location for what is essentially a butchers’ shop, but business is thriving thanks to their excellent reputation.
It’s meat and eggs that sums up the business, Ian tells me. “We’re not tying to be everything to everybody,” he says, and while they sell a few cakes, cheeses and hot foods, they like to keep things simple. Testament to that simplicity is the fact that the Warren family farms some of the beef on sale themselves and has been doing so for the last 15 to 20 years. It’s Ian’s father and his sister Rhia that take care of that side of the business
Red Devon cattle are a particular breed they keep that is native to the area and “lovely to look at,” says Ian. They keep cattle themselves more out of passion than profi t - “we farm more traditional breeds, where there is a bit less money on the farming side, but we do end up with a better product,” Ian tells me. Their beef is suckled beef, which means the calf has been with and fed by its mother for nine months, as nature intended it to be. This is in comparison to some calves, which can be taken away from their mother after just four days. Being reared outdoors, the beef sold by
Warrens is also grass fed as opposed to grain fed.
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