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Food & drink N
ow that the heady days of summer are behind us, our thoughts turn to the next big event in the local calendar - Dartmouth Food Festival.
Showcasing the best of the South West, one aim of this event is to champion new and emerging producers. To this end, a few years ago the Festival launched The Devon New Business Start-up Award which offers the winner a package of measures to help them promote and grow their business.
This year’s worthy winners are Tom & Shannon Burnell from Grove Meadows Family Butchers in Kingswear. We caught up with Shannon to find out a bit more about their business and how this award will help them in the future.
Tell us a bit about your backgrounds and how you came to be in farming. “Tom grew up here on the family dairy farm in Kingswear - his family have farmed it since his great-grandad moved here from Somerset in the 1950s. I have a farming background too as my grandparents were sheep farmers.”
And what exactly does your business entail? “We source meat from local farms, butcher it ourselves and then sell to local outlets. Although we no longer do home deliveries, our meat can be found in local shops such as Kingswear Village Stores and Occombe Farm and we also offer a Click & Collect service so people can pick up stuff directly from the farm.”
www.coastalkitchendevon.com •
hello@coastalkitchendevon.com
A Family Affair Recipes and ideas for getting the most out of the amazing local produce that surrounds us.
Written by Helen Lloyd & Julie Graham • Coastal Kitchen Devon
So, describe your business in a nutshell. “Local produce for local people.”
That’s a great mission statement, but it can’t all be plain sailing. What have been your biggest challenges in setting the business up, particularly in relation to your desire to be eco-friendly? “Our biggest challenges have been the dramatic increase in prices, firstly due to Brexit, then Covid, and now the cost of living crisis. We aim to do our bit in being eco-friendly, however sometimes this is not straightforward as food safety & hygiene comes first. We have recently invested in compostable vacuum pouches, but when these are 4 times the price of the plastic ones and not as strong, it doesn’t make being eco-friendly easy!”
So, what’s the best part of your job? “That’s easy. Seeing meat that has been farmed locally, and butchered by us end up on the shelves in local shops for local people to eat. That is what we set out to do. Also, when people come to us with specific requirements, eg. meat for a dinner party or a big family roast and we can give them something tailor made.”
And what’s the worst? “The clean down! Neither of us enjoy this part! But it’s obviously a very important requirement - so we just blast the tunes out and get on with it.”
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