THE OLDIE MAGAZINE.The following is a transcript taken from an article published in THE OLDIE MAGAZINE (December 2002)
OUT AND ABOUT with Rosie Boycott
I haven't been out and about very much this past month, partly because of having had a truly vile virus which lingered around for weeks and also because we've just rented a cottage down in Somerset which I've been retreating to as often as possible. I never knew Somerset before now and I have to confess to having fallen totally in love. Unlike counties like Oxfordshire or Gloucestershire - or even Shropshire where I grew up - it is a very egalitarian place. No more driving down lanes beside miles of forbidding walls which emphasize the us-and-them snobbishness of so much of England's class-ridden countryside. Somerset has an open feeling - wonderful footpaths and bridle paths, beautiful and friendly villages and pubs where everyone mixes in, regardless of job or bank balance.
Our local town of Ilminster has one of the best butchers - Mr Bonners - I've ever found. Forget Harrods, Mr B knows his stuff. On a Saturday morning the little shop is jam-packed with people who've driven up to 50 miles to buy his locally grown meat; there's always a notice on the wall telling you the name of the farmer who reared the animals. This morning, buying two steaks for tonight's dinner, I was proudly told that the farmer in question treats his cows like household pets, resulting in the best possible beef.
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HUGH FEARNLET-WHITTINGSTALL.The River Cottage Meat Book by Hugh Fearnley-Whittingstall (Page 52)
Incidentally , if you want to see what a great butcher's shop looks like (one who I'm pretty sure gets ten out of ten on my checklist above). and you happen to be down in the West Country, then pay a visit to Bonner's , in Ilminster, South Somerset. They'll set a benchmark you may find useful. I have noticed that They are, like some (but not all of the good butchers I know, members of the Guild of Q Butchers. This is a trade organization that aims to maintain traditional standards of butchery and customer service, and to help butchers develop their range of skills. I would hesitate to say that Guild membership is a cast-iron guarantee of quality or exceptional welfare, as I have not had firsthand experience of more than a few of it's members. But it is certainly a fine place to start looking for a good butcher, not least because they have a very useful website,
http://guildofqbutchers.co.uk |
THE CHARD & ILMINSTER NEWS.
Chard & Ilminster News - 13th April 2005
We're the burger kings! Burger kings, Mike Bonner and Peter Hedges of Bonner's Butchers in Ilminster have celebrated their win at the South-West Burger Competition. Entries were received from independent butchers all over the West Country and the competition was judged at The Shrubbery Hotel, Ilminster, last Sunday. Peter Hedges made the pork and apple burgers which won the overall champion entry, scoring the highest marks for taste, texture, appearance and shrinkage. Clinton Bonner of Bonner's Butchers, said "We are proud to have won and it goes to prove that good meat and good staff made this the winning combination."
Chard & Ilminster News - 8th June 2005
Something to beef about. Bonnere Butchers, of Ilminster, have done it again and won the title of Best Butcher/Meat Producer for the second year running.
The Somerset Life Food and Drink Awards 2005 were held in the members' marquee at the Royal Bath & West Show.
Clinton Bonner, of Bonners Butchers was awarded the trophy by the celebrated chef of the Royal Clarence Hotel in Exeter, Michael Caine.
Mr Bonners said "It's amazing to win twice and it's with our thanks to our customers who nominated us, and the enthusiasm and support of my staff, that we're celebrating this achievement.
"It was a fantastic evening with the very best local produce and wine, and very well organised despite the monsoon conditions.
"We have the finest larder to choose from in Somerset and the West Country, and we want to support our local producers.
"This award goes to show that the consumer wants this as much as Bonners."
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