Shaw meats for the wok

September 1st, 2007 Fay

A big thank you to Barry Shaw for supporting FEAST with a donation of fresh chicken for the dim sum filling. Look closely and you might spot it on its way to the wok.

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A mix of fresh chicken, pork and spices ready for the wok at the FEAST filming session in Out of the Blue

As it happens Shaw’s stall of fresh game and cured meats and sausages was right next to the FEAST stage for the last appearance of the family business at the Eating Place in Castle Street. With a season of big food fairs just about to begin, the Cumbrian firm is now concentrating on Farmer’s Markets nearer home in the North West.

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Barry Shaw, a traditional butcher who makes a point of sourcing fresh meat from local Cumbrian farms, set up his business six years ago. But there’s a multicultural flavour to products ranging from pancetta and Parma style ham, to pastrami and salami which he learned to make in Australia when he was working there nine years ago. Not to mention the very British black pudding – with and without fat.

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New ideas are always tried on the family first and the three Shaw children don’t hesitate to say what they think. What’s the favourite? “Sausages always go down well,” says Barry’s wife, Angela.

We’ll miss them in Castle Street but you can visit the shop and buy online from the

Entry Filed under: Food for the FEAST,News


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