Back in March, we had our good Cornish friends Ian and Matt from Phillip Warren Butchers over for lunch. Naturally, we took them to the award-winning Duke of Cumberland for a spot of local chow before heading onto our offices and kitchen to show them round operation Jacaranda. Having visited Ian in Cornwall last year, it was nice to see him up here in Sussex.
Phillip Warren’s butchers are absolutely amazing. In a world where more and more farms are beholden to corporations and supermarkets, it is a relief that there are still independent suppliers who care passionately about their produce, business and customers. This is precisely why we deal with them.
Their business was founded in 1880 and the Warren family still farm at Launceston and use their home reared beef and pork in their farm shops at Launceston and Liskeard together with the livestock of numerous other small and organic farms on the margins of Bodmin Moor and Dartmoor. We love the fact that they only supply farm direct meats.
Warren’s Butchers pride themselves on natural meat, traditionally hung on the bone, and then butchered by three Cornish professionals who know the difference between naturally raised beef and modern ‘organic’ beef that sounds great, but often lacks taste.
Matt now lives in London and has built up a business supplying a number of the very best restaurants and chefs in London, including Brett Graham at The Ledbury, Bruce Poole at Chez Bruce, Philip Howard at The Square, Jason Atherton at Pollen Street Social and Marcus Wareing.
We’re incredibly proud to shout about our affiliation with Ian, Matt and the whole team at Philip Warren Butchers and know that their fantastic produce helps Jacaranda take it to the next level for our clients.