It’s great to meet other like minded people who are as passionate as I am about preserving our rural community and supporting small business alongside the ethos of shopping local, so when I met Chris Gates and Pat Willins yesterday, the brains behind Chipping Campden’s newest venture Fillet & Bone, the new Deli come Butchers come Grocers, I was delighted to see they are doing just that!
Situated right in the middle of the High Street in Chipping Campden, Fillet & Bone slots straight into where the recently closed Butcher’s shop was. Understanding that the heart of the community benefits resoundingly from retaining its traditional services; a Butchers, a Bakers a …Candle, oh no sorry I mean a Greengrocers, Chris and Pat have a vision to encompass all three and to maintain the Shop local offering in the town for the benefit of all.
Having recently moved from the bustle of Birmingham city living, both Chris and Pat have been overjoyed at the warm welcome they have received since moving into the little Butchers flat behind the shop some few months ago. It’s as if they never lived in the city such is their fondness and dedication to helping maintain the heart of the town and their happiness and excitement is clear to see.
Knowing a good thing when they see it, as well as landing upon their fantastic new premises Chris and Pat have appointed local foodie and all round local events guru – Barry Hancox as their ‘front man’ / Retail Operations Manager.
The place couldn’t be in safer hands, Barry comes to Fillet & Bone after an extensive and impressive career in hospitality including time at Claridges, The Lygon Arms – Broadway, The Daffodil – Cheltenham and Daylesford Organic. Barry will oversee the smooth day-to-day running of the shop and its staff and between them the plans they have for the place are exciting …..added to which, we’ve been promised uniforms! You can find out more about Barry here
The shop is relatively small for all of their plans but with its adjoining Abattoir this leaves plenty of room for development and oozes with a quirky vibe reminiscent of a bygone era. As its stands today I’d be lying if I said the Abattoir wasn’t a little bit creepy, you only have to take a quick peek at these photos to get my drift!
Chris and Pat realise that changing the structure and interior of the listed building is limiting but they are up for the challenge and I can assure you, it’s going to be cool. You can expect to see this cart featured somewhere in the shop…I’ll be looking out for it.
Now..it doesn’t take much for us Bloggers to be tempted to turn up for something when there’s food involved so when we were invited for a tour and talk about the new business followed by a sumptuous Italian feast at Huxley’s Cafe & Bar over the way from the shop we obviously all heartily agreed! Added to which Huxley’s is already one of my very favourite, happy places!
Marco, Huxley’s Chef and Manager looked after us splendidly with an Anti Pasti selection to start and delightful pasta dishes to follow, perfect food for a Saturday and it’s not often I get the chance to do that with a small baby so it was a rare and very welcome treat after a frantically busy week.
Here we all are enjoying the fabulous hospitality, what a lovely way to spend a Saturday.
I’m ever so pleased they’re keeping their original flooring, I have this thing with floors.
So that’s all for now but rest assured I’ll be reporting back in full when the Fillet & Bone opens in the Spring..watch this space!