Abbey ButchersPershore

Abbey Butchers has traded in Pershore for more than four decades, run today by father and daughter Ken Tallis and Natalie Tallis-Dyke after thirty years on the indoor market before the move to a High Street shop. Ken developed the Pershore Sausage, a recipe of pork, spring onion, ginger and plum that chef Raymond Blanc has praised, and the counter also sells home-made pies baked on the premises. Meat and game are sourced from farms in the surrounding Vale of Evesham wherever possible.