Philip Warren& Son

Philip Warren & Son has traded as a family butcher since 1880, now run from a shop and cutting room on the Pennygillam industrial estate outside Launceston. The Warren family farms as well as butchers, sourcing suckled calves reared alongside their mothers from holdings on the margins of Dartmoor, Bodmin Moor and the Tamar Valley. Native breeds such as Hereford, Galloway, Aberdeen Angus and Red Devon make up the beef counter, all grass-fed and dry-aged on the bone for a minimum of twenty-eight days before cutting. The business supplies a number of restaurants around the country from the same premises, but the shop itself remains a single site rather than a chain of counters. Staff can describe which farm a particular joint came from, a level of traceability that comes from combining farming and butchery under one roof.