Colin Harries, Whitland born and bred, has run the London House Butchery on St John Street since buying the business from its previous owner in the late 1980s. He trained in the trade straight from school and later travelled to study how meat was sold in markets and shops abroad, returning with the idea of adding a European-style delicatessen counter alongside the traditional butchery. The shop now sells locally sourced beef, lamb and pork prepared on site, plus deli lines and sourdough baked by Rock & Dough, a micro-bakery nearby. It trades six days a week, opening earliest on Saturday mornings for the weekend shop and closing for the day by mid-afternoon on Saturdays, with longer hours through the working week. The premises anchor a short run of independent shops on St John Street in the centre of Whitland.
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