Butcher of the Month
Andrew Edmonds of Bradwell Butchery
Bradwell Butchery was established in 1986 by Andrew Edmonds. The company has built an enviable reputation for supplying the finest quality meat produced in East Anglia, and boasts its own in-store Bakery & Delicatessen. Bread and cakes are baked fresh every day and they also stock a fine selection of local and international cheeses, olives and local condiments.
Their shop is ultra-modern, but retains the old-fashioned values of good friendly service with traditional butchery techniques and is run to the highest hygiene standards.
All Bradwell’s meat is bought from farms and small specialist producers within the East Anglian borders. Beef and lamb are specially selected to conform to the shop’s high standards, and all prime beef cuts are hung to mature for tenderness and flavour for a minimum of 21 days.
Pork is Bradwell’s specialty! Blythburgh Free Range Pork is sourced from the Suffolk coast. It is bred and reared living its whole life outdoors to produce healthy and happy pigs, which are outstanding in flavour and tenderness. These exceptional pigs have been used to create many mouth-watering prize winning pies, home cured bacon, gammons, hams and champion sausages and burgers, which now number over 50 varieties.
Bradwell’s has won many national competitions including BRITAIN’S BEST BUTCHERS 2010 for the Midlands and East of England. “It’s without a doubt our greatest achievement, being a whole team effort,” said Andrew.
So if you are a real foodie and love the taste and smell of freshly baked bread, sumptuous tasting bacon or succulent sausages, go and see Bradwell’s huge selection, and try them for yourself.