A NEW urban-style farm shop will open on Monday.
The shop in the old L Smith butchers in High Street, Chipping Campden will open at 8am.
Midlands entrepreneurs Chris Gates and Pat Willins bought the old L Smith Family Butchers when it closed in the autumn of 2016.
Chris Gates, who set up Fillet & Bone with his partner Pat Willins, said: “We’re thrilled to be working with such incredible suppliers and stocking the finest produce the Cotswolds has to offer.
“We’re very much looking forward to opening our doors next week.”
Local producers have spoken about the impact that will be made by the new shop.
Irayne Paikin who runs Todenham Manor Farm, said: “It’s so great that the butchers’ shop is being revived in Chipping Campden and that we’re going to be involved in it.
“It’s so sad when brilliant businesses go from towns like Campden.
“I live in London half of the time, and everything is the same. Every street is the same, full of the same old shops.
“So it’s nice to be here when there’s a really interesting business opening and to be part of that is just so lovely.”
Renowned restaurateur Barry Hancox, who will head up the day-to-day operation, has spent months courting dozens of award winning local suppliers to be part of the Fillet & Bone story.
Drinkwaters fruit and veg shop had traded next door to Fillet & Bone for 26 years before it closed in January. Now it will supply its produce grown just four miles away.
“We’re more than happy to be supplying our fruit and vegetables to Fillet & Bone when they open,” said farmer Andrew Drinkwater.
“It was a very sad thing to have to pull out of Chipping Campden. People had got used to our veg and now they’ve another way of getting it.”
“We’re so excited about supplying Fillet & Bone and working with Barry Hancox again,” said Jo Barratt, who will be delivering fresh fish to the shop on certain days.
“We’re passionate about supplying great fish using selective, low-impact fishing methods and Barry shares our passion.
“Our fish is caught by the Cornish day boat fleet daily to guarantee that it’s always under 24 hours old; no compromise.
“As Fillet & Bone opens, we’re on the cusp of spring and with it a wave of delicious fish. Cod and pollack are already coming in nicely and we’re just weeks away from seeing lots of beautiful turbot and brill frequenting Cornwall’s shores.”