Watercress and salmon soup

Barry Shaw is a traditional butcher who makes a vast range of meat products the old-fashioned way – all from scratch, with nothing added, using recipes he creates himself. He has 23 years’ experience in the meat trade, having started when he was just 15, and has trained in every aspect of the job – from slaughtering and catering, to wholesale, supermarkets and small goods, such as salamis and pastrami, which he learned to make in Australia nine years ago.

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