COMMENTS MADE

• On The Chadwick Family's Emporium of Fine Foods:

  Posted on 27th of June 2008

  I think nothing of the 60 mile round trip to this great butcher. Quality is always superb. The shoulder of pork is hand scored to produce the best crackling ever. The sirloin is always superbly tender when roasted as a joint. Try getting a couple of kilos sealed and roasted for 40 minutes, leave it to stand for another 10 and you'll never want to buy your beef from anywhere else. Also try the minty lamb racks - they are superb value for money. My son loves the homemade ckicken liver pate and eats it by the potful. I cannot fault the quality or the service.