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  • On James Butchers:

    Posted on 6th of July 2006

    Harol James began in 1958 when he was 16 years old. Quality meat from local producers and a wide range of home made products. Sausages second to none, made from locally sourced pork lamb and beef with only rusk and seasoning added. His home cured bacon, wonderful just it used to taste - a range of home cooked meats, faggots, scotch eggs, black pudding, locally produced eggs and more. I love his food - all served with friendly first name smiles a chat and a seat if you want one. AND I CAN STILL GET CHITLINS IN THE WINTER wnat more could you ask!