Can you share a bit about the history of Salter & King Butchers and what makes your shop stand out in the local community?

Salter & King has been part of the Aldeburgh community for over a decade. From day one, our focus has been on championing proper butchery and building strong relationships with local farmers who rear grass-fed, native-breed animals to the highest welfare standards. What sets us apart is that connection: our customers know exactly where their meat comes from, and they trust us to source and prepare it with real care. The shop has become a hub for people who want great food and the stories behind it.

What does Salter & King’s commitment to quality mean to you? 

For me, quality starts long before the meat reaches the block. It’s about knowing the farmer, the land, and the animal’s life. We only work with producers who share our values around sustainability and welfare. Once it’s in the shop, we take time to age and prepare it properly, so when it goes home with a customer, they can be confident they’re cooking with the best.

Looking ahead, what are you most excited about cooking and what’s inspiring you at the moment?

Winter is one of my favourite times of year.. it’s when slow cooking really comes into its own. I love the return of hearty braises and roasting joints, paired with all the root veg and brassicas coming into season locally. Game has also arrived which brings a whole new set of flavours. What inspires me most is the rhythm of the seasons…it keeps our work interesting and keeps our customers excited too.

When choosing the best cut of meat for this, what should you look for?

It depends on what you’re cooking, but a few rules always apply. Look for good marbling, which means flavour and tenderness. With beef, a nice dry-aged crust on the outside is a sign it’s been properly hung. And don’t be afraid of the so-called secondary cuts – a well-cooked bavette or feather blade can be just as rewarding as a prime steak, often more so.

What do you love about Falcon Enamelware and why does it work well in the butchery?

Falcon has that perfect balance of practicality and timeless design. It’s durable, easy to clean, and stands up to the daily graft of a working butchery. We’ve used it in the shop window to display our meat for years, and it still looks as good as the day we bought it. There’s a heritage quality to enamelware that fits naturally alongside what we do…traditional craft, done to a very high standard.
 

Do you have any exciting events lined up?

 We’ve always got something in the diary. Most recently, we partnered with our friends at The Suffolk for a harvest celebration at Shimpling Park Farm, who are real pioneers of organic farming. Our meat took centre stage at the feast, and it was a brilliant way to showcase what we do outside the shop and connect with people over a shared table of great food.