Posted by Ferg
It’s a strange thing synchronicity, Kismit, the universe, call it what you like…. In the same week as we were approached by our first new Bristol wholesalers ‘Spoke and Stringer’ we were also contacted by Tom, the head butcher at the brilliantly named ‘Popti and Beast’
“A proper free range butchers and take-away café”.
Also based in Bristol, St Werburghs, that special little corner of Bristol with a strong sense of community surrounded by hundreds of allotments and a cracking pub aptly named “The farm”.
Tom and business partner and top crimper Aaron (originally an Aggie boy, of course!) were looking for a pasty maker to take over production for them They’re busy chaps and crimping takes up a lot of space.
Obviously, we’re a picky bunch and letting our Cornish gold over the Tamar is no small thing. It didn’t take us long to realise these guys were the real deal their ethos perfectly aligns with ours. Their ‘Beasts’, all sourced by Tom, are from small, ethically run farms around the South West, including Whatton farm and Fordmore farm.
The meat is dry aged for a Minimum of 4 weeks. For pasties, it makes sense to use less popular cuts of beef that are bursting with flavour. So a plan was hatched; I drive up, collect their beef and their lard and bring it back to make the
pasties for them. Done!
I knew immediately it was a perfect partnership and makes a really great addition to my now monthly Bristol trips, plus, if you haven’t tried their breakfast Bacon brioche rolls it’s about time you did.
Yeghes Da! (cheers) guys! It’s a pleasure to be doing business with you!