At The Butcher The Baker, there will be one word that you will continually see and we hope it jumps out at you. It is a small, two syllable noun called PASSION. It may only be a noun and one that is too often overused, but it is the one definitive word that we genuinely believe succinctly portrays what drives us personally and as a business and one that you will see time and time again. Simply it is what and who we are.
The Butcher The Baker is also a business that accepts no compromise with any component of our operation, from the team that was chosen to lead it, to our suppliers and product range and it reflects the level of investment and commitment that designed and built this new, innovative and exciting retailing concept.
If it says pork and leek, it is pork and real leek, not flavouring.
If it is the Spanish and Manchago sausage, it is real Manchago supplied by one of Scotland’s best Fromageries.
Again. No compromise.
When the concept of The Butcher The Baker was conceived, Alan Clark’s philosophy of believing in people and only choosing the best to help him drive his businesses was something that he was not prepared to compromise.
After all, his passion and his teams have been the foundation of his business success over decades, so why change the tried and tested formula.
The team at The Butcher The Baker is the powerhouse of our business. With Alan’s passion, which has been the inspiration to his son Jonathan, the team was born. David Webster, the third generation of a well-known Dundee butcher’s family who, with his entrepreneurial skills, was the next addition and a corner stone of the project.
Dinner party planning and preparation advice. Demonstrations and cookery master classes on how to butcher meat, make sausages and creatively prepare all meat and chicken.
We are all very excited about the possibilities of sharing his talent with many of our customers over a glass of wine.