Dike's teams up with award-winning Dorset farmers

INDEPENDENT superstore and deli Dike & Son of Stalbridge has launched its new butchery department with a strong emphasis on locally-sourced meats.
Rare breed pork and sausages are being supplied by The Uncommon Pig, an award-winning family enterprise from Stour Provost; and beef, lamb and venison is coming from The Tarrant Valley Meat Company, a new venture from the owners of the The Langton Arms in Tarrant Monkton.
The new Dike’s own range of fresh meat is being supplied by Shepton Mallet butchers Jon Thorner’s, which is all West Country sourced.
Luke and Louise Trowbridge, who keep free-ranging outdoor-bred Berkshire pigs on their 300-acre dairy farm, recently picked up Best Dorset Food Product in the Blackmore Vale 2012 Taste of Dorset Awards and have two Taste of the West Gold Awards.
The Langton Arms, which also has a Taste of the West Gold Award, is known across Dorset for its excellent food, serving meat from Barbara Cossins’ family farm or neighbouring farms in the Tarrant Valley. Having opened their own butchery earlier this year, The Tarrant Valley Meat Company now supplies Dike’s with their minimum 21-day matured beef, as well as local lamb and venison.
Dike & Son, has been named Best Independent Shop three times in the Taste of Dorset Awards, and won Best Family Business in the Dorset Business Awards last year.
Managing Director Andy Dike said: “We are fervent about giving our customers the opportunity to buy very local food, as well as offering our local suppliers a way to reach more customers, so bringing the butchery in line with this ethos was a natural progression. We are all family firms working very hard to bring excellence to the table.
“Having said that, of course we realise that our customers need a choice, which is why we will still be selling the very popular Heritage range of British meat, as well as our own complete range of West Country pork, lamb, beef and poultry to suit all budgets.”
Two other local charcuterie companies will be joining The Bath Pig in the deli section: customers can now buy cured and smoked meats and salami from Capreolus Fine Foods, a family-owned artisan smokehouse based in Rampisham; and The Dorset Charcuterie Company at Lytchett Matravers are creating smoked pancetta for The Uncommon Pig.    
Dike & Son has designed a set of stylish free recipe cards to celebrate the launch, including a slow roast Berkshire pork recipe from Eastbury Hotel chef Brett Sutton.
Seafoods of Stalbridge are still running an award-winning fresh fish counter in-store. Martyn and Nicki Else’s range and quality of locally-caught fish and seafood is unsurpassed in the area, with sea bass, brill, Dover sole and lobsters out of Weymouth, as well as mackerel and fresh squid, tuna and organic wild salmon among many other types of fish (depending on what is seasonally available).
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For more information and higher resolution pictures, contact Victoria McManus, Dike & Son marketing on 07968 454904 or Adam Vincent, Dike & Son Director and Store Manager on 01963 362204
http://www.welovedorsetfood.co.uk

Pictures below of the new butchery section and Louise Trowbridge in store on Saturday morning sizzling up some sausages for Dike’s customers to sample.