Else Family Butchers has stood on the High Street since 1997, a few doors from the medieval Market Cross. Julian and Heidi Else run the counter and the events side together, locally sourced meat trimmed properly, sausages and pies made by hand out the back, and a hog roast turned on the spit across the Vale. As Julian puts it, when you hear the Else name, people associate it with quality food.
A proper high-street butcher trimmed to a high standard, plus the catering and hog-roast side the Else family has run for over twenty years. All of it from 17 High Street.
Locally sourced, ethically farmed meat, trimmed to a high standard, no watery mince and no extra basting fat. Beef hung a minimum of 28 days, tomahawk and ribeye cut to order, and a marinated counter of chicken, kebabs and ribs that changes through the week.
Sausages, burgers, faggots, pies, quiches and pasties, made on the premises rather than bought in. The homemade sausages and burgers are the year-round bestsellers, and the recipes have not left the family in two generations.
A whole free-range pig from Prestige Pork in Taunton, turned on the spit for up to six hours until the crackling sizzles, then carved fresh at your venue with apple sauce, stuffing, salads and warm bread. Weddings, corporate days and parties across the Vale.
The catering side, run alongside the shop for over twenty years. Starters, sides and desserts to go with the roast, or a bespoke menu built around your day. Equipment hire and Broil King barbecue demonstrations from the same team.
We can tell you where it came from because it came from near here. Beef hung in-house, free-range pork from Taunton, lamb from a field off the High Street.
The line most high-street butchers do not run. A whole free-range pig from Prestige Pork in Taunton, turned over Dorset Charcoal for up to six hours, until the crackling sizzles and the aroma carries across the field. We bring the rotisserie to you, set up at the agreed time, and carve fresh into warm bread with apple sauce, crackling and stuffing.
“We don’t advertise. All our business is through recommendations.” Julian Else, The Blackmore Vale
Roger Else took over the old Cameron’s Butchers in 1997, and it very quickly became a flagship butchery for Dorset. His son Julian and Julian’s wife Heidi took the business on in 2012, having built the events and hog-roast side alongside the counter for years before that. Two generations, one shop, no franchise, and a reputation that has never needed an advert.
Roger Else and Michael Cameron take over Cameron’s Butchers on the High Street. It quickly becomes a flagship butchery for Dorset.
The events side begins, hog roasts and catering run alongside the shop counter.
Roger’s son Julian and his wife Heidi take over the family business and keep it on the High Street.
A second-generation family butcher, still trading on word of mouth, supplying homes, hotels and village stores across the Blackmore Vale.
A note by email or a call to the shop and we will sort it. A barbecue order, a tray for the weekend, or a hog roast and catering for a wedding or a corporate day across the Vale. For events a rough date, headcount and venue is enough to come back with a price. Ring 01963 362276, or the mobile on 07515 287849.
The Bank House, 17 High Street
Stalbridge
Dorset DT10 2LH
Phone · 01963 362276
Email · info@elsefamilybutchers.com
On the High Street between William’s Cafe and the fish bar, a short walk from the medieval Market Cross. Parking along the street, with Dike & Son just down the hill.
Yes. We bring the spit to your venue and turn a whole free-range pig for up to six hours, then carve it fresh into warm bread with apple sauce, crackling and stuffing, alongside salads and condiments. We can add starters, sides and desserts, and build a bespoke menu for the day. Ring 01963 362276 to talk it through.
Locally and ethically. Free-range pork from Prestige Pork in Taunton, lamb from Thornhill Farm here in Stalbridge, and we use Dorset Charcoal for the roasts. We trim everything to a high standard, so no watery mince and no extra basting fat.
A minimum of 28 days. That is what gives the steaks their flavour and texture. We cut tomahawk and ribeye to order at the block rather than pre-packing them.
That is much of what we do in the summer. Homemade sausages and burgers, the marinated counter, kebabs and ribs, plus charcoal and a barbecue if you need one. Give us a couple of days notice for a larger order.
Tuesday, Thursday and Friday seven until four, Saturday seven until one, and Wednesday is a half day, eight until twelve. We are closed Mondays and Sundays, the proper market-town butcher’s week.