WHEN Steve Powell, butcher at H J Edwards at Ross Labels, first started working with the business, he was given a solid piece of advice by Neil Powell owner and MD: "Never sell a product you wouldn't sell to your mother." And Steve has kept this close to his heart since the branch opened nearly two years ago building up a clientele from far and wide who return for the "consistent quality and experience," says Steve.

This attention to detail in the product lies not just in the skills and experience of the butcher, but also the provenance of all the meat they use. This can be lost if meat is bought from larger establishments. The term 'food miles' is often bandied around i.e. how far the meat has travelled to get to your plate. Steve, and all the team at H J Edwards, however, know not just where their meat comes from but also the men (and women) who rear the beasts.