THE HIGH STREET SHUFFLE: Break out the buns and get in the olives. Yes, if butchers want to survive in the 21st century they need to diversify

摘要

Two decades ago, the idea the village butcher would sell black olives stuffed with garlic, or would do a nice sideline in brown organic loaves, was about as odd as the local baker offering chops with his sticky buns. But as times have changed, so havetastes. In 1985 there were 21,000 butchers; today there are less than 6,000 and those who are thriving are diversifying like never before. Patrick Richards of P Richards in Albrighton, near Wolverhampton, has worked as a butcher in the same shop for 42years. Eight-years ago he bought the shop from his former boss and decided to open a delicatessen counter.