TGt Meets... James from Somerset Charcuterie

Congratulations on your win! Tell us a little bit about your business?

Andy and I started out as hobby charcutiers and it wasn’t until our children became best school friends that we met and – over a pint of cider – came up with the idea of starting what became Somerset Charcuterie. Our philosophy embraces traditional Italian and Spanish methods while using local flavours and ingredients. We mix old and new, continental and British to produce what we think is a really exciting and unique range. 

 

What does winning this award mean for you and your company?

We were most excited about being up against such well-established and well-respected competition in our category. The win was a great validation for the hard work we’ve put in. 

 

How are you planning to celebrate your victory?

We’re so busy at the moment, I’m not sure when we’re going to be able to have time! We haven’t even managed to have our Christmas party yet! That said, I’m sure we’ll manage to get a pint in at some point and when we do, we will certainly be raising a glass to this win. 

 

How did you get started in the food industry?

Andy has been a butcher for about fifteen years now and grew up on a pig farm and I spent 25 years in the food-to-go industry, working with large national retailers – the opposite of what we do at Somerset Charcuterie, which was a refreshing change!

 

Business is clearly booming, why do you think so many people visit Bath?

There’s an exciting grassroots food culture in and around Bath, and from its rural roots the industry has grown up to diversify in a whole host of interesting ways. There is a growing streak of independence and small producers are keen to support each other. 

 

Bath is foodie heaven…where else in Bath do you like to eat?

I really love Newton Farm. They’ve done such a good job with it over the last 18 months or so. The quality of their meat is fantastic and their café is excellent.