Taking local produce seriously with a large pinch of fun - Paul the Butcher

Our Food Team - Introducing Paul our Butcher

Our Food Team - Introducing Paul the Butcher

All our sausages are home-made by our local butcher and are of the highest quality with a high meat quantity. Paul also provides our unsmoked back bacon from Thomson's abattoir in Witton-le-Wear about 10 miles away from our place.

Paul is the son of Herbie and Teresa Crinnion who set up the butchers in 1959 (55 years ago), which included a slaughterhouse and lairage in those days. A lairage is a place where sheep or cattle may be rested during transit to a market or abattoir.

The back of the Butchers shop was built in 1690 and is situated next door to our Bed and Breakfast.

Paul joined the business in 1982 and opened a delicatessen in 1988 in a separate site just 2 doors down. As legislation changed the slaughterhouse and lairage were closed and sourcing top quality meat and poultry from local farms and markets started, which goes on today.

Sadly Herbie and Teresa passed away in 2001 within seventeen days of each other and Paul carried the business on. Fiona joined Paul in 2006 and introduced outside catering. After years of planning they consolidated the two shops into one new bar and restaurant after the demise of the Queens Head pub about 2 years ago. The bar area is called after Paul's father - 'Herbie's Bar' as it is located in Herbie's favourite working space.

In addition, we source our bacon through Paul but from a mutual contact of Thompsons abattoir at Witton-le Wear only 10 miles away.

They remain a family business and now their children are valued members of their friendly team. The restaurant is certainly making an impressive mark and guests who use it give very high marks in their reviews.

The rest of our ingredients for the 'English Grilled Breakfast' are sourced locally with Mushrooms and Tomatoes from Emersons, the Green Grocery and our milk for Lanchester Dairy located 2 miles outside of the village.

Eating out in Lanchester has evolved over the past few years which adds to the amenities and ease of stay for our guests.

Just a few doors away there are other restaurants that also get great reviews and give our guests a broad choice of Traditional British (Crinnions), Italian (Deano's) and Greek (Yanni's) for a variety of cuisines for evening meals along with the Kings Head for traditional pub fayre.

Over the past 4 years our little village of Lanchester has become a centre of culinary delights at a very good standard and we do not believe that this has finished yet. Watch this space!

However, we have also been busy and winning awards for our food offer using the ingredients from our supplier teams, which we thank for working with us to achieve our aims.

Keith & Pauline

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