Joe Willoughby opens Butcher Joe’s in Highcliffe after working with top chefs and butchers.
Joe cooked for chefs like Marcus Wareing, Phil Howard and Callum Franklin. He has worked in butchery for sixteen years, gaining experience with talented butchers. His past experiences inspired him to open his own shop and use his own ideas.
Butchery is a skill that people do not appreciate, so shops must change with the times. Joe feels he wants some modern style in his shop. Butcher Joe’s sources meat locally from Owton’s in Southampton.
They sell classic cuts and modern options. Weekly specials feature seasonal fruits and veggies. They also offer easy meal options. Joe wants to help busy customers, so the shop stays open an extra hour on Thursdays.
People can stop by on their way home. He makes sausages and burgers with local ingredients and believes in supporting local farms, both small and large. He wants to keep the distance from farm to table short.
Customers should know where their food comes from. Joe became interested in butchery at age 14. He worked at Hunt’s family butchers in Gillingham. He then worked full-time at Udder Farm Shop in north Dorset.
Joe moved to London to improve his skills, working at Ginger Pig butchers. Later, he worked at HG Walter, a well-known independent butcher shop. He served top restaurants like La Trompette, Kricket, Patty and Bun, and the Rosewood Hotel there.
Joe moved back south to start his business. He learned that a butcher shop’s success takes skill, passion, and great service. He also noted business sense and a prime location. The shop has been a butcher’s for 30 years, and they want to honor the past in a modern way.
They found vintage tiles during renovations. Joe wants to honor history and carry it forward. The address for Butcher Joe’s is 358 Lymington Road.