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Best Butcher / Meat Producer of the Year winner at the Dorset Magazine Food, Drink and farming Awards 2015

PUBLISHED: 01:00 25 September 2015 | UPDATED: 15:29 09 December 2015

Chris Watson winner Butcher of the Year  sponsored by Fiona Penny Sunflowers:Fiona Penny with Monica and Chris Watson

Chris Watson winner Butcher of the Year sponsored by Fiona Penny Sunflowers:Fiona Penny with Monica and Chris Watson

Andrew Plant/Imagine Photographic

This category aims to praise and support our numerous local butchers and meat producers and their contribution to Dorset’s food scene.

Dorset magazine Food, Drink and Farming Awards.Dorset magazine Food, Drink and Farming Awards.

Sponsored by Fiona Penny at Sunflowers

Winner: Chris Watson Family Butchers, Highcliffe

Readers were very impressed by this friendly master butcher who encourages customers to explore different cuts and ways of cooking meat. From his immaculate shop in Highcliffe they said he offered outstanding quality, value and amazing customer service and is always willing to go the extra mile to advise and trim joints on request. They also liked the fact that he sources meat from local farmers.

Highly Commended: Peter Treble Butchers, Westbourne

Our readers loved the great customer service they got at this Westbourne butchers, which they said made them feel special when they shopped there. They liked the fact that staff were knowledgeable and would happily recommend cuts, different meats and share recipe ideas. They also loved the melt in the mouth steak.

Highly Commended: RJ Balson & Son, Bridport

RJ Balson is the oldest direct lineage family firm in the UK and Europe’s oldest family butchers. This year they celebrate their 500th birthday, having been started in 1515 by John Balson who traded meat at the local market in Bridport. Now run by the 26th generation of the Balson family, readers loved the fact that this business has a very longstanding relationship with sourcing meat from local farmers. They also liked Balson’s award-winning speciality sausages which ranged from traditional British to elk and wild boar.

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