30 years or so ago, a young talented French chef was succeeding in his little restaurant in Oxford.

Every month a young Coventry butcher would have lunch there and ask Monsieur Blanc if he could supply him with meat.

The friendship was immediate and warm but the feedback from Raymond to Peter Allen (our Chairman and Aubrey Allen's son) was that Peter would have to give up his self proclaimed Caveman butcher ways and learn continental seam butchery techniques.

Peter did just that, and the partnership, and friendship between Raymond and Aubrey Allen has grown and continues to this day.