Butcher Charlie Carling, known locally as Chas is going back to his roots opening a new butcher shop in the centre of Beverley.
Chas and his son Chaz have gone into business together and will be opening their new shop on Butchers Row, Beverley early July.
Speaking with HU17.net Chas said;
“My son and I signed the lease on the shop last week. We need to get it ready, and that is going to take some work to ensure everything is right.”
Many people in Beverley will know Chas already. He has the very successful Coltman Butcher & Delicatessen in Swinemoor, which will remain open and be run by his wife Sally.
Chas said he has been wanting to get back into the centre of Beverley for many years waiting for the right opportunity to come along he said;
“This shop presents a great opportunity. People know it as a butcher shop so that’s a good start. I think there is plenty of room on the high street for a quality local family butcher.”
“I am the only Beverley lad to own a butcher’s in the town, so I hope the people will support me.”
In the past Chas has traded inside the town, from 1999 through until 2005, he operated a concession inside the Kwik Save store. Now Chas returns to the very street where he learned his trade some forty six years ago.
“Butchers Row got its name as it was full of Butcher’s shops, that was long before my time, but I learnt my trade here on this very street when I was a 15-year-old lad back in 1967 at Ring Roses.”
Family connections with Butcher Row go much further back. His Father Cyril Carling owned a Tailor’s shop on the parade up until his retirement in 1975.
The Father and son partnership that has plenty of experience now seems set to continue the family tradition and trade from the heart of Beverley.
Chas is confident that his shop which will be a butcher, and deli will keep the customers happy he said;
“I can see there is a need for good family butchers in Beverley. We will do all the butchering on-site and source all or produce locally where possible.”
When asked about super markets and the rising cost of food Chas suggests that people are buying on price and not buying what they need saying;
“People look at a meat on a shelf in a nice pack and the first thing they do is look at the price, when you deal with a butcher it is different you buy what you need so we are able to offer better value more often than not.”
The re-opening of the shop will also see the large plastic butcher make a reappearance on Toll Gavel, although it does not have name yet Chas is already thinking about what to call him.
