Fourth generation butcher arrives at Creake Abbey

Diana Brocklebank Scott of Creake Abbey, Clifford and David Prior of E.H. Prior and Sons of Dersingh

Diana Brocklebank Scott of Creake Abbey, Clifford and David Prior of E.H. Prior and Sons of Dersingham - Credit: Creake Abbey

A fourth generation family butcher will be offering its meats at a historic abbey on the North Norfolk coast.

E H Prior & Sons will be opening a store at Creake Abbey Food Hall, near Burnham Market.

E H Prior was founded in King's Lynn in 1930 and already has shops at St Nicholas' Court, Dersingham, and Knight's Hill, King's Lynn.

Most of the firm's meat is sourced from local farms – including water buffalo reared on the Sandringham Estate and pork from Tim Allen of Morley's Farm in South Creake.

Clifford Prior, director of E H Prior & Sons of Dersingham, said: 'For us, the most important thing is to source locally and maintain local relationships. I also enjoy having a dialogue with the customer and to cut the meat to order, in front of the customer. That is the difference between a real butcher and buying meat from a supermarket, pre-packaged.'


You may also want to watch:


Become a Supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Become a Supporter