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Meet The Creator: Jack Cook, Master Butcher

10 February 2020 / Meet the Creator / Food and Drink /

Jack runs Walter Rose & Sons with Charlie, his brother, the fourth generation to run their family business. Located in Devizes, Wiltshire, they scooped Britain’s Butcher Shop of the Year for their consistent, impeccable quality and ethical approach. It’s why we appointed them as suppliers for our delicious new seasonal menu at The Stables, where there’s a new emphasis on provenance, low food miles and sustainability.

Jack fro Walter Rose & Son at Stokes Marsh Farm

How are you different as butchers?

Our dad was one of the first butchers to cut out the livestock market and work directly with the best farmers he could find, and we’ve built on his ethos. We’re a modern retail and catering butchers but our roots are based in traditional values, never compromising on quality. We’re blessed as the vast majority of our suppliers are just down the road, so we know them very well, we trust them like our own family.

Who are your suppliers?

All our food comes from within ten miles of the shop, apart from our duck and chicken from Merryfield Farm in Devon, and our black pudding from the Isles of Lewis and Harris. So our pork is from West End Farm in Devizes. And our beef from Stokes Marsh farm in Wiltshire. The difference with this traceability is tremendous. We know, for example, that all our cattle drink fresh spring water in the fields and are treated very well, and their farm is completely off-grid with no chemical fertilisers, it’s all fully sustainable.

As well as The Grove, which other top venues do you supply?

We supply Harrods, Selfridges and Harvey Nichols, and chefs including Tom Kerridge, Five Fields Restaurant in London, and Adam’s Restaurant which was rated Number 1 Restaurant in the UK, 6 in Europe and 10 in the world. We also supply the meat and game for Saturday Kitchen, Masterchef and Great British Menu on TV.

Cow at Stokes Marsh Farm


How did you get started in the trade?

You could say I started out in the business at the age of four, sweeping the floor in the summer holidays – that was a long time ago, before it would have been illegal! At 16 I started making sausages, then my brother and I took over the business when our dad retired.

What’s your personal favourite cut of meat?

A pork loin steak, which I ate last night with mash and broccoli. It’s just beautiful!

Walter Rose & Son is one of many ethical suppliers for The Stables, newly re-opened in February. Explore the new menu at The Stables and discover food with provenance.

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