it’s all about the provenance

Butchers Shaun Palfrey and Deaglan Hall know a thing or two about meat. With over 30 years of experience between them, and two shops in Suffolk, it is little wonder that Palfrey & Hall are becoming the go-to butchers for those in the know.

Both dedicated butchers, and with a passion for provenance, Shaun and Deaglan went into partnership in 2013, setting up Palfrey & Hall. “We opened a butchery at Kenton Hall just outside Debenham,” explains Deaglan. “There is a fantastic food hub there, and it remains our headquarters today.”

Following the success of Palfrey & Hall at Kenton Hall, they decided to take advantage of an opportunity that presented itself when a shop became available in Debenham, near Stowmarket, in 2017. “The shop is based in the old post office, right on Debenham’s high street,” says Shaun. “We renovated extensively to get the look we wanted and opened in November 2017 – just in time for a manic Christmas!”

One area Palfrey & Hall pride themselves in is sourcing their meat directly from the farmer. They also dry age all their beef on the bone, something that enhances both the flavour and quality of the beef when the customer comes to enjoy it. “We love to work with small producers, and we have some fantastic ones in Suffolk,” says Deaglan. “They strive for quality in their animals and ensure that they are high welfare. That is important to us. Some of our great suppliers include Bocking Hall Beef in Helmingham and D&E Taylor in Harleston. We also work with Norfolk Wagyu and other small producers; it is so important.

“We are local craft butchers, and we know the provenance of all of our meat. We take time to source the best quality meats –including Goat and Hogget – that we then cut and process in small batches in Kenton and at our shops.”

As well as dry aging their beef, Palfrey & Hall also cure and smoke all of their award-winning bacon, gammons and hams. “We cure our Suffolk black bacon using Sir Roger’s Porter from the renowned local brewery at Earl Soham,” continues Shaun. “We mix the brine with spices, molasses and black treacle, resulting in a distinctively dark, rich, and sweet taste, which perfectly counterbalances the flavours in the salted pork. Also, we hot smoke some meats such as our chipolatas over beech logs to add a subtle, nutty flavour.”

Following the success of the Debenham shop – which also offers a range of locally sourced charcuterie, chutneys, a milk dispensing machine, and beers – they opened a second store in Bungay in 2021. “Earsham Street is a real foodie destination,” says Deaglan. “There are so many great independent stores there already, and when we found out that 29 Earsham Street was not only available but was originally a butcher’s shop, we fell in love with the space; it even has the original tiled floor. Everyone has made us feel very at home there.”

With two busy high street shops, Palfrey & Hall are proof that hard work pays off. “We remain as passionate as ever about offering our customers the very best in local meats,” finishes Deaglan. “There is a lot to be said about knowing how your chicken or beef, for example, are reared. Welfare and provenance remain paramount, and that will never change.”