IF you are looking for a quintessentially British family business in the quintessential British town then look no further than Gurneys Family Butchers on the Homend in Ledbury.
Proprietor Paul Gurney is the man behind the shop and we spoke to him for the Reporter’s Trader of the Week feature.
Paul has been a butcher for many years and has been running the Ledbury store in its current position for the past three years although he has been in the town since 1985.
He is firmly embedded into Ledbury’s trade scene but is handing over the reins of his business to son Jon in the next few months.
Paul prides himself on the quality of produce on offer at Gurneys and has seen trade been brisk since the pandemic started.
“We’ve more than trebled the business since the pandemic began, “ said Paul.
“We focus on quality and service here and that is what the people of Ledbury want.”
Animals come into the shop as whole beast and Paul does the butchering himself with his son, Jon, to a high standard. Sausages - which are made on site by Marie.
Andy Shaw makes all the pork pies, scotch eggs and other pastries. His pastry supplier is South England Pastries and Gurneys order is one of the biggest in the area.
“Everybody buys pastry off him, he’s that good, “ said Paul.
“We sell an awful lot of sausages and pork pies in the town.”
Paul is a huge fan of Ledbury and its people.
Paul also supplies some hotels and restaurants so watch out for steak night at Ledbury Rugby Club which is not to be missed.
Game is rapidly becoming a best seller with a lot of pheasant when it is in season and wild boar all year round.
One of the strangest things Paul is asked for is Bath chaps which is the lower portion of a long-jawed pig’s cheeks, pickled in brine for 2-3 weeks, soaked in fresh water for 24 hours then boiled for 3 to 4 hours. 
“People don’t realise what they have got here in Ledbury - look at it, it is a tourist trap. People make an effort and they feel good about the town.
“I will be handing over the reins to one of my sons Jon and helping him out with the accounting books.”
 Paul also supplies some hotels and restaurants so watch out for steak night at Ledbury Rugby Club which is not to be missed.

Game is rapidly becoming a best seller with a lot of pheasant when it is in season and wild boar all year round.

One of the strangest things Paul is asked for is Bath chaps which is the lower portion of a long-jawed pig's cheeks, pickled in brine for 2-3 weeks, soaked in fresh water for 24 hours then boiled for 3 to 4 hours.

"People don't realise what they have got here in Ledbury - look at it, it is a tourist trap. People make an effort and they feel good about the town.

"I will be handing over the reins to one of my sons Jon and helping him out with the accounting books."