LOVE LOCAL
A day in the life of…
Rarely confined to working hours, master butcher Miles Nicholas takes us through a day at Morgan’s Butchery 6 am: The day starts long before the doors open I usually start early with a strong cup of tea and a look through what’s ahead. Running a family business means there’s always something to plan. Before customers arrive, orders need checking, suppliers need speaking to and there are usually a few messages. While I’m doing that, my daughter Amy is often already working behind the scenes on emails, events, marketing and all the other things that keep the business moving forward. 7 am: At the butcher’s block This is still my favourite part of the day. Julie and I head to the butcher’s block where the real work begins. Deliveries are checked, carcasses are broken down and we start preparing everything from steaks and roasting joints to our handmade sausages and burgers. No two days are ever quite the same, and that’s one of the things I love most about being a butcher. 9 am: The customers arrive When the doors open, the pace quickly changes. Julie and I spend much of the day serving customers, offering cooking advice and helping people choose the right products. Many have become good friends over the years, and we’re always amazed when people travel a long way to visit us. I enjoy talking about where our meat comes from and introducing people to the fantastic farmers we work with.
IT TAKES A VILLAGE Morgan’s Butchery is truly a family affair, with Miles and Julie (above) handling the day-to-day business and their daughter Amy (bottom left) driving the company forward into the future
11 am: Farming, food and relationships A big part of my job is maintaining relationships with local farmers and producers. Whether that’s discussing livestock, planning a new product or organising an event, those relationships are at the heart of everything we do. Meanwhile, Amy is often working on networking, accessibility projects and future collaborations. 1 pm: Sharing knowledge One thing I am particularly passionate about is education. Whether it’s a butchery class, a farm-to- fork event or simply helping a customer cook a cut they’ve never tried before, I believe people should understand where their food comes from and the work that goes into producing it. 3 pm: Looking to the future While Julie and I continue preparing products and serving customers, Amy is usually focused on what’s next. She drives much of the innovation within the
business, from accessibility initiatives and community projects to new events and product development. Together, we spend a lot of time discussing new ideas and how we can continue improving. 5 pm: The work isn’t finished As the shop quietens down, there are still orders to place, stock to check and plans to make for tomorrow. Like most family businesses, the work doesn’t stop when the doors close. 7 pm: Family, farming and the future What makes Morgan’s special is that it truly is a family effort. Julie keeps the heart of the shop beating, Amy drives the business forward and I get to do what I’ve loved for more than 40 years. We have built something we’re very proud of – a business that champions British farming, supports local producers and helps people reconnect with their food. No day is the same and I wouldn’t have it any other way.
morgansbutchery.co.uk
CAMBSEDITION.CO.UK AUGUST 2026 49
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