Sprague’s Butchers opened its doors for the first time in the High St premises of the former Garden Café, opposite the Post Office. Owners Lloyd and Wendy Sprague have renovated and decorated the elegant new shop themselves over the past three months. All of their meat is locally sourced, with beef from Wendy’s dad’s farm at Holcombe Rogus and the rare-breed pork from her uncle’s land.
Lloyd has been a butcher for over 10 years and recently had his own sausage shop in Trull. “It’s taken a while to get set up and have the shop looking how we want it to,” Lloyd said at the formal opening of the new business by Exeter Chiefs rugby player Ben Moon.
“One or two people have asked if I’d noticed another butcher just down the road but Wellington’s a big town and growing. Tiverton’s about the same size and has three butchers, so I’m not too worried.” One of the new launch products is the Old Wellington sausage, made from uncle’s Oxford Sandy & Black pork.