HUNDREDS of shoppers, suppliers and well-wishers poured into a new urban farm shop when it opened its doors in Chipping Campden.

Fillet & Bone, which has been five months in the planning, launched to an enthusiastic reception on Monday.

Managing director Chris Gates, who still heads up his global manufacturing firm in Tamworth, was behind the counter in Fillet & Bone’s new navy and white uniforms.

“We’ve been absolutely delighted with the response,” said Mr Gates, who was up at 3am to prepare the shop and take the first deliveries of artisan bread and cakes.

“We opened at 8am and, despite the rain, we had huge numbers of customers all day.

"They’ve been so complimentary and very enthusiastic. It’s been great."

Suppliers from across the Cotswolds have stocked Fillet & Bone’s shelves thanks to its insistence on seasonality and keeping 'food miles' to a minimum.

Rare breed beef and pork comes from Todenham Manor Farm, near Moreton, Nolan Brook, in Mickleton, supplies pedigree lamb from its Cotswold flock,

M’Hencha in Bourton, is delivering pastries and Drinkwaters is supplying seasonal fruit and vegetables grown in Ebrington.

Richard Bertinet’s acclaimed bakery in Bath bakes the bread, cheese comes from scores of artisan cheesemakers, including Stinking Bishop creator Charles Martell in Dymock, near Ledbury, and eggs come from the flock at Cackleberry Farm, near Stow.

“We’ve got a fantastic team here and we’re delighted to be bringing the very best local produce to the tables of discerning foodies across the Cotswolds,” said Mr Gates.

Fillet & Bone is in the High Street, in Chipping Campden.