LOCAL suppliers have been signed up to support the new Cotswolds urban-style farm shop, Fillet & Bone.

The new shop in the old L Smith butchers in High Street, Chipping Campden, opens at 8am this Monday, March 21.

Renowned restaurateur Barry Hancox, who is heading up the day-to-day operation, has spent months getting dozens of award-winning suppliers on board to support the new firm.

Drinkwaters of Ebrington will deliver fresh, seasonal fruit and vegetables to the artisan butcher, fishmonger and deli, while rare breed pork and pedigree beef is to come from Todenham Manor Farm, near Moreton in Marsh.

Nolan Brook, which supplies top Cotswolds hotels and restaurants, will deliver grass-fed lamb and hogget from its Mickleton base, while the Cotswold Larder - winner of the best food producer in last year's Cotswolds Awards - will be supplying delicious deli products, including quiche of the day.

Meanwhile Bourton-on-the-Water bakery M’Hencha is providing award-winning cakes.

Irayne Paikin from Todenham Manor Farm, said: "It’s so great that the butchers’ shop is being revived in Chipping Campden and that we’re going to be involved in it.

“It’s so sad when brilliant businesses go from towns like Campden.

“I live in London half of the time, and everything is the same. Every street is the same, full of the same old shops.

“So it’s nice to be here when there’s a really interesting business opening and to be part of that is just so lovely.”

“We’re more than happy to be supplying our fruit and vegetables to Fillet & Bone when they open,” said farmer Andrew Drinkwater.

“It was a very sad thing to have to pull out of Chipping Campden. People had got used to our veg and now they’ve another way of getting it.”

Sam Walby and Hayley Deaville farm a flock of 125 rare breed Cotswold Sheep - a breed whose wool built Chipping Campden - at Nolan Brook Farm.

“We’re so proud to be partnering with Fillet & Bone,” Mr Walby said.

“Our sheep graze just five miles from the shop and will never travel more than 15 miles in their whole lives.”

Chris Gates, who set up Fillet & Bone with his partner Pat Willins, said: “We’re thrilled to be working with such incredible suppliers and stocking the finest produce the Cotswolds has to offer.

“We’re very much looking forward to opening our doors next week.”