Ben Latchford opened his fancy St. Clair West butcher after spending 20 years working at Olliffe in Rosedale, where he developed an appreciation for fine cuts and neighbourly service. Among the treasures in his meat counter: marbled, grass-fed strip loins, thick-cut Berkshire chops and herb-marinated pork medallions, all of which can be dry-rubbed or marinated on request.

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