thought’s on Slaughterhouse and ‘how it’s going to work’


The economist EF Schumacher wrote a book we love called “Small is Beautiful” and we use this book as a bible. It’s our aim to keep our system as enclosed as possible with the origins of our products as close to home as we can. That’s why all the food we serve here is made on site. Everything comes in as an ingredient, to become part of something which we bake and cook and prepare here ourselves. We don’t buy ready-made stuff because we don’t want to contribute to someone else’s profit or be held hostage by their standards of quality.

Our main bakery

if you’re new to the Royal William Yard Bakery coming here is a bit like going to eat at your mum’s house because you never know what you’re going to get, but what’s on the table is what you’ll eat. This is proper, healthy, hand-made food and the menu changes daily depending on what’s in season and what we fancied making that day.

Our Dairy

This is where we make all our butter and cheeses, only enough for the day ahead, just as a farmer’s wife would have before we got all corporate. If, by chance, there’s any left over at the end of the day, we’ll sell it in our indoor market.

Our prep and wash-up room

There’s water, there’s sinks, there’s people preparing things and washing up – just what you’d expect, really.

Our indoor market

Here we sell stuff we make or stuff producers we love make It will be from bread to bowls, and herbs to rolling pins. Our indoor market is for producers who are on the edge of moving from the kitchen table or shed to full-blown production of items that can be available for sale everyday rather than once a week. Here we will sell meat produce

Our school

Anything can happen in here, but whatever it is you’ll come out more intelligent than when you went in. We hold lessons about everything from food and enterprise to wellbeing and philosophy, with teachers drawn from our staff and suppliers, or even passing aesthetes and kinfolk.

Our walled garden

Everything we plant in here is edible, and lots of it is grown specifically for us to use in our kitchen or sell in our indoor market. This is where you’ll also find our vertical garden, as well as an outdoor wood-fired oven.

 Our industrial estate

We love the history of people and their sheds, and all the great ideas that come from them. Our seven shipping containers are home to an ever-changing band of artisans and creators including a pottery, a micro-brewery, a coffee roasting outfit, wood turning and gardening gurus, with space left over to be filled by anyone with an interesting or useful craft or skill. In fact, if you’d like to inhabit one of our sheds and demonstrate what you do we’re always keen to hear pitches from anyone doing anything that fits with the output or ethos of our business.


One Response to “thought’s on Slaughterhouse and ‘how it’s going to work’”

  1. Good to see you blogging again! 🙂

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