31/10/2026
One year (and a day)! 🍻🎊🥳
It was a super busy week, hence this being late, but that's the first year done!
The 1986 sausage recipe is 40 years old. It's had a few tweaks along the way to make it the fan favourite it is today. And the butcher has had a big birthday this week, turning 30 😉
We can hardly believe it's been a whole year since we opened the doors to the butchery!
What a year it has been- full of hard work, early mornings. New faces, challenges, laughs and so many amazing memories ❤️
We want to take a moment to say a massive thank you to everyone who has supported us along the way.
To our supplies and farmers, thank you for your continued support quality products and for helping us keep the shelves stocked.
A massive thank you to Richard and Jenny, the owners of the building for bringing it back to life and giving us the opportunity to turn our dream into a reality.
Thank you to our friends and family (staff) for all your support and hard work, we couldn't do it without you!
And final. To every single customer who has walked through our doors recommended us to a friend who shared our posts, left us a like, review or simply supported us with a purchase - thank you! You are the reason we are here and we appreciate every single one of you more than you know.
Here's to our first year and hopefully many more 🍻
From all at ERB, thank you for being part of the journey ❤️
