MATT Garrad was just 18-years-old when he took up an apprenticeship at AC Partners butcher’s shop in Wotton-under-Edge.

Nineteen years on, and he has now become the proud owner of the Long Street business.

“It’s been a very, very steep learning curve,” he said.

“But I’m more than happy.

“I’m really enjoying it.

“I love coming up with new ideas.”

Matt started his apprenticeship doing the more menial tasks associated with the shop.

But gradually he was given more responsibility and eagerly picked up all the necessary trade secrets.

Then, at the end of last year, Colin Freeman - the shop’s former owner and a close friend of Matt’s - decided to call it a day, due to ill health.

This gave Matt a tough decision to make.

Should he walk away and watch the business fold? Or should he take it on?

He decided that rather than see the shop close, he would run it himself.

“I would hate to see it become just another empty shop,” he said.

Matt’s favourite part of the job is the interaction with customers.

“They’re a really friendly bunch in Wotton.

“It’s been great seeing generations of the same family come in over the years, and still be serving them today.”

Matt says he’s keen to give his customers what they’re looking for.

“I think it’s important to listen to what people ask for.

“Some of my customers said ‘Why don’t you do free range chicken?’ So now I do.”

Sausages are one of his best sellers which, along with the burgers and grill-sticks, are all made on the premises.

He’s been making them for 15 years, using only cuts from whole pigs.

There’s plain pork, olde English, pork and jalapeno, plus a wild card flavour every month.

Long-term customers will be pleased to hear that Matt doesn’t have any plans for changing the overall friendly and welcoming atmosphere of the shop.

He’s making a few adjustments, such as adding the facility to pay by card, and he is gradually introducing new ranges, such as Black Bomber cheese, Charfield honey, plus a new range of pickles and chutneys from Rose Farm.

But he’s determined to get the balance right, between making sure all the items that people come back for again and again will always be there, alongside providing something a bit different for the dinner table.