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About Us
Poultry and Game
Fruit & Vegetables
Opening Hours
Contact Us

Free local delivery

Monthly account at no extra cost. (payable by cheque or credit card)

18a, Church Street,
01376 561233

About Us

After working for the previous owner, Dean (on the right) and Paul (on the left) took over Buntings in Coggeshall in 2008.

Their motto is "Everyone is special" and they have grown the business not by trying to compete with the supermarkets but by offering good, old fashioned service and premium products which are, as far as possible, sourced locally.

They have won the Excellent Customer Service Award three years running in 2009, 2010 and 2011.

Paul and Dean

Buntings is a traditional family butcher, accredited for the best quality organic and rare breeds meat including Scotch Beef from Orkney, Norfolk Long-Horn lamb, Ingatestone Lamb from Jacob lambs, Gloucester Old Spot pork and Tamworth Ginger pork.
We also sell free range chickens and turkeys, local game, locally cured bacon, British and Continental cheeses, Continental sausages on our delicatessen counter, free range eggs, fruit, vegetables, flowers, locally made ice cream, yogurt, traditional and speciality breads, pasta, sauces, oils, vinegars, home made pies and desserts, home cooked meats and pates.

With over 100 years of experience in the food trade, Buntings serves the highest quality natural produce, the way it should be served - fresh and sourced locally whenever possible.

Dean and Paul have both worked for supermarkets in the past but neither of them found the job very satisfying so they returned to be old fashioned butchers. They have worked hard to introduce services like free delivery, a Christmas Club and monthly accounts for regular customers. Between them they have 65 years of experience. They make time for everyone. This sometimes means educating customers that although they sell premium products it does not always mean that it is more expensive as there will be no waste. All the pastry products are prepared and baked on the premises by a local chef and they make their own sausages and burgers. Last winter during a 13 hour power cut they were the only business that stayed open. As tills and Visa machines were useless they trusted customers to come back and pay later in the week. Everyone came back and paid, which speaks volumes for the shop's standing in the local community.

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