The seventies brought barbecues into fashion, and with them, a big boost to meat sales. Then came the Queen’s Silver Jubilee — the village asked us to cater on the common, where the beacon was to be lit.

With our big oven, we roasted two whole pigs in medieval banquet style. It was such a hit, we ended up spit-roasting pigs and catering for events for the next 30 years — sometimes feeding over a thousand people in one sitting.

(These days though, we stick to the shop — no more cooking off the premises!)