AN ENTERPRISING couple have broken into an Eden bank where they are plotting to establish a butcher and delicatessen.

Jennie and Steve Allison from Milburn have signed the lease on the redundant HSBC Bank in Appleby so they can expand their existing Low Howgill butchery business.

The duo are currently creating a modern retail premises that will showcase meat from the family farm, pies baked by Jenny and a larder of local provisions.

Low Howgill Traditional Meats was first established as a butchery five years ago by Jennie’s parents John and Jane Taylor who farm traditional British breeds at the Milburn farm.

And in 2013 Steve became the full time butcher, developing their own range of meats, dry cured bacon and speciality sausages,

Eager to demonstrate their commitment to the local community, Jennie said: “It’s forty years since my dad started farming near Appleby and the family farm is core to our success, so too is the support we’ve had from our customers.

"There’s been a Low Howgill market stall every Saturday in Appleby for the past four years and each year our business has grown.

"It’s exciting to think we’ll have a permanent presence and are keen to ensure we work with as many local suppliers as possible right from day one. "That’s why we’re using local designers and contractors to create the shop and will be working with as many local producers as possible to fill our larder."

With a passion for pairing the provenance of quality home reared meat and providing the best customer service, the couple hope to introduce a 'new' style of butchery to the market town that offers a 'modern range of products'.

“As well as our own traditional meats and seasonal sausages, we’ll source local chicken too, making sure we can offer the best range of fresh meat possible," she added. "On the deli we’ll have hot pies made fresh in the morning, plenty of cooked meats, pates, cheeses, olives, breads and cakes."

Work on the shop is anticipated to take around eight weeks, with plans for opening later in August.