When the upmarket Mayfair restaurant Le Boudin Blanc wants to stuff a sausage, it turns to quality suppliers such as Rare Butchers of Distinction. The company was founded in 2000 by David House and Justin Preston to source premier meat from farms in Scotland, Ireland, England and Holland and then process it using traditional methods such as hanging lamb for four days. A focus on London restaurants, investment in a purpose-built processing site, and a 17% rise in the price of meat in the past four years, have boosted sales 77% a year, from £712,000 in 2001 to £4m in 2004.
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