Simon grew up in the food industry; his dad was an egg merchant, delivering to butchers, restaurants and cafes in the area – including wimpy, who Simon continues to supply with eggs today.
When he was 18, Simon opened a market stall in the square. Starting with eggs, the stall soon developed and grew, selling bacon, sausages, lamb chops, and eventually all kinds of meat.
The rise of the supermarkets began to have an adverse effect on market holders, however alongside this erosion came a rising demand for more good quality, varied meat. ‘People started asking me for rabbit, and venison’. The demographic of Bermondsey had begun to shift. Already delivering to quality butchers outside London, Simon began to realise that there was a demand right there in the square, and when a carpet shop became available, he took the plunge. After 30 years as a stallholder, he opened Bell and Sons in 2013.
Soon after his daughter came to work there, followed by his son, and eventually his niece. ‘They’re great workers and very loyal, but you can’t be as hard on them when they’re your own family!’
The shop really took off as the demand for good quality, organic meat increased. ‘People are a lot more educated around food now; they want meat from animals that have been well reared – homemade sausages and grass-fed chicken. They want advice on how to cook it as well, something you don’t get in the supermarket’.
Fully qualified butcher Manuel came on board at the start of the shop’s journey, helping to train Simon further, as well as taking on the training for all the other employees, including 16-year-old Daniel who is still at college and works on Saturdays. He has learned fast, cutting meat and serving customers.
Simon realised there was a market for top quality meat, and he was right. ‘People are surprised how much is affordable when they come in, and how competitive we are with the supermarkets. They package their meat well, but the quality isn’t the same’.
