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In 1938 D. F. Impson High Class Butchers began trading in the market town of Swaffham, West Norfolk, and has occupied the same space ever since. Originally stewarded by Harold Impson, who set the precedence for extending a warm welcome, and selling premium quality meats to all that visited the shop at 73 Market Place. Harold then passed the business onto his charismatic son, Dermot.

Taking on his father’s ethos, Dermot set about exposing Impson Butchers to a wider audience when he entered his much loved ‘Swaffham Sizzler’ into the Daily Express Sausage competition. Although his sausage didn’t win, coming a respectable fifth, it is still a firm favourite today, even gaining an international following thanks to locals who have spread the word.

The Impson family ran the butchers successfully for 58 years before finding a worthy successor in experienced butcher, Tony Potter. Tony, along with his experienced team, took the mantle and continued to build on Impson’s established reputation for supplying their loyal followers with superior quality meat and service.


2015 marked a new chapter in Impson’s history, which saw Tony hand over the reigns to livestock farmers, Andrew and Hayley Clarke. Andrew also manages HG Blake abattoir.

Andrew, along with his nephew Alex Long, the overall business manager in charge of Impson’s, have been involved with the family farm and meat trade all their lives, and therefore bring unparalleled experience of livestock breeding, selection, production and butchery to Impson’s.

2016 sees Andrew and Alex developing the business further, by diversifying the suppliers, to raise the bar for the quality of meat even higher. Additionally, they are gradually introducing the wholesome range of ready meals and award-winning meat pies from the family-owned and run Clarkes Country Kitchen at Hevingham, to cater to the growing demand for good quality and flavoursome convenience food.

All Clarkes Country Kitchen ready meals and pies use the same high quality meats available at Impson’s.