THE newest face in Pershore high street is no stranger to the town, having supplied local folk with fresh local meat and home made pies for three decades.

Abbey Butchers, run by father and daughter duo Ken Tallis and Natalie Tallis-Dyke, has taken up residence in a former delicatessen near Broad Street after moving the business from the indoor market.

"We were there for 30 years but decided to move to the high street for the increased trading days - there are just four at the indoor market - as well as the prominent position and the fact we could make our own custom-fitted shop," said Mr Tallis.

"Although we haven't had the official launch yet we are busy and are enjoying working from our modern premises."

The shop has been completely revamped, even down to a new floor, with a new-build section at the back as a kitchen, store and prep area.

The business is being run alongside his wholesale supply business, Ken Tallis Foods.

Mr Tallis began his career with HH Collins, a pork butchers, in Broadway, who supplied Fortnam and Mason and Harrods.

A brief spell in sales saw him return to his butchery roots and he settled in Pershore where he has a loyal customer base.

In 2007 he was one of a group of locals who started off the Pershore Plum Festival, today a hugely popular August event attracting more than 40,000 visitors.

His creation of the Pershore Sausage to complement the plum theme is eagerly anticipated and his recipe of pork, spring onion, ginger and plum has been praised by renowned chef, Raymond Blanc when he made a festival appearance. Another seasonal favourite is his pork and asparagus sausage.

The new shop, complete with brand new shop front and awning, has a large retail area selling meat and game sourced locally, wherever possible, as well as home made pies which are baked on the premises. One of these is an award-winning traditional pork pie which took top honours at last year's Droitwich Spa Food and Drink festival. A range of deli items, a new addition to the business, is also proving popular.

Seven staff, five of them butchers, help keep up with demand.

February 20 at 11am is the official opening when there will be a guest appearance by Mark Stitchcombe, the 2015 winner of the BBCX food show, Master Chef's 'The Professionals'. The Pershore Plum Queen will also be in attendance as well as Rev Andy Kelso with his Elvis tribute.