Heading to France for a new life is a big adventure, but you don't have to leave everything behind – Gillian Harvey talks to British expats who have created a little bit of Britain in France about the benefits they’ve enjoyed along the way
Starting up a Britishinspired enterprise in France wasn’t initially part of the plan for these UK expats. But demand from the French, as well as local Brits, meant that a change of direction brought business success and other benefits, including more time with the family and a place at the heart of the local community.
THE BUTCHERS
When Daren and Lorraine Smith, 58 and 55, moved to France with daughter Leanne and son Joshua, then 13 and 11, it was part of a complete life overhaul. “I had run my own building company for 18 years, but the 10-hour days meant family time was almost non-existent,” says Daren. “We longed for a more tranquil way of life and moving to France seemed like a great option. “We finally made the move to Mayenne in August 2004 and initially I set up as a builder, carrying out renovation work, plastering and window installation. A decade in and my body was complaining. I developed a bit of arthritis – nature’s way of telling me to slow down and look for something new.”
As Daren had spent the first five years of his working life as a butcher, opening a new butchery business seemed like the ideal solution. “We knew there was demand for more traditional ‘British’ cuts of meat and sausages, so felt it would be a good move,” he says.
In March 2014, the couple finally opened the doors on Elliotts’ Boucherie. “It took a while to get the paperwork sorted – we rented premises and I got a letter of knowledge from my old boss back in the UK to say I was experienced in butchery. Working with the Chambre des Métiers, we eventually got everything registered,” says Daren. Since it opened, the business has attracted customers from far and wide. “Initially it was just me and Lorraine working all hours, but over the years we’ve been able to expand and take on more staff. We now have our daughter Leanne on the team, and employ a part-time butcher and an apprentice,” says Daren.
The biggest surprise is how popular the British cuts of meat are with French customers. “We have regular French customers coming in for our bacon and sausages, but probably the most popular cut is our Aberdeen Angus beef, which we mature ourselves. French beef is a little tougher – it can come from cows that are eight to 10 years old, whereas in England we use animals that are two to three years old, and you can taste the difference.”
Unlike many busi
