NEWBURYPORT — Fowle’s Market on High Street reopened yesterday, continuing a tradition of a market operating at the site since 1903.
The new manager and co-owner of the popular market and butcher shop is Andrew Elliott, a Newburyport resident who has renovated, repainted and reorganized the venerable structure.
Elliott said that the new Fowle’s, at 341 High St., is a gourmet market with fresh meats and produce and numerous ready-to-eat selections.
“Customers today are looking for prepared foods, and we have dishes that we make in-house and can be served at home,” said Elliott, whose family members, including mother Suzanne who was present Monday, are also involved in the business.
“We have breakfast items, sandwiches, plenty for dinner and more,” he said.
He said that Fowle’s now has a chef who supervises meal preparation and about a half-dozen customer-service staffers whose duties range from preparing food to ringing up customers.
But loyal customers of the butchery need not worry that the change in ownership will mean an end to the shop’s famous handmade sausages. Elliott says on the market’s website that he has “been busy menu planning, including those Fowle’s secret sausage recipes.”
The shop offers 25 varieties of sausage, including buffalo chicken, chicken and spinach and feta, garlic cheese, kielbasa, maple, smoked and spiced apple.
Elliott has also been working on a homemade Italian menu and is planning to introduce new barbecue recipes and menus over the coming months, he wrote on his website.
Elliott said that Andy MacDonald, the previous owner, sold the store as part of a plan to return to corporate life.
In 2008, the market and butcher shop changed ownership for the fourth time in its history when Peter Thompson sold the store to MacDonald.