THE red tape stranglehold on local food production has claimed another victim Denney's award-winning butchers at Levens, which is to close in April. A further two businesses are under threat because of the same red tape, reports Food Writer Gillian Cowburn.

Liz and Peter Clarke, of Denney's, say they have had enough of regulations, the latest of which now prevents them from cutting meat for themselves and farmers' market stallholders side by side.

When their neighbour P.V. Dobson set its sights on the butchers in order to extend its motor dealership, the Clarkes decided to throw in the towel.

"Peter has had enough," said Mrs Clarke, whose late father George Denney was ahead of his time when he started selling meat direct to the consumer from Johnscales, his Lyth Valley farm, more than 30 years ago.

Unfortunately, Mr Denney was also swamped by red tape and he was closed down after a four-year battle with the Lake District National Park. Undeterred, he continued his fight and in the early 1980s opened purpose-built premises at Bridge End, Levens.

The business was eventually taken over by Mr and Mrs Clarke who diversified even further by opening a chip shop at one end of the building. They also farm beef and sheep at nearby Woodside, which are sold at local farmers' markets as well as in their butcher's shop.

Mrs Clarke's brother Andrew now farms Johnscales, where he also provides a slaughtering service for the farming community, including farmers' market stallholders.

However, under new cutting and packing rules introduced a few years ago, but only now being rigorously enforced, Denney's butchers can no longer cut and pack meat for someone else alongside meat being prepared for the shop. This means, for example, that when Mr Clarke takes delivery of two carcasses, one for sale in his shop and the other destined for a farmers' market the one for the shop can be carried from the delivery vehicle straight into the shop. However, the one to be cut and packed for the farmers' market can only be delivered from the van into the shop beneath a special canopy.

Also, Mr Clarke can butcher a beast for his shop on a wooden block behind the counter. But the carcass for the farmers' market must be cut and prepared in a separate room where there is no wood, only steel, tiles and special flooring.

The Clarkes estimate it would cost them £60,000 to provide a cutting room, which also has to have an office for the vet and clothing lockers; and a further £40,000 would be needed to open a cutting room at Woodside farm.

The straw which broke the butcher's back, however, was the latest edict that they must replace the shop sink taps with some which can be operated by arms rather than hands.

"I am a great believer in local produce," said Mrs Clarke, "and you have to be sensible, but this is all over the top." Denney's customers have been "devastated" by their decision to close.

"We have got some cracking customers and I will miss them," said Mrs Clarke, whose husband is taking a year out' to concentrate on the farm.