Butchers shop
Butchers shop
truly a place for
connoisseurs…
Lancashire butcher Roy Porter is one of the many countrywide
who are supporting FARMERS WEEKLYs Roast and Toast Day
initiative. Jeremy Hunt joined the queue in his busy shop
SEEING a queue outside a butchers shop is something of a rarity these days – but not if you live in the village of Chatburn in the heart of Lancashires Ribble Valley.
But whats even more unusual is that if you chatted to some of the customers waiting to be served youd find they werent local villagers popping in for an easy-meal option like a ready-made stir-fry or a couple of chicken fillets. This is a queue for the meat connoisseur – and no one minds waiting.
Many will have made a round-trip of more than 30 miles to this meat-eaters mecca. And, as they select their rib of beef or hunk of topside, they will relish the opportunity to be told the name of the farm that produced it.
Roy Porter, who owns the shop, has worked in it all his life. Starting out as a "Saturday boy" he eventually became a partner and took over the business 14 years ago. The shop still trades as Fred Burgess, the name of its founder.
* Queue a rarity
Despite the problems that have beset the beef industry, beef sales from this shop have never faltered – in fact its now selling more beef than ever.
The shop is fast achieving a new reputation for its wide selection of organic beef, lamb, pork and chicken, but Roy Porter is renowned for his certified Aberdeen-Angus beef.
"My customers like to know as much as they can about their beef. They love to hear about the breed, the farm where it was reared, how old it was – and quite often in the case of Highland cattle we can genuinely tell them what it was called – Morag or Bruce or whatever.
"To many people its all part of the enjoyment of having a weekend roast," says Mr Porter.
All the beef is procured from Scotland; around six pedigree Highland cattle breeders are now supplying the shop including the Highland fold run at Balmoral.
Mr Porter tries to meet his suppliers personally wherever possible and the increasing demand for organic meat quite often means a 200-mile round trip to source supplies of pork and lamb.
"We know exactly where our beef comes from, we are buying well-matured cattle carrying a good amount of fat cover (4H classification) and we hang it in the traditional way on the bone for three to four weeks".
* Succulent roast
Meanwhile, he wholeheartedly supports farmers weekly Roast and Toast Day on Oct 29. Not only will he be sitting down to one of his own succulent roasts with his wife Daphne but hell be making sure all his customers are encouraged to celebrate the day too.
"There is a misconception that a roast is expensive when compared with convenience-style food options for the weekend but its still excellent value and theres usually something left for sandwiches. After all a roast is what the great British Sunday is all about," says Mr Porter.
Roys meat is just the job for a delicious meal on Roast & Toast Day.