Britain's Best Butchery

Ludlow Food Centre Butchery Team

From over 500 entries nationwide, we have won Butcher of the Year in the Farm Shop & Deli Awards 2015. Edward Berry, our MD has said,

‘It is an honour to win this award. We are extremely proud that we were nominated by our customers and that we were chosen out of such a strong field by the judges. We only sell beef, lamb and pedigree Gloucester Old Spot pork that is reared on our Oakly Park Estate in the fields to the north of Ludlow. This award is a real achievement for our butchery team, many of whom started with us as apprentices. John Brereton, our butchery manager, is to be commended for his hard work, building and training a butchery team of young butchers to win an award of this calibre.’

The Food Centre is unique because it has eight productions kitchens including the butchery, a bakery, a dairy, jam and pickle kitchen and a coffee roasting room. Last year the team at the Food Centre won the Farm Shop & Deli Show Best Food Hall award and this year their butchers have continued the winning spirit. John Brereton came to the Earl of Plymouth’s Oakly Park Estate before the Centre was built with the goal of creating a new butchery and a new butchery team. He has trained five apprentices, one of which, Andrew Brassington, won Britain’s Best young Butcher in 2012. John’s success has come from being able to control every part of the process. The diet the animals are fed, the size they are slaughtered and the way his team prepare the finished product. He and the team at the Food Centre are worthy winners and by combining good animal husbandry with attention to detail they have created an award winning product and an award winning butchery. John Brereton our head butcher says

‘This award represents the efforts of a large team. Our stockmen, an excellent local abattoir just six miles away, my team of butchers and all the staff at the Food Centre. The willingness of my apprentices and their ability to learn so much so quickly has been brilliant and without them we would never have progressed to this level so quickly. For our customers and the judges to appreciate the work we put in is reward enough but to be recognised at this level and amongst such esteemed competition is a real honour.’

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