The Farmers Mart Apr-May 2020 - Issue 68 | Page 51

J BRINDON ADDY 51 • APR/MAY 2020 His poultry comes from two superb dif- ferent suppliers, Robert Whitwam of Golcar, who produces RSPCA Freedom Food barn-reared chickens. These chickens are slow-maturing birds, which are taken to their full weight in a natural environment. Ed Wilkinson of Easingwold who produces his unique Herb Fed chickens which are also RSPCA approved – these chickens have been supplied to the Savoy amongst other prestigious customers as Addy’s. The shop continued to progress and in 2011 a new extension was put up, mainly due to the increase in customers and also the fact that they couldn’t fit multi deli counters in. The new extension also created more room for prepping and refrigeration and it also allowed them to reconfigure the shop by removing walls etc which gave the shop a better flow. Three years ago, in line with current trends, Brindon applied for another extension to house a cafe. Planning was refused due to insufficient parking to accommodate a full-sized café. So, back to the drawing board and the idea of having a food hall was submitted and approved. They also built Brindon a new office and were able to fit some bigger fridges as well. Today the building looks fantastic and houses everything you would expect of a food hall, as well as the finest cuts of meat, poultry, game and their own hand- made sausages, pies and pasties etc; they also now have a large selection of fresh vegetables all grown locally, with a real focus on seasonal veg. In the hall, there is fresh bread, flour, preserves, pickles, wines and spirits and beers. Everything in the food hall comes from local artisan Yorkshire suppliers and, just like his meat, Brindon is very strict on quality. They now also produce a range of ready meals as well, again made from the best ingredients processed in the shop. Buffets can also be catered for and they do supply to some local pubs. As you would expect with an award-winning butcher, they do the all popular hog roasts and also supply cooked joints as well. Basically, give them a call and they will sort you out, they never say no. Brindon and his staff are all very knowl- edgeable and helpful and are always keen to share tips and recipes to help you plan that special meal. The shop always has special offers and tasty recipes - check them out on Facebook: “J Brindon Addy’s Traditional Butchers and Graziers” and Twitter: @AddysButchers for all the latest news, you can even sign up to their newsletter and receive £5 off your next purchase over £25. From very humble beginnings in 1993, Brindon and his team have come a long way, becoming easily one of the premier butchers of Yorkshire. I asked Brindon about the future? He chirpily replied, “Like to recoup some of my investment!” Well, his investment has certainly paid off. He did say that he would like to see the outside catering side and ready meals grow and I have no doubt he won’t be stopping there as his ultimate goal is to be: “The best butchers and food hall in Britain”. SELBY LIVESTOCK AUCTION MART LTD “YORKSHIRE’S FRIENDLY LIVESTOCK MART” Weekly Sales of Fatstock - Wednesdays Pigs 9am - Sheep 9.45am - Cattle & Cows 10.30am Store Stock - Saturdays Pigs 9.15am - Sheep 9.45am - Cattle 10.45am On alternate Saturdays Fur, Feathers & Miscellaneous items at 9:30am Entries taken on the day and from 9am to 4pm on Friday prior to sale Pleased to be associated with Brindon and his team, wishing them continued success Tel: [phone] Email: [email protected] www.selbymart.co.uk Auctioneer Richard Haigh 0776 8594535