Me and my Shop
Brindon Addy knew he wanted to be a butcher from the tender age of 11, after starting as a Saturday boy at a local butcher's shop.
He gained qualifications at Thomas Danby College in Leeds, before establishing J Brindon Addy Butchers in March 1993. It began life as a single cutting room, servicing the needs of local farmers, until, in 1996, Addy's opened its own shop in Hade Edge in one of Holme Valley's more remote outposts 1,000ft above sea level.
With no other retailers in the immediate vicinity, it must, in terms of location, be one of the most unique butcher's shops in the country, he reckons, yet this has not in any way hampered the ongoing success and development of the business.
Expansion continued with the conversion of an adjoining building into a specialist beef maturation unit, coupled with further improvements to the main shop premises.
Addy's remains a traditional retail butchers, with an across-the-board 'let's keep it local' commitment to sourcing the highest-quality meat from farms within Yorkshire, the majority right on the doorstep.
Brindon says: "I have maintained business relationships with many of these local farmer producers from day one. I personally hand-pick the livestock on the farms. Between us, we agree a price for a period ahead, so we can both budget accordingly.
"I love everything about the meat industry from choosing the livestock to meeting people in the shop. My main concern is that margins are tight at the moment, which could well lead to difficulties in sustaining the required numbers of quality livestock in the future."
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