Brendan Anderton Butchers

We take pride in producing quality to ensure you receive the best

Here at Anderton`s we are proud to offer a wide selection of products; all cuts of British beef, lamb, pork and chicken are available. We also take pride in our service and reputation within the Ribble Valley, our secret being knowledgeable, approachable and friendly butchers who all serve with a good dose of Northern charm.

All our meat is processed by us so we know it`s of the highest standard. Don`t just take our word for it, you`ll find our products across the whole of Lancashire in many highly regarded restaurants.

We are constantly striving to develop our offering, with over ten different flavours of sausages, various types of burgers, kebabs, marinated steaks

They started young

1960`s Brendan left school at 15 to become an apprentice butcher at Westwells Butchers Shop Ewood, Blackburn. He then started night school and gained a Meat Traders A-Level in 1965 through the Institute of Meat studying Meat Commodity. He continued his studies and in 1969 gained the Institute of Meat, Meat Traders Final Certificate. This was a rigorous course covering Meat Commodity, Meat Hygiene and Inspection, Accounts and Business Organisation. He then went on to work for the Co-Op butchers in Longridge before starting up the business during the deep freeze boom of the late 60`s early 70`s.

Initially Brendan worked from Stydd Lee Farm House, Ribchester (Brendan`s family home) putting together weekly `deep freeze` meat orders. Orders were delivered by Brendan and Petrina to customers in local villages in the evening and at weekends in their matching mini vans.

1970`s As a newly married couple, Brendan and Petrina`s drive and ambition to succeed led them to buy the butchers shop on Derby Road Longridge. Brendan, supported by Petrina who manages the accounts, built the business on traditional butchery skills, quality local produce and first class service: Quality, Service & Civility.

Award winning quality

1980`s Brendan has a lifetime`s worth of knowledge and experience that he has passed down to his two sons Austin & Roger who have worked by his side since they were the age of 15. All three are graduate members of the Institute of Meat and have an array of meat and food industry qualifications

1990`s Austin & Roger trained and worked in large food manufacturers gaining knowledge and experience.

Austin has nearly 25 years experience and a BA in Food Manufacturing Management, a HND in Food Development and Production, a Diploma in Health and Food Nutrition and has an Associateship with the Institute of Meat. He also has Advanced Food Hygiene & NEBOSH Health and Safety qualifications.

Roger has 20 years experience a BTEC High National Diploma in Food Development and Production and NEBOSH Health and Safety. He has numerous CIEH qualification that include Advance Food Hygiene and Health and Safety; Principles of COSH, Manual Handling and Risk Assessment; Professional Trainer and Supervising. He was also lucky to be awarded a place on the bespoke French Butchery course in Calais.

More recently he has qualified as a `Master Butcher`: this is a prestigious award with only 17 Butchers in the country gaining this title with the Institute of Meat.