Ian has always been interested in raising his own livestock on a part-time basis and realised that dream two years ago when taking over 35 acres of pastureland on the outskirts of Skipton – fondly known as “The Ponderosa” – to produce
his own Suffolk and Texel prime lambs, also rearing a few cattle.

However, customers are now set to benefit from Ian’s latest venture to breed and nurture Saddleback pigs, after clearing sections of a pine forest in which the two sows Ian uses for breeding purposes and their offspring are free to roam and root to their heart’s content. More than 20 youngsters are currently being brought on and, once they have reached peak
condition, their pork will be sold as both delicious joints and home-cured bacon.

There’s something really special about rare breeds pork. The pigs mature more slowly and put down slightly more fat than their modern-day counterparts, overall producing a higher quality and tastier meat. And the crackling is out of this world – you only have to taste it to be convinced!

Ian explains:

Our customers should be under no illusions whatsoever – by purchasing meat from rare breed pigs, they are helping to ensure the very survival of the species. It’s all down to supply and demand – and the fact that the pork tastes absolutely wonderful is a major bonus too!

DID YOU KNOW THAT ……

The British Saddleback was recognised in 1967 when the Wessex Saddleback and Essex breeds were amalgamated. The body is deep and long, reflecting its advantages both as an excellent breeding animal and as a producer of high quality meat.

All cattle and sheep are raised completely naturally on the 560 acres of rich and lush pastureland farmed by the Spensleys,
guaranteeing the best quality meat that money can buy. Drake & Macefield buys only heifers, in line with a tradition first introduced by the late Jack Macefield many, many years ago.

It’s a philosophy that has served the business – and customer tastes – extremely well over the decades. The Spensleys raise British Blue and Limousin-cross heifers especially for Drake & Macefield. The meat from both remains highly popular,
with the cattle producing lean beef of consistent quality and a low proportion of bone and fat.

John explains:

We try to keep all our cattle out for two summers. It may be a longer process, but grass-fed beef is proven to produce a better quality, more tender meat.

Spensleys’ prime lambs are out of Texel ewes run with Suffolk rams, both extremely well known breeds used widely these
days.

They produce lamb of excellent eating quality, with plenty of flavour, good husbandry is paramount throughout the production process. Manor Farm is registered as farm-assured and has to undergo rigorous annual inspections. This guarantees all aspects of animal welfare and environmental care.

COMMITTED TO THE CAUSE

Partner Richard Teal explained:

We remain committed to sourcing quality meat direct from local farms, at the same time making every effort to inform customers where the meat they eat comes from. We think it imperative that not only should we sell British-produced meats, but also those sourced locally at every opportunity. In this way, we can ensure full traceability and constant quality, keep down food miles and help to boost the rural economy by encouraging people to produce and purchase food locally and in season. This ethos is central to our whole philosophy.

Television chef and food author Lesley Waters is helping with a major branding exercise to lift the profile of the Q Guild, the organisation that represents some of the best butchers in Britain, including Drake & Macefield. Lesley is devising a series of seasonal recipes for promotion in Q butcher shops throughout the country, showing consumers what can be achieved with British beef, lamb, pork and chicken.

The promotion coincides with a national branding exercise by the Guild in all of its 150 member shops to convince consumers that the best place to buy the best meat, which will be British and more than likely sourced locally, is at a Q butcher – the Q stands for quality. Q butchers shops like Drake & Macefield now have new external signage – a signal to consumers that they are shopping at one of the best independent meat retailers in the country. Q butchers are unique in that they voluntarily submit their businesses to a stringent and independent audit before attaining membership. They are then subjected to regular audits, spot checks and visits from mystery shoppers to ensure standards are adhered to.

Q membership is one of the meat trade’s highest endorsements of excellence.

“We want to get that across to consumers. Many are fed up with the impersonal service, confusing labeling and variable quality frequently experienced in the multiples,” said Drake & Macefield’s partner Richard Teal. “Q Butchers support local retailers and local producers. There are less food miles, meat is fresher, there are quality products and quality service. We have our own individual brand, but being associated with the Q brand should send a strong message to local consumers.

Partner Ian Thompson added:

“As Q Guild members, we are well known for our innovative approach to developing and presenting meat products. Now we have the celebrity touch with Lesley’s excellent recipes.”

Drake & Macefield won one of only seven diamond awards presented in the annual Smithfield Awards, run by the Q Guild.
The winning product – Steak & Kidney Pie – received maximum marks in the pies and bakery section and was one of three gold and two silver awards landed by Drake & Macefield. The business also won gold for its Steak & Kidney Pudding and Thick Pork Sausage, and silver for Lincolnshire Sausage and Beefburger with Chilli & Cheese. Partner Ian Thompson travelled to the Butchers Hall in London to receive the diamond trophy and other awards from celebrity tv chef and cookery school owner Lesley Waters, the Q Guild’s celebrity partner this year.The duo are pictured above and Ian
said afterwards:

We’re absolutely thrilled. We normally do well in product evaluation events, but a diamond award is the pinnacle.

The Smithfield Awards are among the most prestigious in the meat industry and a true indication of excellence. More than 400 products from Q butchers across the UK were assessed by an independent panel of experts.