The Butcher’s Quarter opened in Manchester in 2015. The artisan butchers and delicatessen instantly made waves in the city, with the Manchester Evening News reporting that the new business was “delivering something that had not been seen on Manchester’s city centre streets for years”.
Three years on and The Butcher’s Quarter has teamed up with local digital and PR agency Social Sugar to get more people shouting about regional produce from the rooftops.
“We’re collaborating with Social Sugar to spread the word about quality local produce,” says co-owner Steve Pilkington. “We’re offering products that are so different to what you can pick off the shelves in the supermarkets.
“We’re passionate about making it easy and convenient for people to try these products and to make it possible for people to have them as part of their daily lives rather than one-offs.”
The Butcher’s Quarter say their difference can be summed up as follows:
Tastes of the north and nearby
The Butcher’s Quarter puts regional meat on a pedestal. It sources elite quality lamb from family-run producers in Helmshore – 18 miles north of Manchester – premium beef from the Peak District, cut-above-the-rest pork from Lancashire and Yorkshire, and ethically reared chicken from Shropshire.
Something a little bit different
As well as upper-echelon meats, The Butcher’s Quarter also sells a range of specially selected and sometimes rare deli items and drinks. You can buy craft cheeses from independent regional makers, wines from boutique vineyards – including the wine made by Brad and Angelina – and original recipe sausages, which have been made in-house, with ever-changing flavours like gin and tonic.
Reinventing the ready meal
Manchester is a busy city. Working hours are more like five to nine rather than nine to five for many professionals. The city is also full of places to grab take-aways or ready meals, but more often than not the experience of tucking into these products is tasteless rather than priceless. The Butcher’s Quarter wanted to turn the idea of grab-and-go meals on its head, so the team started producing its own range of premium ingredient ready meals. Yum on the run.
Regional produce in the genes
A passion for quality local produce is in the DNA of the team at The Butcher’s Quarter. Co-owner Steve was a banker when he established the business, but his grandparents had been butchers. He can still remember sitting around his grandparents’ dinner table tucking into a locally-reared Sunday roast.