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.
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.
In Autumn 2007 the catering side of the business ‘Anderton’s Ribble Butchers’ moved to a purpose built EC Licensed Cutting Premises (UK 4834). Together Austin and Roger have developed the catering business gaining BRC, EBLEX and Red Tractor Meat Processor accreditations allowing them to supply to a greater range of customer: schools, nurseries & colleges; nursing homes & hospitals, factories & supermarkets, restaurants & pubs; wholesale & retail shops; contract caterers & food service providers. The catering business is operational 20 hours a day with a team of dedicated bespoke butchers, order pickers and a driving fleet of 10 refrigerated vans delivering though out the North West.
In Autumn 2012 an additional butchers shop and Deli was opened in Clitheroe. It is through his and the fantastic Clitheroe teams endeavours that this shop has gone from strength to strength over the last three years providing a greater range of products and a cooked to order breakfast/dinner menu and an emerging buffet service.
For the residents of Longridge and beyond, Brendan’s or ‘Andertons’ for which it is know, continues to be a house hold name renowned for quality produce and value for money. The Longridge and Clitheroe teams work diligently to ensure that they continue to deliver first class service and ensure the confidence that loyal clientele have in the food they buy and the service provided.
2017 & The Future: The business is very much a family affair with all 5 members of the family involved and it looks like this is set to continue with the next generation.