Nicholsons Butchers in Whitley Bay continues to forge and cement
pioneering field-to-plate partnerships with local farmers.
Developing local supplier partnerships. Whitley Bay butcher Doug
Nicholson is pictured with some of the Aberdeen-Angus cattle he sources locally
from Ponteland farmer Gordon Meek.
“It’s all about keeping down food miles and helping
to boost local economies and communities by encouraging people
to produce and purchase food locally. We are fully committed to
this ethos,” comments Doug Nicholson, owner of the Park View
Nicholsons is currently developing its supply partnership with
local beef and sheep producer Gordon Meek, who farms 400 acres
at nearby Eland Hall, Ponteland, taking regular supplies of pedigree
Aberdeen-Angus beef when available.
Gordon originally sourced these renowned beef animals through
suckled calf sales in Oban, Scotland, last autumn, first wintering
them indoors on a forage-based diet, before turning them out to
fatten naturally in grass pastures.
He also supplies Nicholsons Butchers with Angus-cross cattle,
again noted for their beef, along with Texel-cross grass-fed prime
lambs, now in regular supply. “Our mission is to create a
wholesome, natural and unique product,” said Gordon.
Eland Hall has been in the Meek family since the 1800s. Holding
Farm Assured status, it is subject to rigorous annual inspections,
guaranteeing all aspects of animal welfare and environmental care.
All animals are transported direct from the farm to the local abattoir
in Burradon to ensure minimum stress.
Doug Nicholson said: “We are fully committed to supplying
local food to local people. I try to buy as much of the meat we
sell as possible from established local producers, many of whom
are based in Northumberland.
“Not only does this achieve continuity of supply, but is
also ensures we have total hands-on control over the whole supply
process, coupled with fully traceability. In addition, we are supporting
regional farmers, who share our commitment to outstanding quality.
“Our pledge is to put the taste back into food. That is
why we always try to source free range wherever possible, selecting
prime livestock that has been raised under completely natural conditions
to produce the very best eating meat available.
“More and more of our customers are demanding to know exactly
where the meat they eat comes from and we are happy to supply them
with this important information.”
Doug adds: “We believe such gate-to-plate partnerships can
be held up as a shining example of best practice in the industry
Traditional Breed Beef and Pork in Demand
The Stabiliser: the modern functional suckler cow
Rare Breed Meats Direct From Herding Hill Farm