Local meat helps North East firm to award

Jun 12 2009 by Karen Dent, The Journal

A BUTCHER has scored a first for the North East by winning a top industry award after moving to larger premises and specialising in local produce.

Family business Freeman Catering Butchers, which left South Shields for Team Valley at the end of last year, scooped the UK Catering Butcher of the Year 2009 award in recognition of its service, produce and standards.

The firm, which farms its own cattle and lamb under the Hadrian’s Heritage brand, has taken on six extra staff to bring its workforce to 30 on the back of increased orders since the move.

Managing director Dan Freeman, whose grandfather founded the business in 1953, said: “This is the first time anyone in the North East has won the Catering Butcher of the Year award. Normally, it goes down south. It’s a lot to do with the move to the new premises and to do with us buying local produce from Durham and Northumberland. We’re overjoyed.”

He said that moving to new premises had been instrumental in winning additional customers and the business was planning more recruitment to keep pace with the increasing demand.

“It has been a massive step moving from South Shields to Team Valley. It was a big decision, but we have had a massive influx of new customers since we moved,” he said.

“Having the company based so near to County Durham and Northumberland also means we’re on the doorstep of our suppliers. I honestly believe we produce some of the best livestock in Europe and as well being committed to using local produce we encourage our customers and suppliers to do the same.” Freeman supplies locally produced meat to top northern hotels and restaurants, including the Michelin-starred White Room at Seaham Hall Hotel. It also delivers to caterers in Yorkshire and southern Scotland.

It started using local produce about five years ago and now is concentrating exclusively on regionally reared livestock.

Mr Freeman said: “There is a lot more knowledge about it in the North East.

“Sourcing local produce is slightly more expensive, but people are prepared to pay the piper at the end of the day.”

The firm works with schools and councils to promote the use of local produce through training and support. In 2007, it was invited to Parliament to speak to MPs about persuading councils and schools to use food from their regions.