Ow do! Welcome to Anderton’s.

FAMILY BUTCHERS · LONGRIDGE, LANCASHIRE

Quality meat from the Ribble Valley since 1972

Order online for collection from our Q Guild of Butchers shop on Derby Road, Longridge, or local delivery in our own van. We also supply schools, care homes, restaurants and caterers across the North of England from our FSA and SALSA approved cutting plant.

Local delivery in our own refrigerated van. Delivery & collection

Our premium beef and lamb, from assured farms in England, hand-selected and matured by our own butchers.

Shop online

Our meat

Every cut is chosen and prepared by our own butchers. Most of our meat comes from farms in the Ribble Valley, the Trough of Bowland, Lancashire, the Yorkshire Dales, Cumbria and the North East. All our beef is British, and the vast majority of our lamb is too. We also bring in a few traditional imports: New Zealand lamb, Danish bacon, Belgian pork and EU chicken. Everything is ethically reared, farm assured or from BRC-certified (or equivalent) suppliers, and traceable from farm to fork.

OUR PREMIUM BRAND

Ribble Reward beef and lamb

Prime cattle and lamb from assured farms, born, raised and slaughtered in England. Our beef comes from native breeds such as Hereford, Aberdeen Angus, Galloway and South Devon, hand-selected and hung to mature for a minimum of 14 days, and up to 21 days. Ribble Reward lamb is the best of locally farmed lamb.

What is Ribble Reward?Shop Ribble Reward

Anderton’s Select

Expertly selected by our Master Butcher for quality, value and suitability. Moorland Beef, Greenbank Lamb (bred on hill farms across Lancashire, the Yorkshire Dales and Cumbria), Woodfield Pork and Hillcrest Poultry.

Made by us

Our signature Sausage Sensations, in natural or artificial casings; our own home-cured, dry-cured bacon; burgers from our Hand-Pressed Collection; Farmhouse Kitchen cooked meats, from a family tradition of hams roasted in the Aga; and our oven-ready Craft Collection. All to our own recipes.

Special requests

Rare breeds, seasonal game and meat for religious or dietary needs. Just ask.

How to cook it

Our butchers’ tips for getting the best from your meat, from the perfect steak to the Christmas turkey.

CATERING & WHOLESALE

Supplying kitchens and shops across the North of England

From our FSA and SALSA approved cutting plant at Hothersall (UK 4834), our team cuts, packs and delivers in our own refrigerated vans, six days a week. We’re fully conversant with the Soil Association’s Food for Life Served Here standards, used by many school caterers.

Run a shop? Our retail-ready range comes pre-packed and labelled, ready to sell in farm shops, village shops and delis.

Run a kitchen? Pubs, hotels, schools, care homes, stadiums, contract caterers and more: see everyone we supply.

• Pubs and restaurants
• Hotels, weddings and banqueting
• Sports clubs, stadiums, arenas and events
• Schools, nurseries, colleges and universities
• Hospitals and care homes
• Contract caterers
• Business and industry: staff restaurants
• Production kitchens and food manufacturers
• Cafés, coffee shops and delis
• Farm shops, village shops and retailers

Product specifications, nutrition and allergen information are available on request.

A family business

Anderton’s began in 1972, when Brendan and Petrina Anderton made up weekly freezer orders and delivered them around local villages. They went on to buy the butchers shop on Derby Road, Longridge, built on traditional butchery skills, good local produce and first-class service.

Today the family still runs the business, with Austin and Roger leading the catering side from our cutting plant at Hothersall.

“Quality, service and civility”

1. 1970s
   Brendan and Petrina make up freezer orders at Stydd Lee Farmhouse, Ribchester, and deliver them round the villages in two blue minivans.
2. 1972
   Anderton’s begins: they buy the shop on Derby Road, Longridge, and run the freezer orders from there. Petrina spots the carved bull’s head hidden behind the boards.
3. 1980s
   The shop becomes the butcher of choice for many Ribble Valley restaurants, cafés, pubs and schools.
4. 2007
   Our Food Standards Agency approved cutting plant opens at Hothersall (UK 4834), run by Austin and Roger.
5. 2016
   Roger joins the Institute of Meat hall of fame, one of its youngest members. We join the Q Guild of Butchers, and are still proud members today.
6. 2018
   Roger is made a Freeman of the City of London.