CATERING & WHOLESALE

Meat men, not salesmen

Anderton’s is an independent, family-run catering butcher and wholesale meat supplier in Lancashire. We supply fresh meat, poultry and prepared meat products to schools, care homes, hospitals, restaurants, pubs and contract caterers across the North of England, from our FSA-approved cutting plant at Hothersall, near Longridge (UK 4834).

Run a kitchen? Pubs, hotels, schools, hospitals, stadiums, contract caterers and more.Who we supply ↓

Run a shop? We also supply farm shops, village shops and delis with labelled, retail-ready packs.Retail-ready packs →

YOUR CATERING TEAM

You’re not talking to salesmen. You’re talking to meat men.

Austin and Roger Anderton have worked in the family business since their early teens, and both hold formal qualifications in butchery and food science. So you get the hands-on experience and the technical knowledge behind it. They’ll talk you through grade, quality and purpose, so you get the right fit for the job, not just something sold on price.

And because it’s our business, we care how it turns out. We’re not a faceless supplier, or a buyer who has moved across from another trade: we’re in there every day, hands on.

Meat is perishable, and you have to know what you’re doing with it.

Austin AndertonDirector · Catering and wholesale salesYour first call for new accounts, specifications and pricing.BA Food Manufacturing Management · HND Food Development & Production · Graduate Member of the Institute of Meat · CIEH Advanced Certificate in Food Safety · Certificate in Nutrition · NEBOSH Health & Safety01772 780303

Roger AndertonDirector · Lead buyer, Master ButcherChooses our Anderton’s Select range and our suppliers.CMgr CSci MSc RFoodSP FCMI FIFST FRSPH FInstLM · Chartered Manager · Chartered Scientist · Registered Food Safety Principal · MSc Food Safety Management · CMI Level 7 Strategic Management & Leadership · Institute of Meat Accredited Master Butcher · Craft Guild of Chefs Master Craftsman · Liveryman of the Worshipful Company of Butchers01772 780303

Born and bred meat men

Austin and Roger have worked in the trade all their lives, and learned it from their dad, Brendan, who started the business in 1972. When you call, you’ll talk to people who know meat. They’ll help you choose the right product for the right job, at the right price.

Quality, service and civility

Brendan’s business ethic from the early 1970s still guides us. We’re a family business, and we keep a personal approach with every customer.

SECTORS

Who we supply

Every kitchen is different. Tell us what you cook, how many you feed and what you spend, and we’ll recommend the right cut, size and range for the job.

Pubs & restaurantsPortion-controlled steaks cut to your specification, burgers and sausages to your recipe, and roasting joints for the Sunday carvery.

HotelsFrom the breakfast plate to the function room: bacon, sausages and portion-cut meat, delivered when you need it.

Weddings & banquetingConsistent portions for big numbers, carvery joints and centrepiece cuts, planned with you well ahead of the day.

Sports clubs, stadiums, arenas & eventsHigh-volume burgers, sausages and hot food lines for matchdays and event days.

Schools, colleges & universitiesConsistent portions, product specifications, and allergen and nutrition information for every product. Our product pages show which lines meet the School Food Standards rules on meat content.

Hospitals & care homesDependable deliveries, full traceability and allergen information, for kitchens where getting it right matters most.

Contract caterersOne regional supply partner for many sites: specifications, prices and delivery days agreed once and kept to every time.

Production kitchens & food manufacturersDiced, minced and trim to your specification, in the volumes and pack sizes your line needs.

Business & industryStaff restaurants and canteens: good value, consistent meat for everyday menus.

Cafés, coffee shops & delisBacon, sausages, cooked meats and pies for breakfasts, sandwiches and lunches.

Outside caterers & street foodWe supply outside caterers and street food traders with barbecue packs, burgers, kebabs and hog-roast pigs for events and markets.

Farm shops & retailersOur retail-ready range: pre-packed and labelled, ready to sell. Retail-ready packs

Public sectorWe supply councils, colleges and other public bodies, including through tenders and frameworks.

FSA approved cutting plant Approval number UK 4834 · FSA audit rating: Good

Food hygiene rating 5 Our Longridge butcher’s shop, rated by Ribble Valley Borough Council. See the rating

SALSA approved Safe and Local Supplier Approval, at our cutting plant

AIMS member Association of Independent Meat Suppliers

Q Guild butcher’s shop Our traditional butcher’s shop in Longridge is a member of the Q Guild of Butchers, Britain’s Best Butchers

AHDB Beef & Lamb and AHDB Pork Agriculture and Horticulture Development Board, supporting British meat

FSA APPROVED CUTTING PLANT

What our plant is approved to do

Our cutting plant at Hothersall is approved by the Food Standards Agency under approval number UK 4834, for these activities:

Red meat cutting plantBeef, lamb and pork, cut, boned and portioned to your specification

Poultry meat cutting plantChicken, turkey and other poultry, cut and portioned

Wild game cutting plantVenison and other game, cut and prepared

Minced meat establishmentMince made here, to the fat level and pack size you need

Meat preparations establishmentSausages, burgers, kebabs, meatballs and marinated or seasoned meat

Processing plantMeat products such as our cured bacon and gammon

Cold storeChilled and frozen storage on site

SALSA APPROVED

What our SALSA approval covers

The cutting, deboning, dicing, mincing, portioning and packing of fresh, chilled red meat, poultry, game and meat products. The production of meat products and the forming of raw meat preparations (sausages, burgers and kebabs). Products packed into trays, bags or vacuum pouches and distributed either chilled or frozen.

Not covered by our SALSA approval: the purchase and supply of speciality meat products and factored goods. These are traded lines we buy in, some through our shop, and we can share each supplier’s own approvals on request. About SALSA

Due diligence you can rely on

Since 2007 our catering and wholesale business has run from our purpose-built cutting plant at Higher College Barn, Hothersall. It is FSA and SALSA approved, with regular micro testing, swabbing, water sampling, meat content and DNA checks.

Product specifications, nutrition and allergen information are available on request, and everything we supply is fully traceable.

Quality & food safety →

Our catering range: wholesale beef, lamb, pork and poultry

BeefPREMIUMAnderton’s Ribble Reward beefSELECTAnderton’s Select Moorland Beef LambPREMIUMAnderton’s Ribble Reward lambSELECTAnderton’s Select Greenbank Lamb PorkSELECTAnderton’s Select Woodfield Pork PoultrySELECTAnderton’s Select Hillcrest Poultry Bacon & GammonOur own dry cure SausageSausage Sensations signature range BurgersButcher’s Block, or to your recipe Craft CollectionOven-ready, handmade Seasonal game & venisonLocal game in season Cooked meats & piesFarmhouse Kitchen

Our ranges

Ribble Reward: our premium beef and lamb. What is Ribble Reward?

Anderton’s Select: expertly selected by our Master Butcher for quality, value and suitability. Moorland Beef | Greenbank Lamb | Woodfield Pork | Hillcrest Poultry.

Made by us: Sausage Sensations, burgers, our own dry-cured bacon, cooked meats and the oven-ready Craft Collection.

How we work

Order by phone, by email or as a standing order
Every order cut and packed to your specification, and recorded for next time
A named contact who knows your kitchen, your specifications and your delivery days
Cut to standard British specifications from the AHDB Meat Purchasing Guide, or to your own: if you can describe it, we can cut it
Orders checked before they leave us and again on delivery
Our own refrigerated vans, across the North of England, six days a week
Order one day for delivery the next, in most cases
Specifications, nutrition and allergen information on request

OUR SUPPLY CHAIN

How we choose our meat

Beef and lamb in our chiller

Hung, checked and ready for cutting

Suppliers we’ve known for decades

Since 1972 we’ve built up a network of trusted local, regional and international suppliers. Some have supplied us for well over 50 years. They know our business, and they know exactly what we expect.

Relationships that long count for something: they help us secure the right meat at the right price, and in some cases give us preferential terms when supplies are tight, as they have been during disruption to the supply chain.

Every supplier goes through our documented approval process, based on recognised certification such as BRCGS or another GFSI-recognised scheme, and our own audits.

As direct as we can

We buy as directly as possible, from farms and suppliers we know, and through recognised farm assurance schemes. That keeps the story from farm gate to plate short and clear.

Our beef and our retail lamb come from animals reared on farm-assured holdings, and everything we sell is fully traceable. We carry out routine traceability challenges to check it. Need meat for religious requirements? Please contact us: read more.

Expertly selected by our Master Butcher

Anderton’s Select is chosen by Roger Anderton, our lead buyer and an Institute of Meat Master Butcher, working closely with Austin Anderton. Both have a lifetime in the trade. Moorland Beef, Greenbank Lamb, Woodfield Pork and Hillcrest Poultry are each expertly selected by our Master Butcher for quality, value and suitability.

Ribble Reward is our premium beef and lamb, for when only the best will do, chosen by Roger and Austin together. What is Ribble Reward?

The right product for the job

Austin and Roger learned the trade from their dad, Brendan, and built on it with their own training and years in the industry. When you call, you’re talking to people who know meat, not a sales script.

They’ll tell you honestly which cut, grade and size is best for your dish and your budget, even when that’s the cheaper option.

A chef-led range, season by season

Our range follows the seasons and the chefs we work with: game in the autumn and winter, barbecue lines for summer, and Christmas birds and joints for the festive season.

We’re always developing new products with our customers. If it’s not on our list, ask: we can source regional and seasonal meat, rare breeds and meat for religious or dietary needs.

GETTING STARTED

How ordering works

1Talk to usCall 01772 780303 or email. Tell us what you cook, your volumes and your budget.

2Open an accountWe set up your trade account and agree your specifications, prices and delivery days.

3Order your wayBy phone, email or a standing order. Order stock items by 12pm for next-day delivery. For anything more bespoke, give the team a ring.

4Delivered in our own vansChilled, checked and on time, across the North of England, six days a week. Our own refrigerated vans keep the cold chain unbroken, from our chillers to your kitchen.

Our cutting plant is open Monday to Saturday, 5am to 5pm. Minimum order and delivery days vary by area.

WORK WITH US