Brendan left school at 15 to become an apprentice butcher at Westwells Butchers Shop Ewood, Blackburn.
He 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.
Brendan moved on to work for the Co-Op butchers in Longridge before starting up in business during the deep freeze boom of the late 60’s early 70’s.
Brendan worked from home – Stydd Lee Farm House, Ribchester – cutting and packing weekly ‘deep freeze’ meat orders. Brendan and Petrina delivered the orders in matching blue mini vans to customers in local villages during the evenings and weekends.
Newly married, Brendan and Petrina’s drive led them to buy the butchers shop at 19 Derby Road, Longridge. Brendan and Petrina built the business on traditional butchery skills, quality local produce and first-class service.
Moving forwardDuring the 80’s the retail and catering business steadily grew. Brendan gained a name for quality meat and a reputation for ‘going the extra mile’ and many Ribble Valley businesses, schools and restaurants came to view Brendan Anderton Butchers as their meat supplier.
Born and bred meat menHaving been a butcher since he was 15, Brendan has a lifetime’s worth of knowledge and it was natural for him to pass down expertise to his two sons. Austin and Roger truly are born and bred meat men and Brendan has taught them all he knows.
During the 90’s Austin and Roger enrolled onto Further and Higher Education courses learning about Food Safety, HACCP, legal compliance and manufacturing practice.
Their education in conjunction with work experience in large food manufacturers has been imperative to the continued growth and development of the business.
Ready for growthIn autumn 2007 the catering side of the business moved to a purpose-built Licensed Cutting Premises (UK 4834) where the distribution capabilities and scope of the business have expanded.
Austin and Roger continue to develop the business and Anderton’s Ribble Valley Butchers (ARVB) supply:
The ARVB catering business operates 6 days a week, and our team and fleet of refrigerated vans deliver throughout the North of England.
Roger Anderton became the 17th Institute of Meat Master Butcher, the youngest at the time.
Roger is a Liveryman of the Worshipful Company of Butchers. In November 2018 he became the youngest ever Freeman of the City of London, for his services to butchery.
Since 2018 our Longridge shop has had its own kitchen, so we now make home-cooked meats and pies.
Today the business is still run by the Anderton family, and the rest of the Anderton journey will be seen out as a family.
