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December 2008 John Mettrick joined Geoff Capes and Henry Cooper for a Christmas edition of Ready, Steady, Cook! John Mettrick prepared and processed the goat cutlets which featured on the show. The goat was provided by Tim and Marnie Dobson.
December 2008 Each year on 25th December millions of people sit down to tuck into their Christmas turkey, but how many people consider where the turkey came from? Many of these will come from huge factory farms working intensely for this time of year, in contrast to turkey supplied by Mettrick's. Mettrick's turkeys are sourced from local farms that use non-intensive methods to barn-rear the birds and process them on the farm. These are small farms that focus on welfare as a top priority and that produce excellent tasting poultry. Our short food-chain ensures that we have maximum control of quality and flavour - we know where each and every piece of turkey comes from! Whats more, keeping the supply chain short also means our prices stay very competitive. Because of his passion for top quality meat John was asked to feature as the butcher in 'Kill It, Cook It, Eat It' which examines our attitude to Christmas meat. Also where it comes from, how it is raised, how it gets to your plate and the history around our eating choices.
July 2008 John Mettrick's food views were sought once again on national television, with an appearance in July 2008 on UKTV's Market Kitchen. They invited John as a previous winner of the Best Local Retailer Award in BBC's Radio 4 Food and Farming Awards, to talk about the effects that winning the award had on business. Mathew Tebbut, the resident chef, cooked some Glossop Goat from one of our newest farm suppliers. Market Kitchen celebrates the very best of seasonal recipes from Britain's best restaurant chefs catch it weeknights, 7pm with second helpings at lunchtime, 12.30pm (Sky and Virgin).  Clockwise from top left: Mathew Tebbbut, John Mettrick, Tom Parker-Bowles and Sheila Dillon, relaxing after filming Market Kitchen
January 2008John Mettrick and Julia Bradbury (Watchdog co-presenter) discuss the merits of eating young animals in BBC3's latest series of Kill it, Cook it, Eat it. Although Mettrick’s do not process such young animals, John agreed to take part in the goat and suckling pig programmes as the butcher and in the audience for the milk-fed lamb debate (if you saw it you will gather he does not agree with the latter). John took part to provide linkage between the two series.
December 2007John Mettrick and Adam Gray with Ainsley, James Tanner and Lesley Waters at the Good Food show live at the NEC. An audience of 2000 plus watched as Adam went 2-0 up with his stir fried skirt over John’s canon of High Peak Herdwick lamb. They had a great time with the Ready Steady Cook team who are a pleasure to be with.
August 2007John Mettrick appeared on the Antony Cotton show demonstrating sausage making. Antony and two contestants from the audience tried to make sausage with hilarious results. Antony asked John if he could make an Antony Cotton sausage, a Pork and Black Pudding sausage was suggested as Antony hails from Bury - home of the Black Pudding.
April 2007John Mettrick joined Antony Worrall Thompson, Brian Turner, Jean-Christophe Novelli and Merrilees Parker on ITV’s Saturday Cooks to taste test supermarket sausages. All agreed that the supermarket sausage that were tasted were a little disappointing and that butchers still have the edge in producing the best sausage. Mettricks donated John’s appearance fee to the fund for people made homeless in the Glossop mill fire.
February 2007John and Steven Mettrick were asked to feature on BBC3s ‘Kill it, Cook it, Eat it’, a three-part look at the link between field and fork. Find out more on the BBC 'Kill it, Cook it, Eat it' website. Steven and John’s expertise results in the highest possible humane care and quality meat. Other participants were Rachel Green, chef, and Richard Johnson, presenter, as well as an invited audience who witnessed all parts of the process from a TV studio the BBC built on the side of Mettrick’s own abattoir
November 2006J W Mettrick and Son were chosen to showcase High Peak Lamb and High Peak Beef on Ready, Steady, Cook!, as part of British Food Week.
The League of GentlemenFans of the BBC2 cult series The League of Gentlemen often appear outside our Hadfield shop because it was the location for scenes with Royston Vasey’s very own butcher Hilary Briss.
Here we show some exclusive images taken during filming at our shop for The League of Gentlemen feature film.
One fan website describes the Hilary Briss character as follows:-
”The owner of Royston Vasey’s butcher shop (H. Briss and Son), serves up his mysterious “special stuff” to select clientele only. Upon tasting it, his customers are hooked. His male-only clientele include important people in the town (the police, the magistrate, councillors, etc). In Series Two the town is hit by a mysterious plague of usually-fatal nosebleeds, and it is eventually discovered that Eunice, has been taking the special stuff and cutting it with her own paste, then selling the burgers from her stand. A sad but determined Hilary leaves his wife (who turns out to be a cow) and flees the country, setting up shop in Jamaica”.
Of course, our own butchers, shops and product are all special, but not in the way Briss’s customers expect! We’re very pleased to welcome the fans when they come!
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