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Best Fresh Meat in the North West 20th March 2008 On the 13th March, at a glittering awards evening at the Dunkenhalgh Hotel in Blackburn, Mettricks scooped the award for the Best Fresh Meat in the North West with their Glossop Goat Cutlets, beating off competition from more conventional meats including beef, pork and poultry. A surprised, but delighted, John Mettrick said that he hoped the award would provide a springboard for increased sales of goat. Goat meat is low in cholesterol, high in iron and has less fat than chicken - ticking many boxes for todays health-conscious consumers. Why not try Curried Goat or Goat Stew for a change? Mettricks sell cut-up meat and on-the-bone meat for curries and stews. Goat for grilling and roasting is also available, with slow and low being the key to good cooking.  
National Butchers Week10th -16th March 2008 The first National Butchers Week takes place from March 10th to March 16th. With current controversies about food production methods and provenance there are few people better placed to give the public sound and honest information about meat than their local butcher. Award winning butchers J W Mettrick & Son from Glossop in Derbyshire are supporting butchers week with the following events. Monday 10th March Year 5 and 6 pupils from St James Primary School in Glossop will be at Mettricks High Street shop from 1 pm-3.30pm. They will see a butchery demonstration, make some sausages, have a go at cooking some quick meat dishes (with the help of James the chef) and get the opportunity to taste some more unusual meats such as venison, goat, guinea fowl and pheasant. Tuesday 11th March This is Farm to Fork Day 10am-4pm(approx). Visiting a local hill farm to see High Peak Lamb and Beef and meeting one of our main farmer suppliers. Then lunch followed by a visit to our abattoir and butchery. The day will finish with tasting some local meat in dishes prepared by our own in house chef James. We have varied guests including a 90 yr old lady who remembers animals slaughtered on the farm with her mother holding a bucket to catch the blood, MD of Restaurant and Bar Exhibition Manchester, a Sheffield restaurateur and some of our valued retail customers. Wednesday 12th March Education day. Students from Glossopdale Community College will be at Mettricks High Street shop from 1pm-3.30pm. (Shown in the photo Teacher Jane Sutcliffe with Glossopdale students in National Butchers Week Aprons). The afternoon will include a butchery demo, meat tasting and a talk from Meat Ipswich (a training organisation for butchery) about how to become a butcher some of our present apprentices will be on hand to talk about their experiences and answer questions. Thursday 13th – Saturday 15th. In store offers including the launch of our loyalty card and buy a 1lb of sausage get 1lb Turkey sausage free (offer is subject to supply). If you would like to attend any of the above or would like more info please contact John Mettrick on 01457-852239 or email john@mettricksbutchers.com. 
North West Fine Food Awards14th February 2008 Mettricks won the 'lamb and goat' section of the NWFF awards with their Glossop Goat Cutlets. The goat used was 3/4 Boer and 1/4 Dairy, 11 months old and sourced from Tim and Marnie Dobson who featured on BBC3's 'Kill it, Cook it, Eat it' with John Mettrick, in January. The judges, who included supermarket buyers, respected chefs and food journalists, described the goat as having "a very nice texture and delicate flavour". Mettricks entered the competition with Steak and Ale casserole (Ale kindly supplied by Glossop's very own Howard Town Brewery), Free range Smoked Back Bacon and Glossop Goat Cutlets. They were delighted to be informed that the goat had won as last year Mettricks won the same section with High Peak Herdwick lamb. 
Kill it, Cook it, Eat it - Series 27th January 2008 John 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 the programmes were not based at Mettricks own abattoir (as they do not process 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. 
Good Food Show Live31st December 2007 John 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 fryed skirt over Johns canon of High Peak Herdwick. You could say John got creamed if you were there you will know what that means. They had a great time with the Ready Steady Cook team who are a pleasure to be with. 
Derbyshire Food and Drink Awards 200725th October 2007 Mettricks won the award for Derbyshire local food hero. Celebrity Chef Brian Turner chose Mettricks because of the quality of the local meat they sell. John Mettrick and Tania Mettrick are seen here accepting the award on behalf of Mettricks staff from Brian Turner and Stephanie Walsh. 
Mayor opens refurbished shop11th October 2007 Our recently refurbished Hadfield Shop was opened by the Mayor of the High Peak Councillor Jean Wharmby. Seen here cutting the ribbon with a steak knife. 
Kilimanjaro Trek10th September 2007 The trek was in aid of Scope - "Driving the change to make our society the first where disabled people achieve equality". The trek left Heathrow on June 2nd arrived back on 11th. We flew to Nairobi then travelled by coach over the border into Tanzania. We started our ascent on the 4th and hit the peak on the 8th. There were 28 of us in the group, 14 made it to Uhuru peak 5895m, 23 to Gilman's point 5681m. We each had to raise £3000 to take part, myself and Tom raised £10000 and the group as a whole raised in excess of £110,000. Thanks once again to Mettricks Butchers who very kindly sponsored us. 
Antony Cotton Show August 20th 2007 John Mettrick appeared on the Antony Cotton show demonstrating sausage making. Antony plus 2 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 appropriate as Antony hails from Bury home of the Black Pudding. Now available "THE ANTONY COTTON SAUSAGE". 
Steve Davis tucks into Mettricks Pork PieJune 1st 2007 Steve Davis tucks into his 2nd Mettricks Pork Pie at a Snooker Evening at Glossop Business and Social Club. The Girls in the Bakery put on a great buffet for Club members who had a most enjoyable evening despite Steve's Pork Pie jokes after he missed a shot. 
Unusual way of cooking lambMay 4th 2007 Some Sheffield lads took a whole High Peak Lamb and instead of “Cooking on Gas” they “Cooked on Steel”. They heated the scrap steel in a pit then the lamb was stuffed with herbs including Rosemary & Garlic then wrapped in a muslin cloth before being buried for 10 hrs Ray Meers style . The lads described it as very successful and delicious! Thanks Paul. 
Winners in Business Awards Derbyshire 2007March 27th 2007 J W Mettrick & Son Ltd won 2 awards in the Business Awards Derbyshire 2007. The Business commitment to the Community award and the Entrepreneur of the Year Award. John Mettrick received the Entrepreneur of the Year Award from Stephen Smith (Chief Executive of Business Link) and Clive Anderson. John said “ Having plied our trade in our home county for over 100 yrs it is particularly pleasing to be an award winner in Derbyshire”. 
John appears on Saturday Cooks21st April 2007 On Saturday John 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 have decided that they will donate John’s appearance fee to the fund for the people made homeless in the Glossop mill fire along with a signed copy of Antony Worrall Thompson’s new BBQ cookbook which can be used as a raffle prize to generate further funds. 
North West Awards18th April 2007 Mettricks picked up a gold award with a score of 98/100 for their pork sausage at the North West Awards for excellence in British Meat Products. 
BBC3s Kill it, Cook it, Eat it27th February 2007 John and Steven Mettrick feature on BBC3s Kill it, Cook it, Eat it., a three-part look at the link between field and fork. The programmes start on Monday March 5th (find out more here http://www.bbc.co.uk/bbcthree/programmes/kill_it/) and show how Steven and Johns expertise results in the highest possible humane care and quality meat. Other participants are Rachel Green, chef, and Richard Johnson, presenter, as well as an invited audience who witness all parts of the process from a TV studio the BBC built on the side of Mettricks own abbatoir. 
Ready, Steady, Cook!30th November 2006 J 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 show will be screened on 30th November 2006 so make a date in your diary to set the video! Celebrity chefs Brian Turner and James Tanner worked with shop managers John Mettrick and Adam Gray - but it is a secret whether red tomatoes or green peppers won the audience vote! Christmas Tasting Evening 15th November 2006 Philip, Mettrick,s new Kenyan chef will be cooking grouse, goose, partridge, wild duck, venison, wild boar and turkeys including bronze and free range. There will be other Christmas favourites to "try before you buy" including pies, preserves and Orkney smoked salmon. Entry is by ticket, available from the Glossop and Hadfield shops. 2006 Celebrity Christmas Charity Draw Mettricks butchers are running a 2006 Celebrity Christmas Charity Draw to honour the memory of a former colleague. Prizes featured in the draw include a "Ready Steady Cook" Christmas hamper, a signed "Jimmy's Farm" book and apron and a book signed by Clarissa Dickson Wright. The chosen charities are the Motor Neurone Disease Trust and Pendlebury Childrens Hospital. John Mettrick's son and stepdaughter have both benefited from treatment at Pendlebury and Roger Lang recently died from Motor Neurone disease; a noted food technologist, Roger had helped Mettricks develop several recipes including their award winning dry-cured bacon. Customers can buy raffle tickets for £1 each from the Glossop High Street shop and the draw will take place Christmas week. 
National Sausage Week Celebration30th October to 5th November Following on from our successful visit to Jimmy's Farm for their sausage festival, Mettricks are holding a sausage tasting 12-2pm on 3rd November for customers to try varieties such as pork with whisky and orange, wild boar and chive, turkey and venison - to name but a few! There is also a competition from 1st-4th November, to guess the weight of a ring of South African boerwurst sausage. The prize is a signed copy of Clarissa Dickson Wrights book "The Game Cookbook". Proceeds in aid of Cystic Fibrosis. |
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