Wimberry Pies are back!

September 1st, 2013

08d687c0707011e2b44322000a1f92df_6The Wimberry more commonly known as the Bilberry is a small shrub growing on hilly heaths and Moorland. Unlike its close relative the Blueberry, the Wimberry is picked by hand, producing a single and rarely a twin fruit rather than in the clusters that a lot of berries grow in.The fruit is smaller than that of the Blueberry but with a fuller taste, darker in colour, and usually appear near black with a slight shade of purple. While the Blueberry’s fruit pulp is light green, the Wimberry’s is red or purple, heavily staining the fingers and lips of consumers eating the fruit.

The Wimberry is rumoured to have a number of health benefits and has been used since the 16th century to improve vascular disorders, improving circulation to the eyes and lowering blood pressure. The Vitamin A from this incredible fruit has antioxidant and anti-inflammatory properties.  The Vitamin C helps repair blood vessels and tissue cells and boost the body’s immune system.All these amazing properties all from a juicy little hand picked berry. Cased in our homemade, lightly baked, sugar topped pastry our Wimberry Pie is sure to win the taste test.

Earlier in the year with the last Wimberries of the season John visited Parliament for Derbyshire Day, showcasing the fine foods and businesses from across the county PM David Cameron asks ‘what is a Wimberry?’ As John served up hundreds of treats and tasters for the day, PM David Cameron came along inquisitive about the ‘Wimberry’. John explained that the Wimberry is a local name for a Bilberry. these grow on the moor edges in the Peak District in Derbyshire (perfect for the occasion).

It’s a tasty berry that when placed in a tart with a sweet pastry makes a delicious and mouth watering desert.
David replied ‘well they are delicious!’

Mettricks Visit Parliament

June 12th, 2013

Derbyshire Day_193

On Tuesday 16th April, the House of Commons played host to a selection of Derbyshire’s finest food and drink producers at Derbyshire Day.

John headed down early Tuesday morning with a selection of our customer favourites. Award winning pork pies, Old English sausage rolls and Wimberry tarts went down an absolute treat. With some of the most influential people in the country having a taste.

The Prime Minister, David Cameron, was able to join in the celebrations of the day, he took quite the interest in the ‘Wimberry’ asking John what a Wimberry was. George Osbourne followed complimenting our pork pies ‘the pies are delicious & you have a fantastic shop’ . Quite the compliment from those who have wined and dined in the most exclusive of places.

 

Mettricks now open in Stalybridge

April 18th, 2013

stalymapMettricks butchers now have a shop open in Stalybridge, 2 days per week.

The shop is open the following hours:

Friday – 9am – 4:30pm
Saturday – 9am – 3pm

 

 

 

 

 

Mettricks Crowned Champion Butcher – UK & Ireland

March 21st, 2013

Countryside AllianceThe 2012 Countryside Alliance Awards were presented at the Houses of Parliament on 13th March, and Mettrick’s came out as a big winner!

Now in their eighth year, the awards are the Countryside Alliance’s annual celebration of rural produce and skills through our small hard-working businesses.

Selected by a judging panel, the champions for 2012 were decided across five categories with Mettrick’s triumphing in the Butcher category.

The criteria for selected butchers included whether animal welfare was a priority, keeping traditional butchery skills alive and if they go the extra mile to support the local farming community. And if you know Mettrick’s, you’ll know we adhere to all these principles and more.

John Mettrick is awarded the title “Master Butcher”

March 7th, 2013

JM_Master_ButcherLast Week, John Mettrick met HRH Princess Anne to receive the Title “Master Butcher” under the Meat Training Council’s accreditation scheme.

John is the first Master Butcher In the North West, and only the 10th to be given the title in the UK.

In awarding John the title, he was praised for his understanding and management of the supply chain.

Given the recent stories in the news about the inadequacies of the supply chains supplying meat to some of the UK’s largest Supermarkets, it is comforting to know that this close management of the supply chain means that when you buy meat from John, you can be sure that:

  • Every Stage of the supply chain (usually only 2 or 3) will be selected and checked by Master Butcher, John Mettrick
  • All Beef, Lamb, Pork, Chicken & Turkey sold by JW Mettrick & Son are sourced direct from Local UK Farms
  • All meat products are processed in local facilities owned and managed by JW Mettricks
  • All products are guaranteed personaly by John Mettrick

In other words, you can purchase meat from JW Mettricks (either in the shops or on-line) with 100% confidence. You have John’s word for it!

“In these difficult times for the meat industry, I am delighted that the difference between local butchers & supermarkets is being recognised” Explained John.

John was presented with the award at the Institute of Meat’s Butchers Hall in the City of London by H.R.H. Princess Royal.

You can now pay with Paypal

January 10th, 2013

paypalWe have now added Paypal to our payment options.

To use Paypal, simply opt to pay be credit card as usual, and you will now have the option to use Paypal once you go through to payment pages.

As with all our payment options, they are handled via secure “banking grade” payment systems, so you can be sure that your card details are safe whenever you make a payment on the Mettricks website.

 

Mettrick’s Get the Stamp of Approval

January 10th, 2013

The Food Inspectors

mattalwright

 

In another great endorsement of our working practices, Mettrick’s
abattoir was recently paid a visit by BBC’s Matt Allwright for a new
series of the television show the ‘Food Inspectors’.

Matt was observing the rigorous meat inspection process in
abattoirs and highlighting best practice and the necessity for good
inspection of animals and meat.

“We were only too happy to help and delighted our abattoir was
chosen as an example of the correct inspection procedures” explained
John Mettrick.

The Food inspectors series stared last night on BBC, with Mettricks featuring in the First episode.

 

You can view the episode on BBC iplayer:

Click to view on BBC iplayer

Our On-Going Commitment

GBA_2011_Finalist2For years, Mettrick’s has strived for the very best in meat practice
so that when it comes to the meat provided by us, you know exactly
where it is coming from and the guaranteed quality we offer. Only
the highest animal welfare will do – furthermore with all our meat
being sourced from local farms rather than via wholesalers, we can
guarantee that both animal welfare and the quality of our meat is second to none.

A great benchmark of this is the RSPCA Good Business Awards (GBA),
which shows which companies are committed to high standards of
animal welfare. The GBA recognises food businesses who endorse and
embrace this ethical way. Since it is unusual for butchers to get
such recognition, Mettrick’s were very proud to be finalists in the
2011 awards.

You can find information on our animal welfare policy here.

John Helps Jamie Oliver and Jimmy Doherty Take On The German Sausage

December 17th, 2012

John filming on Jimmy's Farm John recently filmed with Jamie and Jimmy while they have been meeting with some of the countrys top sausage makers in the Food Fight Club for Channel 4 at Jimmys farm.

John was representing the North West with the Victorian Sausage and the award winning Manchester Sausage:

Jamie Oliver and Jimmy Doherty have been best mates since they were in short trousers. Now they’re all grown up, they’re opening a little pop upcaff at the end of Southend Pier to serve up and big up the best of British grub.

In last weeks programme, Jimmy and Jamie check if our sausages measure up to the Germans’, Hollywood A-lister Gwyneth Paltrow pops in to the caff to cook pasta with the boys and face a new Food Fight challenge involving marshmallows. And Jimmy takes on a stomach-turning food tasting in the name of science.

The sausage is a national institution in Germany, with over 1,500 varieties and the average German eats around 43,000 sausages in a lifetime – but they don’t think much of British bangers.

Jamie and Jimmy are going up against an respected German sausage maker to persuade the Prince of Bavaria to change his mind and put their bangers on his restaurant menu.

John Mettrick & Jamie Oliver during Filming for Jimmy's FarmThere’s not much the Germans don’t know about sausages. And for some inside tips they enlist Florian Frey, a German so obsessed with his country’s sausages he set up the Herman Ze German shop in London to sell them.

According to Florian, Germans don’t like sage or bread in their sausages and they don’t like coarse mince. Which is going to be a challenge as that rules out most British bangers…

Jimmy thinks our secret weapons are the British rare breed pigs, such as Tamworth, Saddleback, Gloucestershire Old Spot and Large Black.So the boys organise a piggy catwalk to choose which pig breed to make their sausages from, helped by expert Vaughan Byrne.

Then they need to decide which type of traditional British bangers to cook, so they recruit some of the country’s top sausage makers  including John Mettrick to taste their wares.

 

Mettrick’s Headlines at British Sausage Week 2012

November 8th, 2012

Mettrick’s was announced as the North West winner of British Sausage Week’s national banger competition with its Manchester Sausage. We received the coveted British Banger Award from this year’s King of Sizzle and legendary stand-up star Al Murray ‘The Pub Landlord’ after a fierce cook off event in Manchester.

Butchers from all over the country entered this year’s competition, submitting their tastiest and most innovative sausages across two categories: Stand Up for British Bangers and Iconic Sausages. The Manchester Sausage was shortlisted from hundreds of entries in the Stand Up for British Bangers category and went on to beat seven other regional butchers in the North West regional heat to receive their much deserved British Banger Award, place in the British Sausage Week Hall of Fame and a donation for their local charity.

Al Murray ‘The Pub Landlord’ has been leading the charge to find the British bangers worth standing up for and has been putting porkers through their paces around the country since the start of British Sausage Week on 5th November.

Commenting on our winning sausage, Al Murray said, “The standard of entries in the North West was high, but the Manchester Sausage was absolutely delicious – it does what a sausage is meant to do!”

John Mettrick  said, “We didn’t think we would win as there were some very good sausages in the final, but it’s absolutely fantastic to be awarded the gold British Banger Award. We welcome the whole of Manchester to come and taste our prize-winning Manchester Sausage, which reflects the heritage of the city!”

The Manchester sausage is a very traditional pork with nutmeg and mace.  It was first mentioned in an 18th Century Recipe book and believed to have originated as a result of the early Nutmeg trade into Manchester.

 

Man Takes on Sausage in Aid of Charity

October 23rd, 2012

 

The charity Reuben’s Retreat is working to provide a facility in the North West that can offer self-catering accommodation with recreational activities for families who are impacted by their children having life threatening or life limiting illnesses. The charity will also support those who have lost a child due to illness by providing counselling & support to the family.

Reuben’s Retreat was set-up by the family of Reuben Graham, a 23 month old boy who died of an ATRT (Atypical teratoid rhabdoid tumor), a very rare and aggressive form of cancerous tumour.

Only 4 to 5 children will be diagnosed with this tumour in the UK per year and there are very few symptoms.

In order to support the Reuben’s Retreat charity, Mettrick’s will be selling a new cheesy beans children’s sausage, with 50% of sales being donated to the charity. So please buy the sausage,  and by doing so, you are supporting a great charity. You can buy the sausage online here.

Alternatively, if you wish to simply donate to this great charity, you can do so in either of our shops, or donate online here.

Also in support of the charity, the Wheatsheaf in Old Glossop will hosting a ‘Man v. Sausage’ competition on Thursday 8th November at 7.30pm. At the event local butchers will be challenged to eat as many sausages as they can in a two-hour period.

You can sponsor your favourite butcher by dropping into either of our shops or online here.