R AND J YORKSHIRE’S FINEST
FINEST FARMING PRODUCE R and J Yorkshire’s Finest is a butcher with deep roots to the land and an abundance of farming heritage. Gail Bailey spoke to Ryan Atkinson to find out more about the special relationship they have with Northcote
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ith their own farm in Nidderdale R and J Yorkshire’s Finest was established in 1978 by Ryan Atkinson’s parents who were both from farming backgrounds. They were inspired to supply meat directly to friends, neighbours and local families as they already had a reputable and successful cattle farming business: “It didn’t take long for word to spread and restaurants and country pubs began to place orders, some of those early customers are happily still clients today,” explains Ryan. One important customer of R and J is Northcote: “We have a huge respect for executive chef Lisa Goodwin-Allen and head chef Danny Young,” says Ryan. “They are incredibly talented and they know exactly the specifications they want from our produce – it is a pleasure to work with them.” R and J have been on a journey with Northcote working with them over the last five years, and Ryan cites the knowledge and expertise of Lisa and Danny in helping push their own boundaries to new levels: “We tend to start with an initial conversation with Lisa about a new dish and then we will source the product. We won’t waver on our promise to them and are dedicated to finding exactly what they need to produce the culinary excellence they then deliver to their customers.” Northcote buy an array of products from Ryan and his team, and two key examples are wild Scottish venison and Thirkleby duck: “Lisa won the Great British Menu with the wild Scottish venison. It had never been served the particular way she wanted it, but we understood what she needed and were so glad to be able to help – the dish she created is still on the menu today,” Ryan says. Thirkleby Ducks are specifically reared and very bespoke: “These completely free-range birds
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