4 minute read
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
With 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 have incredibly tender and flavoursome meat and skin that crisps perfectly,” Ryan says. “We use a Himalayan salt process and go through an intense number of steps to grade and calibrate them for their size and quality. One of our salt chambers is especially suited to duck, and we keep a daily check on the product and then use an intricate butchering technique to ensure it is exactly what Lisa and Danny require.”
A recent product of R and J Yorkshire’s Finest, and one that they are especially proud of, is their own Yorkshire Himalayan salted beef: “The beef is salt aged for five to six weeks ensuring it has an unbeatable taste and tenderness,” Ryan explains.
“We are completely free range in the vast majority of meat we rear or source,” explains Ryan. “We don’t do any intensive farming or feeding, and our grass fed, open pasture, free range and wild reared ethos goes hand in hand with Northcote’s own philosophy.”
Like others in the food and hospitality sector, R and J had to diversify and think rapidly how to survive through Covid: “Lisa was one of our first customers to support us and she did a brilliant video for us helping to promote our ‘At Home’ products,” Ryan says.
“We had stock to move as the pandemic hit and quickly set up an online business, which has thankfully continued and continues to grow. Lisa supporting us with her video testimonial helped keep our business afloat, and we are incredibly grateful to her.”
R and J’s ‘At Home’ business is going from strength to strength and as they operate a nose to tail butchering service (whereby they ensure none of the carcass goes to waste), there is an incredible range of cuts and product lines available to professional chefs, and now some of these are available for the chef at home too: “Hospitality is close to our hearts and we continue to grow due to our unwavering commitment to quality and customer service – but we are proud that R and J Yorkshire’s Finest is now able to supply the home market too,” Ryan says.
R and J Yorkshire’s Finest
Wateredge, Longswales Lane, Kirkby Malzeard HG4 3RJ
01765 658611
randjyorkshiresfinest.co.uk
