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i


6 Clitheroe Advertiser at 1 imes, July 3rd, 1997


LOCAL butcher Roy Porter prides himself on providing top quality meats, so much so that customers travel from as far as Liverpool to


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sample his wares. Mr Porter who, with his wife Daphne, runs Fred Burgess High Class Butchers in Chatburn, is renowned far and wide, especially for his top-quality Scotch beef. Despite the BSE scare Mr Porter’s beef has a big reputation.


For the last eight years he has been buying Aberdeen Angus beef from Scotch Premier, an 8,000 member producer group based over 300 miles away in Aberdeenshire. The broad customer base, from the local housewife to the


two ladies who travel from Liverpool each week, has made Fred Burgess's a household name not just in the Ribble


Valley. According to Mr Porter, people firmly believe that Scottish


beef is safer than its English equivalent, and there has also been an increase in demand for it. Mr Porter puts his success down to providing people with


what they want. He said: “People know our meat is quality and that we do things traditionally.We are happy to prepare meats to the customer’s requirements.” He believes the reputation that the firm has built and the


fact that traceability of his beef is something he has been able to offer his customers for many years has made Fred


Burgess’s so popular. He said: “All sides of beef are labelled with the farm of


origin, weight and slaughter date. With one phone call I can provide customers with as much information as they want.” As well as providing high quality beef Mr Porter also sells a wide variety of other traditional meats, which he buys


locally. Lambs are bought from farms inBolton-by-Bowland and Downham, and pork is delivered from llkley.


. A recent addition to Fred Burgess’s wide range has been a ^selection of home-made pies and speciality breads, which are •-prepared daily. Mr Porter said: “We decided to make our ■ own pies after customers kept asking us why we did not do


so.They sell very well.” A former pupil of Clitheroe Royal Grammar School, Mr


Porter began work at Fred Burgess’s as a Saturday boy 37 years ago, and became a full-timemember of staff in 1963. He decided to buy the shop for himself 12 years ago. His reasons for this were simple — “I like the variety of the


job as no two days are the same. I meet so many people every day, and many of them have become friends as well as customers," he said.


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Fred Burgess Butchers has recently started to stock organic beef and lamb - and is the only butcher in the area to do so.


Mr Porter said:“We don’t have *


stock it regularly.Younger Peof 2 “ £ " e n0 artificial organic meat is safer than other me whjch ^ cattle fertilizers have been used on the land


Im p o r te r has no plans to add a permanent range meats, although he has tried selling the occasiona producL .


Hefaughed: “We had a little dabble in exotic meats, but we, decided to stick to a m o r e


standard range. Fred Burgess also sell more than I guarantee to have at least njne or 10 of th . Part of Mr Porter’s reputation at Fred Burgess s is the time


he takes to advise customers on the best ways to W r and cook meats. He said: “We give peopie what they want and help them to choose meats they II enjoy - it is th a t .


simple.” , d ‘


Congratulations Roy, and don’t forget


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‘Peaceful pigs make perfect pork’ From James Law 01706 874660


f ln p h M g s i ?


_________


Congratulations to Roy and his team


From Dewlay


All the best for the future


. From the team at


Southport Provisions Telephone: 01942 270700


Scotch Premier Meat


Limited Suppliers to


Burgess Butchers Chatburn


■i


: :: ■.'•S


3 ,1 ,;sg! .


| of Scotch Beef, Lamb and Pork


Tel; 01467 620631 Congratulations


Roy and Daphne on ten years in the business


A / / t h e b e s t From the team at


‘Lawsons’ 0 1 2 0 0


M 44 i 260 Congratulations to all at F red Burgess, Ch atbu rn , on


celebrating 10 years in business Here's to the next 10 years


iFrom B. Entwistle Bacon Limited 1


of Rochdale | IAlso purveyors of Canned Meats and Cheese) 1 01706 357422


B e s t w7sAies From all at


B .TO D D Telephone


0 1 5 3 9 7 2 1 9 0 4


Congratulations from


JM I


Brook Mill, Station Road,Wrca Green, Preston


Telephone: 01772 685856


Suppliers and blenders of seasonings and mixes for the meat and baker/ trades


(Pendrill


\Merchants of Cheeses and Fine Foods Telephone: 01244 851600


iWould like to congratulate all at F r e d B u rg e s s - 1 0 years


0 e l: 0 / 3 0 0 4 4 / ^ 3


Well done Roy on achieving I O years ■ All the very best from


Interbake Limited


A - Z of all what’s best in bakery and catering equipment!


Telephone: 01706 825596 Mobile: 0860 633081


Fax No: 01706 826686 —


yPenblesrtbe j j ^ j f o o b S


Telephone: 01282 616826


Wishes continued success to all at


Fred Burgess G.L. CALVERT


(BUTCHERS SUNDRIES)


KNIVhS • SLbONINGS • PRO ] hCIIVI: WEAR • PACKAGING • STAINLESS .VI EEL EQUIPMENT


Would, like to


congratulate all at FRED BURGESS


PHOENIX WORKS, WTLLOWLANE, ACCRINGTON, LANCS, BI15 0RT Til: 01254 235184 Fax: 01254 235184


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•'flair Hi 7


Come and meet your * friendly butcher at:


FRED BURGESS Cf C/S/Hc/ryes d io a c l,


fU'S


Own dry-cured bacon


Farm fed pork


Uiiyuclif' <$*actical> & r €a c t ic a //i j' c


lln iq ti&


(Organically produced beef and lamb i


Free range pork and poultry


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