Cut by Farmison, which is based at the firm’s headquarters on Bondgate Green, is now open every day of the week except Sundays from 9am to 6pm.
It previously opened on fewer days until 4pm.
The relaunch marked the latest phase in the company’s recovery since it was rescued from administration in April by a consortium led by ex-Asda chief executive Andy Clarke and Chilli Marketing owner Gareth Whittle.
Farmison also announced today it had reached an agreement to supply Harrods in London.
It has also entered the fish market through a partnership with online seafood business Fish for Thought.
It hopes the move to extend the opening hours of its Ripon shop will attract more shoppers from the city and nearby places such as Harrogate who are attracted to the company’s free range, grass-fed approach to butchery.
Farmison also plans to open more shops nationally to diversify from its online model, which currently accounts for 92% of its business.
Chief executive Andy Adcock said:
“We have this fabulous factory in Ripon, which is at the front end of a huge craft butchery operation.
“We’ve not been maximising the retail capability and the potential of this shop for local people.
“The quality of the product here is not the same as what you will get anywhere else.”
Paul Minett, who has joined Farmison as a retail consultant, was in the store today for free tastings and to provide cooking advice.
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