It was one of the most remarkable local business stories of the year.

Farmison & Co, which employed about 100 people in Ripon, went into administration on April 6, sparking a desperate battle for survival.

The loss of the firm, whose ‘eat better meat’ ethos had attracted clients including Harrods and Fortnum & Mason, would have been a major blow not only for those losing their jobs but also for Ripon as a whole.

But after two weeks of fraught negotiations, a consortium led by former Asda chief executive Andy Clarke and Chilli Marketing founder Gareth Whittle struck a deal with the administrator to bring Farmison back to life.

In a year that has seen the collapse of other prominent local businesses with the loss of hundreds of jobs, including Flaxby housebuilder Ilke Homes and Harrogate telemarketing firm Amvoc, Farmison survived.

Farmison’s Ripon headquarters.

But what has happened since to ensure it wasn’t a short-term stay of execution?

One of the consortium’s first acts was to hire Weeton-based Andy Adcock as chief executive.

Mr Adcock’s 30-year retail career includes stints at Sainsbury’s, Marks & Spencer and — alongside Mr Clarke — at Asda.

Farmison, he says, operated a sound business model but was operating beyond its means and the first priority was to bring down costs.

It now employs 60 staff, many of them rehires from its former life, which is just over half of its previous allocation. But after nine months, the focus is beginning to change from consolidation to growth.

Mr Adcock says:

“We have had to get leaner. We are now operating at the level we need and it’s all about growth.

“I wouldn’t have joined if I didn’t think the business had huge potential. It’s about tapping into that potential. The idea was always good but managing the cost base had become challenging.

“We are now doing it in a sensible manner and investing in growth rather than putting ourselves in a position where we put ourselves under pressure.”

Andy Adcock with some of the Farmison cuts.

Traditionally known as an online butchers, 92% of Farmison products are sold directly to customers online.

It relaunched its Cut by Farmison butchers shop at its Ripon headquarters on Bondgate Green this month and also announced plans to open more shops in a bit to diversify.

Mr Adcock says:

“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.

“We also want to develop other channels to develop the offline business by supplying premium retailers like Harrods and Michelin-star chefs.”

Grantley Hall near Ripon is among the local hotels buying its premium meat.

Farmison has also announced a new deal with Harrods, an expansion of its home delivery service and an entry into the fish market through a partnership with online seafood business Fish for Thought.

Mr Adcock says the ambition is to increase annual turnover to £20 million.

This month’s relaunch of Cut by Farmison.

His friendly and informal style seems well suited to the business. When we arrived at Bondgate Green he was wearing a Christmas jumper and talked enthusiastically about mucking in over the festive period by packing boxes.

After three decades at national retailers, how is he finding the transition to a smaller company?

He says:

“It’s very different to a big corporate environment but that comes with a level of complexity and slowness of decision-making that we don’t need with a business like this.”

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• Ripon firm Farmison to trade again after buyout completed
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But retail and meat run through his career like streaky bacon and he talks enthusiastically about Farmison’s approach, which involves selling British dry aged, free range meat reared from heritage breeds by artisan farmers in northern England. In his opinion, Galloway cattle, produce the best quality beef.

People don’t go to Farmisons for cheap meat. The company appeals to customers who are prepared to pay for premium cuts and are supportive of the company’s mission. He talks about exporting to expats in Singapore and Hong Kong who want quality heritage British breeds.

Mr Adcock says:

“I love meat, I love retail and Farmisons is such a nice business with so many people wanting to make it a success.”

He’s far from alone in his love of meat. Farmisons’ job is about getting enough of them to buy into its model.

But after its Easter resurrection, plenty of people in Ripon and beyond will be tucking into Farmisons meat over the festive period. And that’s a local miracle worth celebrating this Christmas.