Premium meat retailer Farmison & Co relaunched its butchers shop in Ripon today.

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.

Meat being prepared at Cut by Farmison.

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.

Andy Adcock outside the Ripon shop today.

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.

Read more:

• Hot Seat: Bringing Ripon firm Farmison back to life
• Ripon firm Farmison to trade again after buyout completed

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.  

One of my favourite things to eat is a rib eye steak which has to be tasty, juicy and tender; topped with a sauce like chimichurri or flavoured butter.

Growing up in Nigeria, meat was broiled with spices and seasoning before frying and adding to a pepper and tomato based sauce, boiled in a soup, slow cooked to make stews, roasted or grilled over open fire.

Our cooking methods meant that I grew up with meat cooked well done.

Decades ago on a work trip to London, I ordered a well done steak; I was warned that it would be tough to eat and it was. It was my first appreciation of how different cuts of meat react to heat and different cooking methods.

I started to ask for my steak as medium well and slowly began to work my way to medium. I love cooking steak but I’m always tempted to leave it slightly longer than it needs to be.

It’s no surprise that learning how to cook a perfect steak remained high on my wish list next to making great sauces. A few years ago, I watched a steak cooking masterclass by Heston Blumenthal on the Australian MasterChef competition.

He suggested using a heavy-bottomed frying pan over a high heat, with a thin layer of oil that is heated until the oil is smoking hot. Cooking the steak involved seasoning it with a little salt before placing in the hot pan for 15–20 seconds. The steak is turned over and cooked for 15 – 20 seconds and this process is repeated for 2 – 3 minutes before it is removed and rested over a wire rack.

Letting the pan heat up between each turn results in a good caramelisation and juicy steak.

During the Yorkshire Dales Food and Drinks Festival, I signed up for the Tomahawk cooking class (main image) as I was eager to pick some pointers for steak cooking.

Yemi’s tips on cooking steak:

1. Choose the right cut: opt for well-marbled cuts like ribeye or filet mignon for the best flavour and tenderness
2. Let it come to room temperature: take the steak out of the fridge and let it sit at room temperature for about 30 minutes before cooking to ensure even cooking. If you’re short on time, leave steak in original water tight packaging and place in slightly warm water to quickly bring the temperature up.
3. Season generously: remove excess moisture and generously season the steak with salt and pepper or your favourite dry rub to enhance its natural flavours
4. Preheat the cooking surface: make sure your grill or pan is preheated to a high temperature before placing the steak on it.
5. Get a good sear: sear the steak over high heat to lock in the juices and create a flavourful crust. Depending on the thickness of the steak, sear each side for 1-3 minutes. Turn every minute.
6. Sear all the edges of the steak to kill off any bacteria which can be on the surface. Add some butter or oil with garlic and fresh herbs; baste the meat for extra flavour
7. Always use a meat thermometer: for precise cooking, use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C), medium 140-145°F (60-63°C), and medium-well 150-155°F (66-68°C).
8. Let it rest: once cooked to your desired doneness, remove the steak from the heat and let it rest for as long as possible. This allows the juices to redistribute and keeps the meat juicy and tender.
9. Add flavoured butter or finishing sauce: for an extra touch of richness and flavour, add some melted butter or your favourite finishing sauce to the steak while it’s resting.

My most important takeaway is to always use my meat thermometer.  I use Thermapen gifted to me by the company during my MasterChef UK competition.

No one should call the shots on how your steak should be cooked, so eat your steak the way you like it. Remember to use the right cuts of meat and a well done steak needs longer resting time.

I am at Yolk Farm and Minskip Farm shop today. Drop by and come say hi if you’re in the area.

Read More:

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• New Mexican restaurant to open in Harrogate tomorrow

For more stories on food and drink locally why not check out our Lifestyle section.

Online premium meat retailer Farmison & Co held an event in Ripon on Saturday to mark its shop fully re-opening.

Cut by Farmison & Co is now serving customers from 9am to 2pm every Saturday at Bondgate Green, as well as from 9am to 5pm on Wednesday to Friday. It also provides a click and collect service Monday to Saturday.

In-house butcher Jeff Baker held a barbecue and special offers were available to celebrate the firm’s rapid revival.

Farmison ceased trading in April when the firm collapsed into administration.

A consortium led by ex-Asda chief executive Andy Clarke and Chilli Marketing owner Gareth Whittle acquired the business and began a phased reopening last month.

Mr Whittle and chief operating officer Michelle Kennedy were at the Ripon site on Saturday to celebrate the comeback.

Gareth Whittle and Michelle Kennedy outside Cut on Saturday

Mr Whittle said the first aim was to stabilise then focus on increasing revenue from e-commerce as well as wholesale and retail channels. He added:

“Michelle and the team have moved mountains to get us back open.

“We are working with pretty much all the key suppliers, who have been incredibly supportive.”

Mr Whittle said the company’s mission to provide better meat sourced sustainably in the UK persuaded him to get involved, adding:

“I honestly believe in what we are doing and am excited about our plans.”

Staff recruitment

Ms Kennedy, who has been with Farmison since it was founded in 2011, said the company had started trading online within eight days of being rescued and had been building up the business since.

It now has 42 staff, many of whom worked for the firm pre-administration, and expected to be up to 59 this year.

Ms Kennedy said Mr Clarke and Mr Whittle brought fresh strategic thinking and strong business connections to Farmison. She added:

“It’s amazing to have them resurrecting the business. Gareth is a marketeer and has huge expertise in that area and Andy is a retailer with a wealth of business he can provide to the business.”

Read more:

• Ripon firm Farmison begins phased re-opening today
• Hot Seat: Bringing Ripon firm Farmison back to life
• Fears for rural transport as Masham and Ripon minibus service is scrapped

Ripon online butcher Farmison & Co is to start selling some items again today.

The company, which was acquired from administration last month by a consortium led by ex-Asda chief executive Andy Clarke, will sell a selection of heritage breeds here.

More ranges will be brought back to the website over the weeks ahead.

The company’s Ripon shop at Bondgate Green and click-and-collect location, ‘Cut by Farmison’, will also re-open this week.

Farmison is in the process of recruiting 50 staff and re-engaging suppliers after it ceased trading on April 6 and entered administration.

Now, after a certification inspection at its Ripon headquarters, the Food Standards Agency has given the company the green light to restart operations.

It has obtained commitments from farming partners in the north of England, that they will continue to supply Farmison with the grass-fed, heritage breed meat that is at the heart of the firm’s customer promise to ‘eat better meat’.

The sustainable online meat retailer was acquired last week by a consortium led by Mr Clarke and Chilli Marketing’s Gareth Whittle, Christian Barton and Kieron Barton.

Initial ranges available to customers online include 32-day dry-aged rib steak, handmade hot dogs and Farmison & Co’s signature cut dry aged sirloin steak alongside pork, chicken and lamb.

Executive chairman Mr Clarke said:

“I want to give a massive thank you to the Farmison team who’ve acted with incredible speed to bring the business back to life – and of course to our farmers across Yorkshire and the north, who are determined to support the business get back on its feet.

“We’ve been absolutely bowled over by the messages of support from colleagues, customers and suppliers since taking ownership of the business.

“It will be some weeks yet before we have our full ranges back online, but we thank each and every one of the customers who’ve sent us those messages of encouragement and support over the past few weeks.  It means the world to the whole Farmison team.”

Farmison & Co sells online directly to customers across the UK, and through wholesale channels such as Harrods, Selfridges, Fortnum & Mason and Michelin star restaurants.

Read more:

• Hot Seat: Bringing Ripon firm Farmison back to life
• Ripon firm Farmison begins hiring staff as it prepares for comeback

Intense negotiations are taking place over the bank holiday weekend to save one of Ripon’s largest employers .

Premium meat retailer Farmison & Co ceased trading on Thursday and entered administration. Most of the 92 staff were made redundant.

All items on the company’s website are currently listed as ‘out of stock’.

Farmison co-founder John Pallagi told the Stray Ferret he was talking to a consortium led by two Yorkshire businessmen about a management buyout.

It comes after buyout talks with another online butcher, Tom Hixson of Smithfield, fell through.

Mr Pallagi said:

“I hope to have some news by the end of the long weekend.

“Farmison isn’t trading at the moment but I haven’t given up hope. We are an amazing business and this is a great opportunity.

“We have half a million people on our database and an established UK brand that has won many awards. There’s every reason to keep this company alive.”

Mr Pallagi said last night he had been engaged in 48 hours of exhausting talks with the potential new owners after administrators FRP took control of the company on Maundy Thursday.

He said the firm had serviced all orders that had been placed and a “small working team” remained on site to deal with any unresolved issues.

Read more:

• 90 jobs at stake as struggling Ripon firm Farmison seeks buyer
• Kirkgate to close for Easter street party in Ripon

Last year Mr Pallagi sold Farmison, whose customers include Harrods and Fortnum & Mason, to Scottish private investors Inverleith LLP.

He remained as chief executive and a new three-year business plan was agreed. But when the plan faltered he approached Ripon and Skipton Conservative MP Julian Smith and Prime Minister Rishi Sunak for help.

Mr Pallagi said:

“I’m a fighter. I’ve been in this business for 21 years and I’m confident we can turn around this wrong turn that we’ve taken.”

Mr Pallagi started Farmison to work with local farmers and encourage people to ‘eat better meat’.

Despite sales doubling to £12m in 2021, the company then made a loss of £2.6m.

Struggling Ripon premium meat online retailer Farmison & Co is in negotiations with a potential buyer.

The firm, which employs 92 staff, is in advanced discussions with another online butcher, Tom Hixson of Smithfield.

A company called Tom Hixson Farmison was registered with Companies House this week. Thomas Hixson is listed as the sole director.

It is hoped the deal will be finalised next week and save jobs at one of Ripon’s biggest employers.

Farmison is based on Bondgate Green in Ripon

Last year Farmison founder John Pallagi sold the firm, whose customers include Harrods and Fortnum & Mason, to Scottish private investors Inverleith LLP.

Mr Pallagi remained as chief executive and a new three-year business plan was agreed.

But Mr Pallagi told the Stray Ferret today the plan had “faltered” and he hoped the situation would be resolved soon.

He has approached Ripon and Skipton Conservative MP Julian Smith and Prime Minister Rishi Sunak for help after the company encountered “choppy waters” caused by issues such as war in Ukraine, the cost of living crisis and Brexit.

Mr Pallagi added:

“The most important thing now is protecting jobs and protecting the supply chain. I’m hoping a sale will support that.

“I’ve got people who have worked with me here for 11 years and we have gone from nothing to staying open during the pandemic and delivering seven days of the week.

“It’s unfortunate that we have got into this situation.”

Mr Pallagi said he was “not overly chuffed” at seeing the company he had built up face difficulties.

But he added he believed the Farmison model was the right one and the firm could have a strong future.

Read more:

• Award-winning Farmison & Co opens Britain’s first boutique butcher
• NHS places to be lost as Ripon dental practice closure announced

Mr Pallagi co-founded Farmison to work with local farmers and encourage people to ‘eat better meat’.

Despite sales doubling to £12m in 2021, the company then made a loss of £2.6m and faces an uncertain future if a deal is not reached.

The Stray Ferret has approached Tom Hixson of Smithfield for comment.

The owners of Kendall’s Farm Butchers in Pateley Bridge have bought the town’s former police station and hope to turn it into their new home, according to planning documents.

Former North Yorkshire Police, Fire and Crime Commissioner Julia Mulligan announced last year that the station on King Street would be sold as part of cost-cutting measures.

Officers based at the site were moved across the road where they share space with Harrogate Borough Council.

In July, the commissioner’s office confirmed that the police station was sold for £297,000. It had initially been estimated to sell for £142,000.

A planning application has been submitted to Harrogate Borough Council by Paul Kendall, a third generation butcher, to convert the former police station and adjoining property he bought at auction into one family home.

Better work life balance

According to planning documents by Harrogate architect James Robinson, the Kendalls currently live around five miles outside of Pateley Bridge, which means in the winter it can be a challenge to get to the town if it has been snowing.

The documents reveal they had been looking to relocate closer to the business for many years but were unable to find anywhere suitable.

Mr Robinson wrote that living within 200 metres of the main shop in Pateley will be “revolutionary” for the family, as it will allow for a much better work-life balance.

Read more:

• Former Pateley Bridge police station sold for £297,000
• New trail running group formed in Pateley Bridge

A butcher that provides meat and poultry to restaurants, cafes and homes across the Harrogate district has appointed its first resident consultant chef.

Greg Lewis will help Wetherby-based Sykes House Farm develop products and build and run a new demo kitchen on site.

Rachael Hirst, who runs the third-generation family business with her brother Robert Smith, said:

“We are delighted to have Greg on board and are extremely excited for our future plans with him.”

Mr Lewis began his career as a bakery assistant in New Zealand, then progressed onto cooking for athletes at the Sydney Olympics. He then moved to the UK and worked under Jeff Baker at Pool Court, Leeds, which was England’s only inner-city Michelin starred restaurant outside of London at the time.

Estate agent makes series of appointments

Georgie Williams

Estate agent Dacre, Son & Hartley has made a series of appointments and promotions across its North Yorkshire offices.

Georgie Williams has been promoted to branch manager in the Wetherby office, where she will lead the team selling homes throughout the town and surrounding areas including Boston Spa, Collingham, Tadcaster, Spofforth, Sicklinghall, Bramham, Harewood, Scarcroft and Kirk Deighton.

Alison Reilly from Dacres’ Pateley Bridge office and Dan Rice from the Ripon office have both been promoted to sales managers. Reilly has worked at Dacres for almost 19 years and Rice joined in 2018.

In the company’s Harrogate office, Alex Jackson and James Curtis-Bean have been appointed as sales negotiators. The pair will work alongside the team’s branch manager Sophie Tillisch.

The North Yorkshire teams are led by area director Paul Baxter. He said:

“These promotions and appointments will enhance the standard of service that our clients enjoy, and further strengthen our Wetherby, Harrogate, Ripon and Pateley Bridge offices.”

Harrogate IT firm acquires company

Harrogate IT firm Redcentric has acquired a provider of security testing, incident response management and consultancy services.

7 Elements works with customers to assess security threats, identify weaknesses and provide tailored support.

The company, which has operations in Edinburgh and Leicester, has an annual revenue of about £1m.

Following the acquisition, it will continue to operate as a standalone business and will be led by its former owner, David Stubley, who established the company in 2010.

Redcentric paid £1.95m in cash, which could rise to £2.4m based on the future performance of the business over the next 13 months.

Chief executive Peter Brotherton said:

“I am delighted to welcome 7 Elements into the Redcentric family. The addition of its services to Redcentric’s existing DDOS, SIEM, managed WAF and information security consultancy services means we are now able to offer a complete portfolio of security services to our customers.”