Shropshire families can’t get enough of the classic British breakfast
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Shropshire families have never been more in love with the classic British cooked breakfast, according to one of the county’s leading independent butchers.
G. N. Badley & Sons of Telford has revealed a sharp rise in sales of its classic home-made pork sausages since the turn of the year.
Sales of dry cured bacon at the family-run store in Gibbons Road, Trench, are also significantly up on the same time in 2017.
Managing director Simon Badley said: “In the first two months of 2018, we sold nearly a third of last year’s entire sales of classic pork sausages, plus nearly 30% of our previous year’s supply of dry cured bacon.
“Local families never been more in love with the traditional cooked breakfast, but they are also keener than ever to choose meat which has been sourced locally.
“We’re delighted with that, as it fits in with our own company’s objectives.
“Our beef and pork is sourced from various farms across Shropshire and Staffordshire, and all of our bacon and sausages are made in-store, using only the best of British meat.”
The sales boost comes as welcome news for the Telford store, which is celebrating National Butchers’ Week by offering a series of promotions, and emphasising the local traceability of its meats.
It also mirrors the national picture, with latest sales figures suggesting a hearty and filling breakfast is still the UK’s preferred way to start the day with bacon and sausage sandwiches the most popular items served up in the morning.
The Agriculture and Horticulture Development Board says “breakfast continues to deliver growth” with bacon bought by around 88 per cent of British consumers.
Independent butchers – one of the oldest trades in the world - have been singled out as the British retail industry’s current star performers in the latest report from the Office for National Statistics.
Kay Badley, director of G.N. Badley & Sons, said: “It’s certainly been a great start to our year, building on the back of a bumper Christmas trading period.
“National Butchers’ Week is a great opportunity for us to bang the drum for the local butcher, and remind people why we’re different.
“Local butcher’s stores can offer customers knowledge about meat that they simply won’t find anywhere else.”
G. N. Badley & Sons of Telford has revealed a sharp rise in sales of its classic home-made pork sausages since the turn of the year.
Sales of dry cured bacon at the family-run store in Gibbons Road, Trench, are also significantly up on the same time in 2017.
Managing director Simon Badley said: “In the first two months of 2018, we sold nearly a third of last year’s entire sales of classic pork sausages, plus nearly 30% of our previous year’s supply of dry cured bacon.
“Local families never been more in love with the traditional cooked breakfast, but they are also keener than ever to choose meat which has been sourced locally.
“We’re delighted with that, as it fits in with our own company’s objectives.
“Our beef and pork is sourced from various farms across Shropshire and Staffordshire, and all of our bacon and sausages are made in-store, using only the best of British meat.”
The sales boost comes as welcome news for the Telford store, which is celebrating National Butchers’ Week by offering a series of promotions, and emphasising the local traceability of its meats.
It also mirrors the national picture, with latest sales figures suggesting a hearty and filling breakfast is still the UK’s preferred way to start the day with bacon and sausage sandwiches the most popular items served up in the morning.
The Agriculture and Horticulture Development Board says “breakfast continues to deliver growth” with bacon bought by around 88 per cent of British consumers.
Independent butchers – one of the oldest trades in the world - have been singled out as the British retail industry’s current star performers in the latest report from the Office for National Statistics.
Kay Badley, director of G.N. Badley & Sons, said: “It’s certainly been a great start to our year, building on the back of a bumper Christmas trading period.
“National Butchers’ Week is a great opportunity for us to bang the drum for the local butcher, and remind people why we’re different.
“Local butcher’s stores can offer customers knowledge about meat that they simply won’t find anywhere else.”