In 1935 Albert Matthews opened his first butchers shop. The business soon became a resounding success due to Albert’s determination to only use the finest, locally sourced livestock. As demand continued to grow, and to guarantee a supply of the finest quality livestock to his business, Albert bought a farm and abattoir in Cheshire. Roger, his son,joined the business and shared the same passion as his father to only sell meat from traditional British or rare breeds.
Together they created longstanding supply relationships with a number of farmers who also shared the same interest in traditional breed livestock. The Matthews’ became known for their quality meat from traditional breeds; they also became part of the Certified Aberdeen Angus beef scheme. The business grew to a number of shops across Lancashire and Cheshire.