Formby's Brough Butchers celebrate National Butchers Week

Formby Bubble
Mar 26, 2015
3 min read

The 23rd to 29th March 2015 is National Butchers Week and we are celebrating it by talking about Formby's very own butcher - Broughs.

Broughs Butchers is group of independent butchers who share a common title and a shared desire to be successful and was started in 1974 with the opening of the Ainsdale shop..

Broughs now have six shops – Formby, Ainsdale, Birkdale, Ormskirk, Dobbies and Dockside.

Tony Brough is the common link with all the businesses; his role is that of an administrator and consultant. Tony founded the Formby shop in 1995 and was delighted to be back in Formby where he grew up with his brothers, working in the shop and making the deliveries on his butchers bike.

Tony was keen to ensure that the business would be a success and he found an ideal partner in Formby’s Robert Powell.

Rob runs the Formby shop which can be found on Chapel Lane. Rob had considerable experience of running butchers shops; he had worked with Gordon Chisholm in Ainsdale for many years and he was ready to establish his own business.

Rob recently turned his hand to making his own Pork Pies and Sausage Rolls, the pork is Free Range from Anna's Happy Trotters.

The pies are filled to capacity with the pork and the pastry is raised in the shop by Rob.

The pies are baked each day in the shop along with Rob's magnificent Sausage Rolls, they are enormous! Both these products offer a tasty treat and exceptional value for money!

Broughs have a loyalty card system.

Each time you spend over £20 in Broughs Butchers, your card will be stamped.

When your card is full you may claim £10.00 off your next purchase. (Broughs Terms and Conditions apply)

Rob has a solid team behind him, all who share a great sense of humour. Here is Robs team;

Jeff Gibson

Jeff has been in the Formby shop for 8 years. Jeff learnt his trade with Broughs having started out as a main butcher for the company. Jeff's ability with the butcher's knife enabled him to become the manager of the Formby shop, where he was guided along by the director of the butchers, Rob. Jeff enjoys working out of the Formby shop as 'the employees are always a great help and always work with a smile on their face'. Jeff hopes to see out the remainder of his career with Broughs and Brough Butchers hope that Jeff too will remain a vital part of the Broughs management team.

Vivian

Vivianne is Rob's wife and contributes to the structure of how Formby Broughs operates.Vivianne is a vital cog to the success of Formby and the customers continually return due to Vivianne's warm hearted nature.

Andy Rimmer

Andy's hard work ethic and drive is one of the main factors behind his continued success working for Broughs Butchers. Always on the go Andy is a great asset to the company.

Opening Times for Formby are;

Monday 8:00 - 17:30

Tuesday 8:00 - 17:30

Wednesday 8:00 - 17:30

Thursday 8:00 - 17:30

Friday 8:00 - 17:30

Saturday 8:00 - 17:30

Sunday 11:00 - 15.00

Address; 36b Chapel Lane, Formby, Merseyside, L37 4DU

Website is: www.broughs.com

The group share a desire to sell only quality meat.

We think that quality starts on the farm with the observance of good farming practice and gratuitous care; standards that are continued throughout the process of transition from field to fork.

We have forged strong links with a network of wholesalers; people appreciate our requirements, meet our specifications and share our passion for good meat.

Almost all the meat we sell is traceable, born on British Farms, slaughtered in Britain - to British standards of good practice. Any meat that is not British is imported from within the EEC. This is not our preferred choice but from time to time availability requires us to depart from our indulgence.

We really like our business, we work hard to ensure we and the people who work with us have a sustainable future. That is our mission and with the support of our loyal customers - we will achieve it.