Goods & Services | Ashby’s Butchery
A cut above Ashby’s Fine Meats and Deli, which was predominantly serving the hospitality industry, previously had its enterprise in Papanui. Owner Corey Winder had moved into a factory three years ago to supply to the wholesale market, including noted clients the Copthorne, Crown Plaza and Millenium hotels. He also supplied small goods to renowned food retailer Rare Fare to cater to the retail market. However, with the demise of many restaurants and cafes after the September and February earthquakes, owner Corey had to rethink his business strategy to ensure he could keep his operation running. “I’ve gone back to the grassroots now,” he says. The wholesaler market’s loss is definitely the everyday consumer’s gain, as Corey is now supplying award-winning meat and delicatessen items to the public from his newly opened Ashby’s Fine Meats and Deli in Sydenham. Corey always tries to source his products from local producers. His beef comes from Harris Meats at Cheviot and the Hereford Prime Brand from Wellington, lamb from farms in Central Otago (including the Sweet Briar Merino which is a fine textured, full-of-flavour meat) and chicken is sourced from Canterbury Food Wholesalers. Pork is sourced from Murrellen Pork which runs a free-range pig farm in Canterbury. For those who want something quick and easy, Ashby’s also has a range of ready-made casseroles – saving preparation time and mess. There is also a variety of condiments to transform the produce bought at Ashby’s into your own culinary delight as well as Annie’s free range eggs on sale. It is evident Corey has a passion for his trade. He is always looking at ways to improve the meat while holding on to traditional tastes and textures. “The product that we produce is of the highest standard. We still do traditional
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The product that we produce is of the highest standard. We still do traditional dry cured bacon. We produce sausages that are like sausages used to taste like. - Owner, Corey Winder
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dry cured bacon. We produce sausages that are like sausages used to taste like.”
He is able to prepare specifically cut meat for customers’ requirements as well as offer helpful advice on how to best cook the meat. Ashby’s has just been made a member of the New Zealand Butchery Guild – one of only three butchers in the South Island which has met the strict criteria neededto receive the honour. Corey is also a member of the New Zealand Butchery team. Despite the upheaval of the past two years, the butchery has maintained its exceptional standards. The proof was when Ashby’s was named the Supreme Award winner at the
Supreme Award winner at the 2011 Devro New Zealand Sausage Competition.
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An award-winning butchery has opened up in the regenerated suburb of Sydenham.
2011 Devro New Zealand Sausage Competition as well as the People’s Choice Award winner. Ashby’s Italian Casalinga Pork Sausage beat 470 other sausages in the competition. Ashby’s was also crowned the 2011 New Zealand Bacon of the Year supreme winner for its Murrellen dry cured loin bacon and received a gold medal for its middle bacon. The Colombo St store is open from 7am to 5.30pm, Monday to Friday and 7am to 3pm on Saturdays. A full range of Ashby’s meat is still available from Rare Fare in Papanui as well as selected items from FreshChoice, Merivale and the Lyttelton Farmers’ Market. Ashby’s Fine Meats and Deli 357 Colombo Street Christchurch T (03) 366 8394 E ashbys.butchery@xtra.co.nz — Advertising Feature
Pleased to support Ashby’s Butchery Colin & Karen Battersby 84 Roecombe Road, Sheffield 7500 Ph: 03 318 3726 | Mobile: 0274 730 976 Email: murrellen@xtra.co.nz Web: www.murrellenpork.co.nz
www.canterburytoday.co.nz September/October 2012 | 41