Every month we will take you behind the scenes to meet the team, our suppliers or just people we like. And what a better place to start than with the gaffer himself.
Our regulars may be used to seeing Graeme behind the counter, but for those that have been a Butcher’s Quarter regular since it opened in 2015, you may have first known him as a customer:
“The original owners did a great job fitting the shop out and their ethos was all about local supply and quality of produce. I was a regular customer from the day it opened! It came to my attention in mid-2019 that the owners were looking to sell the business – due to new family circumstances. To cut a long story short I bought the shop and we re-opened in November that year, much to the relief of the regulars including me!! I’d like to think we have taken the baton and developed the business in line with the original ethos – with a few more bells and lots more whistles!”
That ethos and the sourcing of products and produce are fundamental to the Butcher’s Quarter, something that Graeme is incredibly passionate about,
“Animal husbandry and provenance is absolutely key. My Mum’s side of the family were either farmers or game-keepers – and they were all traditionalists. Look after your animals well and they will look after you. So many stories of care and love and selflessness. I think we would call much of this sustainable practice now – but like so many things it is essentially going back 50-100 years and doing things in a balanced way, where the animals thrive on properly looked after farmland. Look after the land, it will look after your animals!”
Such practices and beliefs appear to have been mirrored in shopper’s behaviour too. More and more people care about where their food is coming from and the welfare of animals involved. Reflecting these changes is something that sits at the heart of the principles of the business:
“I think shopping practices have started to return to the same era! Meat from the butcher, cheese from the cheese shop, wine from the wine shop. Long may that continue. I like to think we at Butchers Quarter give a nod to these times and carry on the customs of getting the best produce into our customer base, and have a good old chat at the same time! Our lamb farmer John is always seen at the shop late Wednesday mornings – having a coffee after delivering the week’s lamb or hogget and is always happy to chat”
The relationship with suppliers is something that Graeme and the team work hard to develop and maintain, collaborative working key to providing customers with the very best produce and products. But it isn’t just quality and great taste that matters, there are other characteristics that they are always looking for and the number one for the boss,
“Passion! We love small family run businesses and many of our suppliers are husband and wife teams. We have identified so many suppliers from within the UK but also France, Greece, Spain and Sardinia. I recently moved up to Penrith and came across a company called Mr Vikki’s. Adam Marks is a former top chef in the Lakes and started Mr Vikki’s in 2005.
He makes everything himself by hand – and completely fits our profile. His story is so similar to Devil Dog Sauces – where Liam stopped cheffing to develop his own chilli fixation! Amazing people producing amazing stuff – with no industrialisation! Right up our street!
We are always on the lookout for new products, especially as we have an international customer base and most of them are real foodies!”
The Transformation of Ancoats and the Northern Quarter has astonished many, especially those that have been resident here for many years. With that has come an evolution in cultures, tastes and attitudes, particularly when it comes to food. The City as a whole has a feeling of constant reinvention whilst maintaining its traditions and character, something Graeme can see from a different perspective from a former professional life:
“Manchester is just an incredible success story. I was in the property business prior to buying BQ and I am blown away with what has happened since 2005 when I started working here. The city has benefitted from a brilliant local authority – and sadly not every city can claim that! Always forward thinking, always promoting the city and always good to deal with. Major institutions have and continue to invest in Manchester – this is a very good indicator that they back the plans. A huge focus is on getting people to live in the city centre again, making the city vibrant and giving small businesses like ours the chance to survive and hopefully grow. The Northern Quarter is just a very cool place – with many fabulous small independents. The food scene has transformed in the last 5 years – and this is only going to get better. Places like Higher Ground, Erst, 10 Tib Lane, Another Hand are deservedly getting national press – and they are all run by ethical entrepreneurs. We are lucky to have them – and they will be followed by many others we hope!”
Nominated for awards and the subject of recent excellent reviews, BQ Bitesize continues to establish itself as a neighbourhood venue and subsequently thrive, so what was Graeme’s thinking behind it?
“Sometimes things happen completely by chance in business! And this is a great example. There was a café in the Manchester Craft and Design Centre a year or so ago but they decided to move on. The space was vacant and we were approached by Nicole from The Fruitmoth. People were very keen to get it back open to add to the offer there. I spoke with the team – and none of them fainted or rolled their eyes, which is usually a good sign! At the same time our chef Freddie was looking for a new challenge and it all kind of came together. It is a great showcase for BQ – as all of the meats, cheeses, wines etc are sourced from the shop and therefore the company ethos remains the same. Great local suppliers, seasonal produce and put together by our very passionate team. In 9 months we seem to have created a super little fan base and we have become a ‘beating heart’ of the centre. We will continue to get the message out there and put ourselves and the Craft and Design Centre on the go-to map of the NQ. It is such a charming place to be, eat, drink and chill for a while.”
With such a great foundation to build from and with the reputation of both venues continuing to grow, is this likely to mean that the BQ family is going to grow? Graeme teased:
“We have some exciting plans! BQ is the key to the family as everything starts there. We are looking at the moment at a site in the Northern Quarter for an exciting new project featuring our favourite subjects of food, wine and beer. I am blessed with a fantastic team. I trust them and their judgement and if we can create places where we would eat, relax and drink – I am confident we will hit a spot with our fantastic city. More soon!”
So what about the man behind it all? What does he like? Naturally there was only one place to start…food. His ‘go-to’ dish?
“That’s difficult as it depends on the mood. A quick curry using our supplier Payst is always a super tasty one. If you haven’t tried them yet – you must! Another chef in London that moved into spicy sauces using beautiful ingredients – are we spotting a trend here!? A full Rib Roast for a big Sunday – or a full Greek leg of lamb with plenty of garlic, oregano and lemon. I’m afraid I could go on and on. Keep your eye on our recipe section for more!!”
And the obvious next question…Wine or beer?
“Beer then Wine!! I love a pint or two at the local. But I am a big wine fan. I started a wee collection 10 years ago – buying a few bottles here and there since. I am currently planning a bit of a fit out to store it properly – with lockable doors!! Classics for me – not a funky natural fan. Does that make me old and boring?”
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