Haworth chef goes native with capital idea

In the maturation fridge at Swaledale Foods’ new meat preparation unit are, from left, operations manager, Charlie Cowling, founder, Jorge Thomas, and head butcher, Kyle Mottram

In the maturation fridge at Swaledale Foods’ new meat preparation unit are, from left, operations manager, Charlie Cowling, founder, Jorge Thomas, and head butcher, Kyle Mottram

First published in Keighley by

A food firm run by a chef from Haworth is going down a treat in the capital.

Swaledale Foods is tantalising the tastebuds of diners at some of London’s top restaurants.

The company is supplying more than 30 high-profile eateries with traditional native breeds meat.

Trained chef, Jorge Thomas, established the firm in Haworth in 2009.

Its growth has seen it recently take over new premises on the Snaygill Industrial Estate at Skipton.

Mr Thomas, 30, sources both beef and lamb breeds through Skipton Auction Mart and directly from local farmers. And pork is all sourced in Yorkshire.

He said: “We dry-age all our native breeds beef – we hang it for a good month.

“It can stand it and the meat eats much better, too, because there is a lot more fat. In fact, I purposely look for older carcases. The taste and texture are fantastic.

“It’s a similar philosophy for native- breed sheep. I much prefer them to the more popular Continental-cross breeds, while some of the pork we supply comes from rare breed pigs – and by creating more demand we are helping to ensure their very survival. What’s more, their crackling is out of this world!”

Among classy eating places now serving up his food are award-winning gastropubs The Anchor and Hope in Waterloo, run by Jonathan Jones.

He said: “Jorge is amazing. He is the most passionate procurer and hanger of meat I have come across in my 20 years in the business.

“His unerring passion is what sets him apart. He will not send me anything that he is not proud of.”

Mr Thomas’ team includes head butcher, Kyle Mottram, also from Haworth, who last year won an Outstanding Food Learner of the Year award from the Institute of Meat and the Meat Training Council.

And Charlie Cowling, from Utley, has been appointed operations manager.

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