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About Brindon

Brindon opened Addy’s Butchers with David Cannon in March 1993. Their plan was simple; to buy the very best local meat possible - to keep it, butcher it and mature it above or beyond the best standards.

Brindon Addy has been in the meat industry ever since he took a Saturday job at the local butcher’s shop when he was eleven.  From day one, he knew this was the job he wanted to do.

He went on to study Meat Technology at Thomas Danby, and then worked as a trainee manager at a local bacon factory — a role which he disliked, but one that gave him some valuable experience.

It wasn’t long before he returned to his real passion, and he pursued a job with a small, family-owned butcher. He remained there until he was twenty-four, at which point, he decided to hand in his notice and take the plunge at going it alone with his own business.

With school friend, David, he never looked back, and he continues to run his very successful business.  He is also the elected regional chairman of the Guild of Q Butchers (http://www.guildofqbutchers.com/) - an organisation that promotes the highest standards of food preparation, hygiene and livestock.

The shop is surrounded by breathtaking views over the Holme Valley and offers plentiful parking for its customers. 

J. Brindon Addy is proud of its continuing commitment to source from only the very best, caring, honest farmers and suppliers in the local area.