H Hofmann & Sons Ltd, Wakefield

Posted on: Oct 22 2013

Owned by brothers Nigel and David Hofmann, H Hofmann & Sons has been a family business since 1896 and has an excellent reputation and a loyal customer base to its 6 butcher, bakery and confectionery shops across Wakefield.

Hofmann’s has an outstanding reputation for its famous award winning pork pies and sausages, which have been crowned Yorkshire Champion several times, a credit to the butchers consistency, as well as the Meat Trades Journal’s Best Sausage Maker in the Country 2011, and Yorkshire and Humberside’s Winner of British Sausage Week’s National Banger Competition with its ‘Ennis Sausage’, dedicated to Olympic icon Jessica Ennis.

All their meats are sourced locally from Yorkshire farmers ensuring full traceability and the butchers pride themselves on using only top quality meats to sell and put into the products they produce. Over the years, Hofmann’s award winning products have been presented to The Houses of Parliament and 10 Downing Street.

Nigel credits their popularity to tailoring their offering to the modern 21st century shopper “eating on the hoof” during their busy working day. At lunchtimes, Hofmann’s is famous for its roast carvery sandwiches, as well as homemade pies, bread and confectionery products, which are produced in their own bakery behind the Westgate shop. Nigel believes it’s what makes them so special; “We make as many products as possible ourselves, knowing what goes into the food and that its made using good quality, fresh, local ingredients”.

111 Westgate, Wakefield, WF1 1EW
Butchers: 01924 375429
Bakers: 01924 368450
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Sandwich and Bakers Shop.

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Comments

Hoffmans portk pies	By Guest on Jun 30 2015 at 11:21 AM
Absolutely delicious; I see the shop from the railway line but there is never enough time to nip down and buy one! Wish they did mail order . .

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Tom Parker Bowles

Tom is a food writer and broadcaster with a weekly column in The Mail on Sunday and is Food Editor at Esquire magazine.
His books include E Is For Eating – An Alphabet of Greed, The Year of Eating Dangerously and Full English; A Journey Through the British and Their Food. He also co-presented Market Kitchen on Good Food Channel and presented LBC Radio's Food and Drink Programme.

The steady loss of our local butchers is cause for serious alarm. Just 2 months back my favourite butcher, Kingsland and Son, fell victim to a fierce rent hike and was forced to move out. The whole area is still reeling from the loss. Because butchery is both art and science. Not just in the physical act of separating different cuts from a carcass, but the wealth of knowledge any serious butcher has; where the meat comes from, how long the beef was hung, what cuts are better suited to braising than roasting. Support your local butchers. For the sake of the community, and your taste buds too.

Rosemary Shrager

Rosemary Shrager, talented TV chef and cookery school teacher, is renowned for her role on reality TV show, Ladette to Lady. Rosemary has worked for Pierre Koffman at the famous Tante Claire restaurant in London and also for super chef Jean-Christophe Novelli.

Rosemary’s TV career began with series Rosemary – Castle Cook, followed by Rosemary on the Road, both for Channel 5. She is now a familiar face on ITV, following up her Rosemary Shrager's School For Cooks series with regular appearances on The Alan Titchmarsh Show.

It is so important to support butchers, if we do not then they will go and then we really will miss them. These people know where all their food has come from, generally sourcing everything from the local area’s farmers. Support for your butcher is support for the wider farming community.

Jay Rayner

The award winning Observer Food Critic and One show journalist.

Jay currently chairs the new Radio 4 food panel show, The Kitchen Cabinet, having recently appeared as judge on Masterchef and The Great British Waste Menu, and hosted Channel 4's magazine show Food: What Goes in your Basket?

Now, more than ever, we need to know where our meat is coming from, and your local butcher is best placed to give you that vital information. There is no substitute for buying your meat from the people who sourced it. They are the ones who know how it was raised, how it was slaughtered and how best to cook it. If we lose our local butchers we lose an irreplaceable part of the food chain.

Joanna Blythman

Joanna Blythman is Britain’s leading investigative food journalist and an influential commentator on the British food chain. She has won four Glenfiddich awards for her writing, including a Glenfiddich Special Award for her first book, The Food We Eat, a Caroline Walker Media Award for Improving the Nation’s Health by Means of Good Food, and a Guild of Food Writers Award for The Food We Eat.