Geoff Howgate and Richard Farrar of Howgate & Farrar of Woodlesford

In April 2010 we launched our new business. Quality assurance and consistency were paramount in our quest to supply the public (our customers) with a product that was backed up with the aforementioned criteria.

Mick Searle, the head salesman for John Penny & Sons, was industrious, extremely supportive and shared our excitement for our project. We were invited to visit the farm and the supporting meat plant; we were shown every aspect of the operation, from farm to final produce. The attention to the welfare of the animals coupled with the sheer nature of its operation was second to none. As a retailer, it’s very rare that we get to see this side of our business.

After the tour, we met Mr John Penny himself. The passion he has for his company was self evident. John Penny & Sons were more than prepared to help Howgate & Farrar stamp their mark on the retail meat industry. We spoke of integrity, honesty and hard work. These words were common to both parties.

We’ve now been open for 6 months and John Penny & Sons, especially Mick Searle, have been our main market force. The quality of the produce we receive is consistent with our values. It is prudent to say that John Penny & Sons are a major reason for the success of our business today. Our expertise is enhanced by the quality of the produce we source.

We are proud to show the new logo of JPS in our retail shop as it supports the key aspect of the buzz words that motivate us in our business.

Quality, assurance, consistency, integrity, honesty and hard work.

Proudly, Geoff Howgate & Richard Farrar

Mark Graham of Northgate Foods said:

We know quality and service count in this marketplace - that’s why we deal with John Penny & Sons.

Paul Nicholson of Award Winning Yorkshire Fodder:

Yorkshire Fodder, 2010 winners of the Meat Trades Butchers Plus Award are proud to be associated with John Penny and Sons. They have provided a quality service since we opened our doors in May 2009, well done and great to see your web presence!

Anna Longthorp of Anna's Happy Trotters said:

I've been working with John Penny & Sons for about 18 months now. Prior to using their abattoir I was using a local one doing about 30 pigs a week and delivering pigs myself. With their help this has now grown to around 170 pigs per week and John Penny & Sons deliver the pigs for me to a much wider area.

The service they provide is top notch from the lairage and slaughtering of the animal to the delivery and the inevitable paperwork.

It is without a shadow of a doubt that I would not have been able to grow at the pace I have without the top quality service and support of John Penny & Sons. Because of this growth my meat processing business has had to take on 3 more full time staff, and on the farm a further 6 jobs have been created due to having to increase our herd.

Fields of Anlaby:

I source some of my Lamb (and Beef) through John Penny and sons of Low Green Farm, situated in the heart of the Aire Valley. John Penny have been farming here since 1890. They rear some of their own Lamb and Beef in the surrounding areas, including Ilkley and also buy from the Wharfedale auctions.

They have a continuing commitment to animal welfare, food hygiene and safety. With rigorous Beef labelling ensuring absolute traceability for maximum consumer confidence.

Elite Meat, Starbeck:

"I have used Pennys ever since we set up the business in 1999. we have now won the best beef, pork, lamb, cooked meat, ready meals & sausage competitions & turned our shop from a one man business to employing 12 members of staff. None of this would have been possible without the skill & service provided by Pennys.

I look forward to working with you for many more years"


Gordon Atkinson, Elite Meats



Watch our videoLink to meat crusae page
  • Follow us on twitter
  • Find us on Facebook