Instagram: @powesdeli
Opening Hours: Monday/Tuesday 8am – 4:30pm Wednesday/Thursday/Friday 8am – 6pm Saturday 8am – 3:30pm Sunday 9am – 2pm
I have always had a deep love and interest for food from everywhere the world over. But there is nothing that I am more passionate about than healthy, locally sourced food coming from people with the correct expertise, sourced from people they know and trust rearing and growing their food in the correct and proper manner
So it was an absolute pleasure that I got to talk with Antony & Tom of Powe’s Butchers & Delicatessen on how their first year of business has gone, what treats they have to offer and what makes them proud of all things Yorkshire.
Tell me about your team of staff at Powes and their areas of expertise. What makes them knowledgeable?
Tom: Antony has had all kinds of experience in cheesemongering and butchery, coming from a strong family background in the trade. Brian, our other butcher, has run this shop since 2010—so for well over 10 years. They’re the two main butchers. Most of the meat we sell is local, or as local as you can get it. For example, we get a lot of our lambs from just up the road at Priestley Green. Most of our beef comes from markets in Yorkshire, such as Selby or Skipton, and our chickens come from Southowram. In terms of expertise, it’s just years of experience in butchery and cheese for Antony.
Antony: Tom’s uncles had a butcher’s shop, and Tom and Rick, being food enthusiasts, decided to modernise the business and employ the right people. Tom came on board full-time when the shop’s success became clear, initially helping out part-time. Rick started as a silent partner but became increasingly involved, and now it’s a full-time job for him too.
Tom: I used to work in sports statistics, but I’ve always had a massive interest in food. Rick previously ran a groundworks company and has also always been passionate about food.
Antony: My family has always been in the butchery trade—one side focused on butchery and the other on cheese. So, I’ve essentially married into both industries! I only met these guys a year ago and have been here since the start of this new venture in November 2023.
Brian Powes Butchers has been a staple of Hipperholme for many years. What inspired Brian and yourselves to expand the business to include a delicatessen?
We felt it was something the area needed and wanted. Looking around, there wasn’t anywhere offering more than just a butcher’s shop. Expanding into a deli felt like a natural progression to supply high-quality produce to the area.
How important is it to have local farmers supplying your cheeses and meats, especially with the message of “know your farmer, know your food” in mind?
It’s incredibly important for us to source as much as we can locally. It’s nice to be able to confidently tell customers where their produce comes from—something supermarkets often can’t do. We do full carcass butchery for all our beef, lamb, pork, and chicken, and we know exactly where each comes from, which farm, and which farmer. Customers value that knowledge.
I’ve become a big fan of your homemade sausage rolls while on my postie round in Hipperholme. What other unique takeaway items do you offer?
There’s our breakfast wrap, hot beef, hot pork, and now we’ve started doing buttermilk fried chicken using our own recipe. We marinate it overnight in buttermilk and fry it the next day. Coming up to Christmas, we’re updating the menu to include roast turkey daily, as well as pigs in blankets on the hot food menu.
What are your thoughts on the recent changes the government has made for the farming industry, and how will these impact your business?
It’s not great for us. Anything negative for the farming industry directly impacts us in the short term. Farming is crucial—not just in Yorkshire but across the UK—for local and British produce. If farmers are hit financially, it trickles down to affect us and ultimately the customer. For instance, farmers used to be able to pass down their farms generationally without inheritance tax. Now, if they’re taxed, say, £1 million, that could equate to the cost of two tractors. How can they afford to keep the farm? Farms aren’t cash-rich; it’s not that simple.
How does Powe’s Butchers and Deli create a sense of community for Yorkshire locals and visitors?
It’s a community hub. We see the same faces day in and day out. People come in just for a coffee or a chat one day, and the next day they’ll do their full shop. We’ve built strong links with local sports clubs, sponsoring Old Brodleians and supplying Lightcliffe Golf Club.
It has been just over a year since you opened as a butcher and deli. What has the first year been like, and how has it been received by customers, both new and old?
A lot of our old customers still come in, which is fantastic, and we’ve attracted many new ones too. This first year hasn’t been easy, but we’ve learned a lot and worked hard. Being open seven days a week is relentless, but we felt it was necessary to compete with shops like Tesco Express and Co-op. The response has been overwhelmingly positive, and we’ve laid a strong foundation for moving forward.
What products and ranges do you offer, and what are your personal favourites to recommend?
All our beef is dry-aged and matured for at least 30 days. If it’s not ready, we don’t sell it—it’s as simple as that. I’m really proud that we do our own poultry butchery; very few places do that now. Our cheese range is constantly improving, and we can source any British or continental cheese customers request. This time last year, we didn’t offer any cheese at all! We also stock Longley Farm products, including every flavour of yoghurt. For Christmas, we’ve arranged for beef from local suppliers specialising in breeds like Dexter, Shorthorn, and Belted Galloway—something unique to our shop.
With Christmas around the corner, what festive treats are you planning, and what are your plans for the New Year?
Last year, we did a festive sausage roll, and this year, everything will be Christmas-themed. We’ll offer turkey, stuffing, and cranberry options, with specials like fried turkey instead of chicken on the hot menu. For the New Year, we’re hoping to set up an outdoor eating and drinking area, ready for spring, in a lovely sun-trap spot.
What makes Tom, Antony, and the Powe’s staff proud to be from Yorkshire?
Yorkshire is the best county in the UK—no doubt about it! I’ve travelled a lot, and everyone loves Yorkshire. We’ve got everything: the people, the countryside, the coast, the cities. There’s nothing we’re missing. Yorkshire folk are friendly, hardworking, and always up for a chat. I couldn’t imagine working in a butcher’s shop in London seven days a week—it just wouldn’t have the same feel. Yorkshire is unique, and we’re proud to be part of it.
