Thousands of people come in this weekend to the odd rock festival but it's been canceled but if they had been here it would have been devastating. To take these are the fields where it would have taken place yeah and they would have been full of companies and caravans and. Intense and everybody was going to take you to try and get things back to normal Well I don't know how it's going to take a long time because the the wall of all the to rebuild. And it's left a lot of rubbish and settled down in the fields are you getting support from the local authorities we haven't heard yet we're hoping so but money is tight everywhere at the moment so we'll have to see the bridges go on there's quite a few of bridges gone. That will be the hardest state because that's where it seems as though it's south of the heavy rain and it's come down we get the good when it comes down in this area but the river swell wasn't massive If the Rivers who had been open it would have been even worse how badly is this going to affect your business. I would think ill effects very badly because it's just that time of year when we need the alarms for the fresh grass and it's really really neat it's a big cleanup operation remove the salvage get what we can. Maybe rewrap so with the ones above Lito on ruined. So everybody B.B.C. Radio York is rushing those affected by the flood in a very speedy cleanup I mean it must be terrible to just go out to work everything's just another normal day and to return home to the devastation in devastating scenes of being described today on B.B.C. Radio York it's brick and and there's one thing you got to say about your show for there was there were leave anyone behind the they'll all pull together they will rally together and they will get things sorted out and cleared up as quick as possible and I think it's worth mentioning at this point as well if you are a life stock farmer and you've had an extreme weather event sources if the drought or in this case flooding there is always forward for each who you can reach out to forage it is the cherry that supports farmers whose life stock has been affected by an extreme weather event and they provide forage bed in if you need it to those who really in need they softs they forage in the bed in from donations and pledging pledges from within the farming community and then who distribute it out to those who was on supply fate has been destroyed or made inaccessible Jutes the weather so if you were if you are in a position where you or you could do to discuss the impact the weather is hard on your feedstocks please do Visit W W W dot forage dot org dot you care or call 07967 to 1999 wall and somebody will get back to you as soon as they come B.B.C. Radio York said biggest ever cake and if we had our radio you all come in the campaign the sinister Cologne in me wanting to be the event last year on your today and so you helped bring communities together will recover to you in the slice of cake when I tell ya don't make you complain you can find young talent too well when one day away. If you want to get in you'll have to be. Bringing. A few words. Together for. A. Joke you can celebrate with. Who. Is going to be the. Best and. At the next. In the book. That was met from Leo Sayer in my again on A.B.C. Radio. File and it's fair to say that I'm stumbling off my was that I am perhaps salivating because one of my favorite pats of pain Baby C. Radio yok when they bring a food producer into God's Own Country file and this evening I am joined by Katie. From John and from you are from. Backhouse And that's correct where abouts is up well we are based where he's more base and we're going to open a shop. On the 21st of August this year so for me I'm old right so what's with the new shop and where you currently trade in from where we're currently trading from promising horse way of the cost of last year we've been renovating what was part of thoughts of easy mode we've been renovate you know old up its war so we've completely gutted it and we're moving the business into this premise and we've got bakery butchery and we've also going to have space for a retail shop as well so all our customers would be missing us for the last 2 years we're back and he's in the right much by talking the demand is there yeah so looking for it soon all the old faces and these are all again what I think I think is the 1st the 1st time where somebody is comment of actually said the cost him as of told it would move back arrow Yeah like when you 1st took of me down to be nearly 2 years ago now we thought well you know retail die in and we're probably going to lose it all the retail customers because we've moved to this wholesale unit but it's been amazing how many people have actually been driven out of easing Welcome to our unit house where there isn't a shop to come in and buy them a still for most and then people say when you can have a shop again we need to shop but we really miss you so it's that's really what do you think it is in particular that sort of drive in the high streets into the ground because it's fair to say you look around some of the cities and there's shops going bad but you go off into watch list some of our rural towns and villages and this does seem to be a thriving local markets in these tiny little pockets all over the county. I think if you've got a product which So the Internet can't replicate I think you've got a good chance of surviving. You know with the convenience of online shopping there is a challenge for all retailers it's a complex argument with business rates people's lifestyles of changed so it's if I wasn't talking about. But I think if you've got a good quality product and stick by principles you have a chance so you mention that you saw taken the business home from your are that they are how many generations is it this business this trade because it well it's a skill isn't it is not you don't just decide you're going to do it and off you go definitely there's lots to learn and you know you know I'm learning stuff every day and go much you 1st question I mean I'm the latest in 3 generations before me there was my dad. Work is I'm old since he was like really young 10 so he's been there for the last what would it be. So. He took over 90 something for the price of my grandfather actually set up the shop with my grandma so Collin and Mary thoughts and they sub shop in 1960 so what would that be 59 years ago so. Leaves me to be the 3rd generation of the phone family and now we've got one in the oven so you know me but I but sure it's going to shut. Oh yeah exactly. Yeah well at that I forgot to mention how much less I'm actually this evening joined by 3 guests In Yeah yeah just one of them's not going to Chapter No yeah no way not tonight 7 weeks to go I think so yeah and when. When you decided that you were going to sort of open. Open the shop our company's in world was actually bringing butchery and baking together an important decision to get your produce all go could you do the 2 things separately Well from my point of view I mean we buy produce off local farmers local We work in full carcasses full body so from the aspect you have all steaks and you good quality costs but also as you know an offshoot of that you do have use to humans and so where the Baker comes in that sort of takes care of a lot of these products which you produce when you're working off full carcasses so it's just about making the 4 use the animal. You know adding to our product range which sorts of you know utilizes a full on the mill Well I think that is something when we when we say about these little local pockets and markets are popping up around Yasha I think the problem in miles and food waste are on people's minds and is that why the same 2 we want the we want the shop we want you here we want your produce because they actually understand not just the. Quality of your product but like the ethics and principles behind it I think definitely you know you heard some good points there and providences you know becoming more of a thing you know. I'm a wealth. Reducing food miles you know thinking about the quality of your in rather than just the price on the packet because ultimately there is a price to pay somewhere with a well the environment is no such thing as cheap food really pays a price somewhere yeah. Yeah. You know I think you know so how does your experience coming back into the sector tell no really just possible around and probably I know I work full time I'm selling myself licensing and I tell you so it's completely separate to butcher a bakery but at the end of day I suppose my sales person so the same principle no regard yeah and I also run the Cox old village market in our village so that's a farmer's market which started in March that is my hobby which takes up actually quite a lot of time. Quite interesting that you hope outside of selling things is just a range of people to yeah yeah so you come just a sales person. Well going to play a track this is my love by Mabel and I'm a kind of come back to work and enjoy them from phones Backhouse. And something new. In the for next year and tonight. Down. No it wouldn't. COME IN THE for it but a put. Down a missing your life like you and mine mine mine did. Now. Come chief we said Deal B.B.C. Brady and. Yes indeedy and way are back with the food producer section of the show it's been missing for a few weeks and I are being famished I joined by Kerry and John in the studio from film and best count in boxes in he's in wall Good evening guys and as I've just mentioned we are going to get into the all important taste test for what I am reliably informed are actually some award winning why we got award winning high price Scott Chang gold gold award winning steak pie from the British butcher Association on a bronze winning pot pie and then we brought Scott Jags and to the point of competitions but that thing this out of every market we do it is about how many would take we will sell them all out so we thought about bring those as well or could talk about what do you recommend to start with that you know what do you think I think we should start with the sculpture when we're going to the world when I reckon yes I'm going to loot and I'm not going to write you junk today I did I did bring a knife I thought we better bring one just in case you were Yeah. My pen my fizzle little bit more can. You get out from today yes I'll do the vegetables I'll leave you guys to the makers of that frankly when it comes to Baucher rate I have not got the slightest idea. Of Their know what to do crops you have. Carrots past nips cabbage is all right basically together we have the best someday launch I think you know your hero you know I think we need to keep the connection. OK that off a you know it's a baby seal can be seen to be I mean I was already I know nothing but yeah there's Muppets. Right then we're going to start with the Scotch egg so I'll break crumbs everywhere and I'm sorry in the studio it's all right we're going to complain from A but you went to the breakfast same common especially when there's no Scotch egg left and they'll be able to smell the pot pie cause that smell does actually linger. Well you know when they say linger you make it sound like it's a bad thing. What the key things to make in a scotch egg well start in the middle we've got eggs from one of our local suppliers which are parts of so good quality local eggs low food miles. Moving on to the sausage meat that is produced with one of our pork farmers Wilson's at Sproxton so my welfare pigs that is how we reduce our sausage meat and finally a bit more exotic but we use punker bread crumbs on the outside of the Scotch Egg So all in all those are sort of the 3 elements come together to make him a thought and Scott show a little bit frying in the eye which I think the Olympic years the not the most calories most like waste friendly products after go on here cabbages and look into it back around to me I might be able to just find it so what do you say the bread crumbs Well punker bread crumbs they're actively like a shredded white bread right here and turns like give it quite a fluffy texture and so it's not knowing what we get like quite a bit good feedback on it's fantastic because sometimes there's a Rick when you Scott track you know when you think about you must produce ones in the tiny little crumbs and they're all brick apart and sausage meat doesn't hold anything I gather and it's dry This is the exact opposite the constant seize fantastic I mean you've got to pull a bit off. It's not like it crumble fall to bits but when you buy into it and lovely him around for more fun actually excited me for speaker moment. I do an order well into my office every Friday night and I work at trustmark which is just of a 64. My mother just started buying them Scotch eggs and then now I got carrying these massive trays full of baked products into the office every Friday but the Scotch egg is the thing everybody wants in your condition on her account to give you a language that I manage a house a ring maybe I'm always a prophetic I'll just try and carry and I get in and I'm saying. Yes they are absolutely lovely So what else or what would we go to next I think we should try the state park next. Cutting So in a stick pie what sort of mink do you use off the cart because it's not it won't be like what you would have with chips on its own is it no not quite no I mean it's what we use in our state pies are sort of used for quarter you know you slow cooking carts Yeah so be anything anything you know sort of in the over the shoulder blade for shin but also we use we use cuts on the flank as well stubby on the animal's belly and then we tend to like trim these up into. Small dice pieces we praise them down with on humans and I won't tell you the rest of the ingredients because I want to give too many people you know I was going to get a trade see this go away with. Many grams of smear steak meat was. The cheaper cuts are going to stay possible you know that's what's beneficial to the slow cook and. To make a nice tender meat within the product we also packed in full of May I think that's one of the things I want people say is that they're not a state pipe it's just primarily potato an onion and gravy like there is a lot of me in the OR EVEN WORSE where you get into the pine you realize there's just a thing where almost nothing of them butter on bread Yeah in the bottom like it's a big gray. Yeah nothing kind of say and your mother went through with me isn't the color of meat you're worried about what is the stick to say it's a cheap of course it's not tough is it again is there is there is a slow cook it's been braised down so you know we've got a really great bakery team that one of the guys that works for John has actually had chef in a restaurant quite a long time so he's also done a really good job of kind of working with the recipes we've had in the family for a long time and just making sure that everything is perfect when they're cooked the Griffith tests amazing. You have to tell and end up with. Better slimming Hosmer Yeah we did tell it was on. Our can never eat a pile without thinking back to chicken room well. Where the set. The one that's not a big price is going back is into a power you want to says I don't want to be a power I don't like. Every time I buy I think a lot but anyway OK OK. Was that the 1st time and when you went to this pie for the state party for an award is that the 1st time you've entered into something and already being big and out there for years trying to get through ferries different competitions and get your you brand built really from the off no that was the 1st problem you actually answered in so our strike straight away from it yeah it was I thought it would took a while to get the results back and I thought I heard nothing from it and I sort of thought well that was up but sure enough the results came through the post and please just you know good feedback on it and just you know push ourselves and show what we can sort of do really well whilst I finished across on this which is just so trying to think how we're. Going after a little bit more after just trying think about the words to describe it. Phenomenal I'm not going to go if. I'm going to. Keep on moving. From just on I'm enjoying the finest piece of a straight. Game to. God. And this and the being a. Loser. But. I got the ball . Screaming. Trying to. Bring. Him down as. Oh oh oh. Wow. I. Know I. Can't keep going. I. Look. Like. You just been listening to 5 on B.B.C. Radio. Yeah. I am in my element I'm surrounded by scotch eggs and state pies and lovely Paul pies I can see over the table draw and see John and cane and. There it's fallen apart we were doing so well what way of a woman needs to go I'm joined by Kay and John from. Back house and book which is in easing Walt. Well I don't really I mean really yeah I'm really enjoying you guys painting it and I just I'm just off we were talking about the presentation and consistency you get because the the the parents and things you brought here it's obvious that you know it's not fun treat all the qualities fantastic Was it really important for you to get home cooked. Think taste and presentation in the field and yet be able to have a certain degree of consistency so you know every course dimmers going to get that same experience when the by one of your products Yeah I mean it I would say it comes down to you know the the skill of the team is is up there you know they take attention to detail and carry him what they do every day so it's a testament to the bakery team really him in what they do and the sort of take pride in what they do so I would say a large part of it lies with them book also going back to good quality ingredients as well so good quality gradients and care and attention can go far wrong when I mention these Popeye's have been in A.Z. Miles's 961 John's family opened the bakery in butchery. So a lot of for a lot of people a lot of the families and even well they're actually their tradition you know Christmas also in times of years birthdays whatever they come in and thought pot pies are a huge thing so when John took the business of own was looking for a tame it's important to get people understand this recipe can be messed around with you know we've got to stick to it it's got to be raw and it's got to be consistent with what customers of have had for generations and some of the stuff our experience elsewhere and actually been able to commingle Yeah right this is what you want to achieve this what you've always done by Actually we could do this better all the different or if we did this you get that helped improve the products are yeah I mean the team that we've got the moment they bring a sort of set of expertise that you can show a share knowledge and talk some about the projects that you've got on how you can make the best of it really so they can draw on the experience from their time you know with him working within the hospitality industry and sort of pitch their ideas to make the best of you know younger audience to make the best you know that we can really well there's some point Parise on one side of the table that look incredibly temptin and these and other award winning. Yeah it was getting crazy I mean the state park got gold but these actually only got bronze which we were surprised we didn't we don't yeah there's a MIKE Yeah we think you should have any of that was. Stated by George I was talking to at the weekend judge's decision is final day yeah you kind of question a question as well there's a certain amount of opinion in the judging that was in there you know. You guys know for a fact it's probably one of the best point guard you're going to get you know yeah she's around all the scholars you know the comments and stu