We trust that Stephen Hawking will forgive the plagiarism but the business does seem to have been in existence for nearly as long as the universe. We believe we are the oldest surviving family run business in Sale having been established in 1850.

We have continued to use the same premises since then with very few changes having taken place, other than electricity and our prices that is. We were asked recently how many of our current staff have been with us since the beginning. Having seen them at 6 o’clock on a Saturday morning we can understand why the question is asked. That aside we thought you may be interested in knowing a little bit about our history, our present, and our plans for the future. So here goes.

Originally started by the Baxters, on the maternal side, they were ‘married into’ by Jack Greenhalgh. Jack fathered 6 children and eventually died at the age of 36. We make no comment on that fact nor do we suggest any conclusions that may be drawn from it. When Jack died his eldest daughter, Mary Alice, who was affectionately know as ‘Polly’ took over the running of the shop. She was just 14 years of age at the time. The reins (read on to find out just how subtle that is) were then taken by her brother, David Albany Greenhalgh. In 1908 Francis Beard Taylor married Mary Alice, having previously worked with his father running the Hampson Cab Company which operated out of Sale Station. When the Great War broke out all their horses (that’s the reins bit) were requisitioned by the military. Not only did that signal the end of the Hampson Cab Company, but it is also rumoured it reduced significantly the number of lines on sale at the butchers. There is of course no proof of this.

The by now ‘business-less’ Francis Beard Taylor bought the butchers from David Albany Greenhalgh, who, if you have been paying attention, was also his brother-in-law. David, incidentally, was affectionately known as ‘Tosh’ because of his predilection for Mackintosh sweets. Francis Beard Taylor, apart from running an increasingly successful business, was also Lord Mayor of Sale in 1952 and his portrait still hangs to this day in Sale Town Hall. His son Roy took over the business in the mid-fifties and, as well as further developing the shop, he also continued his father’s civic duty by representing the Brooklands Ward as a councillor for 10 years. He was also President of the National Federation of Meat Traders, a highly prestigious position.

Frank Taylor, the current MD, is the fifth generation of the family dynasty and became a partner in the business in 1971 having worked part-time since the age of 8. Frank used all sorts of ploys, including threats and bribes, to get his three children to do the same. Being a lot smarter than dad they insisted on notes of the realm in return for the work. Despite open wallet surgery Frank would not be parted from his money so the kids never did become under age workers. Roy died in 1986 at the age of 71 having worked until the very end of his life. It is outrageously untrue to suggest he continued working because he had no confidence in his son and didn’t dare leave him alone in the shop. Anyone suggesting otherwise would do well to instruct a solicitor.

So there you have it, 154 years of history in just 4 short paragraphs. It is perhaps worth reflecting that all those residents who live locally may also be the 5th generation of their families who have shopped with us.

What of the present and, indeed, the future?

Company policy is to buy only the very best produce from local AND trusted suppliers. For many years Frank attended Chelford Cattle Market every Thursday morning, as his father did before him and between them they notched up 40 years doing so. Frank will not hesitate to pay top price for quality beef cattle or lambs and is certainly in no rush to sell it on to the customer. All steaks and roasting joints for example are hung for a minimum, sometimes longer, period of 21 days in climate controlled conditions. It is that process and commitment to standards that ensures you are never disappointed with the taste and tenderness of our meat.

We also source our free range pork locally and in fact dry cure our own bacon. In addition to bacon we have become renowned for our wide range of home-made prime pork sausages with our Farmhouse Range having won awards. In fairness we should explain the meaning of ‘home-made’. It simply means that they are made on the premises using fresh ingredients. The notion that Frank’s wife Lesley beavers away producing 10,000 sausages a week in her kitchen is perhaps a little fanciful. During our sausage promotion week that number doubles; Lesley would need to enlist the help of Snow White and her 7 little chums in that event.

Returning to steak; our Steak Burgers are made without any rusk whatsoever and contain 95% lean beef. They are ideal for barbecues and can safely be eaten, like steak, rare, medium or well done. Excellent for freezing they can be cooked from frozen and are well suited to an impromptu barbecue when the sun shines without warning and you have nothing planned for the kid’s tea. For the more organised barbecue we have an extensive range of products including kebabs, koftas, marinated meats and various other types of burgers. Incidentally, we recently worked out that we have produced over 1 million burgers since their introduction in 1975.

For those occasions when the sun isn’t shining, and let’s face it, there are far more of those days, our range covers every taste. Our marinated products include pork, chicken, meat balls, goulash and, when available, duck breasts. All come in a sealed, oven proof tray that even saves you the hassle of washing pans.

Christmas at Taylors

A regular sight in Sale Moor is the annual lengthy queue outside the shop on the morning of the 23rd and Christmas Eve. Our Christmas fayre includes the quintessential turkey, all from local farms, and consistently of the very highest quality. In addition we supply rolled and stuffed turkey breast, capons, geese, and anything else our customers may wish to order, apart from snow that is. Orders are taken many weeks beforehand and, frankly, without an order even Ebenezer Scrooge would not be able to buy a turkey from us, so poor Tiny Tim, Bob Cratchett and the rest of the family would go without. Fortunately we don’t disappoint our regular customers with many hundreds of turkeys finding their way onto local dinner tables on Christmas day. As well as the traditional turkey we supply the full range of Christmas produce, including gammon joints, beef and pork we reckon we supply enough food to feed 5.000. Who else do we know who fed that many in one go? Mind you, who wants bread and fish for Christmas?

Our Staff

Turning to our staff, we are extremely proud of the high level of skill displayed by our 10 qualified butchers. They can prepare any cut of meat or poultry to meet your exact casual or dinner party requirements. They are mature and experienced, no, that is not a euphemism for old, and they value good customer service and advice. In fact in the coming weeks we intend to send out short ‘pen pics’ of each member of staff so as they get to know you, you will learn a little about them.

We intend to keep you fully informed about our entire product range, prices and details of special offers. We will continue and develop our e-mail and recipe service and, depending on the outcome of trials, are hoping to extend our e-mail ordering and delivery service.

Having no shame where plagiarism is concerned we can confidently say ‘The Future’s Bright, the Future’s Taylor’s.