SINCE he was 13-years-old and working as a “clean-up boy” at Clarence Town Butchery, Ethan Patfield has wanted to own the business.
That dream came true on July 1 when Mr Patfield, 26, along with Stephen Boyton, Phil Badior and Joel Butler took over the business.
The new team are committed to doing things locally. Their beef products are grown in Clarence Town, lamb comes from the Hunter Valley and their pork is also bought locally, when possible.
“It’s all local, 100 per cent grass-fed beef,” Mr Patfield said.
“The lamb is from up around Murrurundi, Scone and those areas.”
“Pork is a little bit harder to buy locally, but we do where we can.”
Mr Patfield said he had a “passion” to become a business owner.
“I wanted to chase my goals and life is too short to sit around and work for somebody else for the rest of your life,” he said.
“And it was time to step-out there and take that chance.”
Despite only being in business for a few weeks, Mr Patfield said trade was going well.
“It’s going really well, lots of local support,” he said.
“It’s surprised me how much local support we have got, they have been great.”
The historic butchery, located on the corner of Grey and Queen Streets, stands on the site of a former open-air roller-skating rink. The current butchery was built in 1924.
“All the brick in this building were fired just down the road, the clay was taken from the river,” Mr Patfield said.
“There’s a fair bit of heritage.”
The new owners have given the building a bit of a spruce up and have introduced some new value-added products such as chicken filos, and new beef and pork lines.
“We want to create a bigger range of variety, and keep people interested in trying new things,” Mr Patfield said.
Mr Patfield said the thing he loved most about being a butcher was the interaction with people.
“You meet so many good people, and hear so many life stories,” Mr Patfield said.
“I just have a passion for it, I love it.”
The business is employing apprentice Eddie Searl, 16, on a full-time basis, and Megan Mackersey and Meagan Price, both on a part-time basis.
The butchery will be holding a grand opening on July 30. There will be specials, a coffee cart, sausage sizzle and jumping castle for the kids. It starts 9am until 1pm.
Mr Patfield said it was a chance for the community to meet the new owners.