APRIL 1999
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Page 5
DELICIOUS FOODS FOR SPECIAL DIETS
STEVE COULTER with Robert Goodrick, the owner/operator of the British Butcher Shoppe in North Vancouver.
Old-World Charm Combined With Original Recipes
By CATHOLINE BUTLER
VANCOUVER — The British Butcher Shoppe in North Vancouver has a friendly old-world charm as owner/operator Robert Goodrick and butcher Steve Coulter know their customers by name and enjoy a laugh and a chat while assisting them. They frequently offer recipes to help them get the best value and taste for their purchase.
The shop is aptly named, since Robert Goodrick is originally from Blackpool, England. This is where he trained to become a butcher after he left school at 13 years of age, to look for work.
When his mother offered him two career choices, either a forester or a butcher, he remembered the practical advice of his Yorkshire grandmother who told him, "you can have holes in your shoes and clothes but as long as you have food in your stomach, you can make it." He reasoned that since people always have to eat, he could be assured of steady employment if he chose to become a butcher.
The choice became an adventure for Robert who said, "during my five and a half years as an apprentice, I returned to college where I received my qualification for public health meat inspector. I also worked as a butcher on a luxury liner for another five years and travelled the world. It was while working on the cruise ship in Balboa, the Panama Canal, that I met my wife Jeanne, who is from Richmond, B.C."
Robert Goodrick's Canadian bride wanted to return to Canada to live, so they arrived in Vancouver in 1970, and although he really loved England, the countryside and the people, he says has no regrets about leaving. In no time at all, he was working in a butcher shop and in 1987, he opened his own shop in Kerrisdale.
In 1995, Robert moved to North Vancouver and opened the Brit-
ish Butcher Shoppe. As with every new business, you set goals and expectations but Goodrick said "the move to North Vancouver blew everything away and far exceeded any expectations."
To fill orders and try new recipes, Roberts said it's not unusual for him to work 80-90 hours a week. But, since childhood, Robert has been familiar with a strong drive to succeed. He said, "both my parents were born at the end of the war and they were accustomed to working long hours and so I feel that their work ethic just rubbed off on me."
At last count, Robert has over 2,000 recipes, some dating back to the 1700's. Of special note, are two recipes he brought with him from the old country. One is the Haggis recipe he discovered at Glasgow University, which is over 497 years old. The other is the original recipe from England for curing gammon ham.
Never one to rest on his laurels, and just in time for the upcoming barbeque season, Robert now has bacon ribs done in the gammon cure. Also, always popular are the British Butcher -hamburgers and just added are lamb burgers which are such a hot seller that Robert suggests customers snould special order them.
Last year, the British Butcher produced approximately 28,000 pounds of various types of sausages, supplying special orders as far away as Asia. They also make their own black and white pudding, steak and
kidney pies, steak and mushroom and steak and chicken pies and have just added veal and ham pies.
Robert had a few tips to pass on to the cooks. One being the popular misconception of using salt on roasts before putting them in the oven and covering them. He advises, "If you are roasting anything do not use salt because salt draws the moisture out of the roast and you need to keep moisture in to keep it as moist as possible. Use the salt afterwards for taste at the table. Also, do not cover the roast in the oven"
Many customers ask Robert to suggest something quick for their evening meal after a long day's work. He is sympathetic to their requests as he also has little time after his day's work to prepare meals, and accordingly, he often passes on suggestions for a good and nutritious quick meal.
The following is one of his quick meals: Cut an inch thick piece of meat loaf (the British Butcher makes their own). Beat an egg, dip the meatloaf in the egg and then in some breadcrumbs and put in the frying pan with a little oil over a medium heat.
Fry until golden brown on each side, about four minutes. Then, put a little bit of white wine into the pan to glaze it and pour it over the meatloaf. Transfer to the plate, add a little salad and you have a delicious meal in five minutes.
Everything in The British Butcher Shoppe is made the old fashioned way Robert said, "and that means no MSG or fillers, we do not use chemicals or extenders. It is all natural products and our customers are assured of value for their money. I want to keep my customers and have them as healthy as possible."
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The British Butcher is located in North Vancouver at 711 Queensbury Avenue. Call (604) 985-2444 for more information.
• Baked goods made to order: no wheat, dairy, soy, or animal product by request
•Organic ingredients used whenever possible
•Hearty Irish Soda Bread
• Irish Potato Bread •Hot Cross Buns
foods foe
1320 Nanaimo St. (at Charles) Vancouver, B.C. V5L 4T6 258-2726 (ARAN) Outside Vancouver, call toll-free 1-888-551-ARAN
www.AranFoods.com
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It's Barbeque Time!
For a mouth watering treat, try our bacon ribs that have been gammon cured or Our specialty 1/3 lb. gourmet burgers
- Turkey Burgers $3-99
- Chicken Burgers $3-99
- Lamb & Mint Burgers $3.99
- Cheese Burgers $3.59
- Swiss Cordon blue $3.59 other tasty flavours: Cheddar Melt, Ham &
Cheddar Melt and Cajun
We have the only cure and original recipe for Gammon Ham from England.
* Something new - Veal and Ham Pies
(available on Saturday's only)
* British Groceries & Sweets
NO MSG (Everything done the old-fashioned way)
WHOLESALE ORDERS WELCOME 711 queensbury ave, north vancouver
(604) 985-2444
HOURS:
Mon-Fri 9:30-6 Saturday 9-6 Sunday closed