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Stimulating Innovation in the Agri-Food Sector

Supporting Agri-Food Businesses Across Yorkshire

Eric's Meat and Pie

The Story
Returning from WWII and wanting to follow in his father’s footsteps, Eric Richmond set up a butchers shop in Ossett in late 1945. His aim was to provide the finest quality, local produce made in a traditional way. The business soon swept over the region and he quickly built a reputation for his excellence in pie making. By the time Eric’s sons joined the business, he was well on the way to having 11 retail outlets and a factory producing pies, cooked meats, sausage, potted beef and other assorted delicacies. Eric was never afraid to be innovative with his flavours, making a pork pie that contained bramble and liquorice, made especially for the local Pontefract Liquorice Festival

Core Values
Eric Richmond Ltd has focused on staying local, sustainable and ethical. Ensuring steady growth based on strong, long-term relationships with customers, partners and supply chain. The business is able to produce small batches of high quality produce, which are baked and delivered 6 days a week across Yorkshire, providing artisan produce to deli’s, café’s, pubs and restaurants and ultimately allowing these retailers to differentiate themselves from the mass market.

Business Growth
Between 2014 and 2017 the business’ turnover doubled, based on word of mouth recommendations alone. Eric Richmond Ltd pies have won many awards. In 1985, and on their first attempt, the company’s best-selling pork pie won the Supreme Champion Award at the Great Yorkshire Pie Competition! Fast-forward to 2015 and the small pork pie won a top Best-in-Class Award at the Great Yorkshire Pork Pie Competition. Today, the company are looking to grow once again, investigating new markets. The name has since been changed to ‘Eric’s’, whilst keeping the traditional ethos and award winning recipes.

The team at Eric’s attended a number of workshops and have most recently taken up one-to-one support in Videography. The finished video will be available to view soon.

We have attended a number of SIAFS workshops that have helped with identifying new markets and improving our communications strategy. We are also investigating new product development, looking at producing smoked meat products.”

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