Business is far from pie in the sky!

1:12pm Wednesday 29th August 2007

Most 64-year-olds are thinking of retirement. Planning a longed-for cruise or dream vacation with the cash they've accrued through years of hard graft or looking forward to having more time to pursue leisurely pastimes is what the majority look forward to.

John Lord is probably in the minority by proving you're never too old to be an entrepreneur.

Two years ago he and son Jonathan began researching turning John's pie-making expertise into a business. And with some assistance in starting up through Bradford Business Link, they launched J. Lord & Son Take & Bake last November.

A qualified butcher by trade, John entered the industry aged 15. Learning the practical skills through his apprenticeship with the Bradford Co-op, he honed his expertise with some of the city's well-known butchers including HB Ratcliffe's in Manningham Lane.

It was while working alongside Stanley Mustill in Pudsey that John learned his secret ingredients for creating the perfect pork pie.

Even when he left the butchery business to work in sales, he never lost his pie-making skills. It was a tradition of creating stand pies for family and friends at Christmas which gave Jonathan the idea that maybe it could become a business.

Spending 30 years in sales - packaging and pharmaceuticals were among the many products John sold - he had no problem pitching his pies and it wasn't long before high class delis and pub groups, among them Hunters Bar in Pool, were joining the increasing list of customers.

John explains the Take & Bake concept allows customers to buy their traditionally-made pies, created from the finest ingredients, frozen and ready to bake.

"People are considering more what they eat and the environment. They like good things but want to know their pork is from a happy pig - ours are free range pigs and all locally sourced and they are made within a British Retail Consortium high accreditation plant."

Such is their confidence in their quality product, Take & Bake is also a member of the Regional Food Group for Yorkshire and Humber, an organisation set up to promote and raise awareness of food and drink produced within the region.

John likens the traditional pie to that of the Mediterranean staple of pasta. "You have your meat and your carbohydrates with the meat and pastry content, so it gives you a bit of everything to keep you going through the day.

"I remember the days when I'd go to Philip Smith's butchers in Bradford; you'd bite into the pie and the jelly would run down your chin. That is what we are trying to get back to.

"When we do the farmers markets people actually say to us they haven't had a pork pie like this for years. It's a tradition people have lost sight of."

Conscious of a niche for a traditionally-made pork pie which people can bake and enjoy, John and Jonathan remain confident their Take & Bake concept will be a success and are keen to develop it.

A combination of pork and herb; steak and kidney with vegetables, celery and onion; and steak and ale remain their staple pies, but they may look to expand the range further.

John adds: "I'm very excited about it because it was something I always wanted to do. I always wanted to have my own business. I think I have a few years left in me yet. I thought let's go for it' and we built an empire."

They say you're never too old to learn, and you're obviously never too old to be an entrepreneur! John hopes to inspire others who may be thinking about setting up their own business to go for it.

"Just try it. You can always go back. If you never try it you will regret it. I wish I'd done this 25 years ago."

For more information about a career in the butchery business, Leeds Thomas Danby College runs meat and poultry courses. Call 0800 0962319 or go to www.thomasdanby.ac.uk.

Editor's choice