Randall Parker Food Group

The Randall Parker Food Group is an impressive group of companies with an exceptional reputation for quality, experience and choice within meat supply throughout the world.

We are committed to providing the finest meat products to you and your customer and our experience enables us to understand all your requirements.

Randall Parker Food Group

Contact: +44 (0) 1264 773 545 or email us at enquiries.andover@randallparkerfoods.com

Randall Parker Food Group

The Importance Of Our Supply Chain

A good quality product only comes from good quality raw materials!  Both understanding and working with our suppliers is of paramount importance to Randall Parker Foods – even if they are on the other side of the world!

At the beginning of the year Kevin Hilton (Senior Technical Manager For Randall Parker Foods) accompanied one of our major customers to New Zealand to inspect the sites that supply our New Zealand lamb.  Starting at Invercargill at the bottom of the South Island and working up to Imlay in the middle of the North Island the visit took in 14 processing sites and two farm visits over a space of 18 days.  The very dry start to the year in New Zealand put the processing plants under pressure as farmers looked to move their stock on as quickly as possible.  Being able to see the plants operating at capacity and maintaining their high standards was an important part of the visit.  It was also an invaluable opportunity for Randall Parker Foods to talk to the plants about the pressures of dealing with the British retail consumer.  Visits like this ensure that we are always able to serve our customers with the best quality lamb that they deserve.

During the visit there was just enough down-time to visit the Totara Estate.  This was where in late 1881 the first lamb carcasses were slaughtered for the UK market.  The carcasses were transported to Port Chalmers and loaded aboard the S.S.Dunedin.  The carcasses were frozen on-board using the latest steam engine powered air cycle refrigeration system.  The frozen cargo sailed for London in February 1882, signalling the start of the refrigerated food trade which lifted New Zealand from a small subsistence economy into a prosperous country.

Dry ConditionsSheepTotara Estate

With thanks to the Totara Estate: Totara Estate

Randall Parker Foods were shortlisted as finalists in the category “doing business locally” for the 11th Test Valley Business Awards.

For our submission we needed to demonstrate how our relationship with the community is key and how we link with our locality.  Our submission included our work with apprentices, local farmers, charity donations and of course our shop.

The gala dinner, hosted by Nicholas Parsons, was held in Andover on the 21st April and whilst we may not have been crowned winners of our category we were delighted to have been placed in the top 3 of a category with so many high quality entries.

Here’s to next year!



Our training manager and  HR Manager  recently visited Winton Academy in Andover in order to participate in their careers fair – aimed at giving year 10 and 11 pupils an idea of careers choices they could explore.

Randall Parker Foods attended in order to promote the butchery trade and provide first hand experience of the skill required as a butcher by performing a demonstration of how to prepare different cuts of lamb.

The pupils were very engaged in the demonstration and asked lots of questions about what they were seeing including where the meat had come from, how the factory worked and what was involved in an apprenticeship.

Lets hope this leads to a number of applications for our apprentice programme and a desire to learn more about the trade.


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Randall Parker Foods are looking for keen individuals to join our apprenticeship programme – commencing in July 2016.

An Apprenticeship in Butchery will provide the essential skills to work with meat preparation in many different areas.  An Apprenticeship will also help develop a professional working style, safe working practices, awareness of the work environment and communicating effectively with colleagues and customers.

We have a structured training programme which includes a combination of college and on-the-job training in Year 1 to develop you from Novice Butcher status to a Level 2 Qualification.  In Year 2 you will continue to be mentored and coached by our Training Officer who will teach you the different Lamb cuts and help you to develop knife skills and  techniques to ensure the best products are produced while quality is maintained.

Your experience will include working in our production plant, our on site butchers shop, the Intake area and Quality Control. The next step will be to integrate you onto one of the main production lines to suit your specific skills i.e. retail butchery for supermarket customers or primal cutting for wholesale and export market.

You will need a good level of English and Maths together with a desire to learn and progress.

Interested? Is this for you?

Please get in contact our HR Manager on 01264 774433, or email personnel.andover@randallparkerfoods.com.  Applications to be received no later than 29th April 2016

Join the team and enjoy:

  • NVQ Level 2 in Butchery
  • Day release on Monday at Sparsholt College
  • Starting salary is circa £170.00 for a 40 hour week Monday to Friday
  • The rewards and benefits include:
    • 28 days holiday inc Bank/Public Holidays
    •  Use of a subsidised canteen at RPF
    • Staff discount at the on site butchers shop

Randall Parker Foods are delighted to be able to announce that one of its long standing employees Ian Winstone has been awarded the prestigious title of “Master Butcher” by the Institute of Meat.  This makes him only 1 of 16 in the UK who can officially be deemed a “Master Butcher” – and we are very proud!

A Master Butcher is defined as “one who is competent and indeed highly skilled in his trade” and Ian had to demonstrate his abilities in all areas including farming, slaughtering, butchery, business skills, food hygiene and food safety.  The holder of the award is expected to reflect the ethos of the Master Butcher tradition which has formed the foundation of the craft throughout its celebrated history.

Ian was honoured to receive this title and said “I have been in this trade for the last 40 years learning the whole trade from field to fork – starting in a family butchers shop then moving to Randall Parker Foods.  I have been here for 29 years and have gained knowledge in all areas which has been the backbone to me being able to evidence my experience in order to gain this title.  I am honoured to now have the title of Master Butcher”

Ian was presented with his certificate at a spectacular awards ceremony held in London on the 28th January 2015.

Well done Ian.  Randall Parker Foods are very proud of you




Ben Hemming and Zak Sturdy were recently presented with their certificates after working hard and completing their apprenticeships.

They completed our apprentice programme, which is run in partnership with Sparsholt College, involving  a combination of college and on the job training.  They are now proud owners of a Level 2 qualification (Novice Butcher) and continue to grow in their roles within the company.



In 2013 we received recognition for our Apprenticeship training as Runner Up for best training programme in the National Meat Industry Awards.

Interested? Is this for you?

We are currently accepting applications for our 2015 apprenticeship programme.  If you are interested in applying please get in contact with our HR Manager on 01264 774433, or email personnel.andover@randallparkerfoods.com