AN open invitation by a Skipton based wholesale butchers whose clients include top London gastro pubs came from far and wide.

Farmers from the area who supply Swaledale Foods, on the Snaygill Industrial Estate, also attended the event, which included guided tours of the state of the art drying rooms and a butchery demonstration.

Sales manager, Joe Lodge, said there had been an excellent turnout.

"We had customers from London, chefs and owners of local pubs and restaurants as well as local farmers - our suppliers," he said.

"It was really great to promote our area to the guys from London as well as showcasing Craven's native breed meat and our impressive site to all that came."

Swaledale aims to champion Craven's native breed beef, lamb and pork, and also poultry and wild game, when it is in season.

What sets it apart, is that is it is made up local chefs working together with a team of butchers , which customers say they like, said Mr Lodge.

"Guests were given a guided tour around our state of the art dry-ageing rooms, where we age our meat to customer requirements – sometimes up to 100 days," he said.

"Our head butcher gave butchery demonstrations in our cutting room, also there was sausage making in the charcuterie room. They were then shown how we traditionally cure and smoke our bacon."

At the end of the afternoon, people were invited to taste some of the products.

Swaledale has been supplying restaurants in London with Craven native breed meat for more than seven years.

It's clients include Britain's first gastropub, The Eagle, in London, The Anchor and Hope, a winner of Britain's Best Gastropub, and Moro, all in London. It has now started supplying establishments closer to home.

Mr Lodge added Swaledale aimed to work with local farmers to maintain stocks of rare native breeds.

"It is our belief that these breeds not only thrive in our local landscapes, but actually benefit the countryside management, maintaining its characteristic beauty. And the taste is far superior in our opinion," he said.