Champion Butchers
& Pie Makers

ERIC’S is a traditional maker of good quality pork pies with its eye firmly cast on the future. Staying true to our heritage of making tasty pies and meat using only the best quality ingredients, we’re approaching SALSA (Safe and Local Supplier Approval) certification and keep a firm eye on emerging trends to make sure we cater for younger and modern tastes. Alongside our award winning pork pies, we have created bespoke versions, flavouring them with liquorice for the Pontefract Liquorice Festival and rhubarb for Yorkshire Day. We’ve even made Bratwurst for an OktoberFest.


If there is something you would like us to develop for an event or to celebrate your area’s history, give us a ring. We can talk pies until the pigs come home!

Pies & Tomatoes on Chopping Board
Scotch eggs

Not just pies

Eric’s is proud of its diverse range of products including bespoke bakes such as pork pies flavoured with liquorice and rhubarb that have fit the bill perfectly at festivals and events.


However there’s more to us than just pies… we recently developed a Bavarian sausage with a Yorkshire twist for Wakefield’s first Bavarian OktoberFest and also supply a comprehensive range of wholesale meat, uniquely flavoured sausages plus speciality cut meat and meat products for the hospitality and catering sectors to suit all occasions.

Scotch eggs
Black pudding

And much more


Tom Martin, MD

It was Tom Martin’s passion for good traditional Yorkshire food that inspired him to shun the highflying banking IT career he’d had to date to take on family run award-winning butchers and pie bakers Eric’s, or Eric Richmond’s as it then was, in 2014.

He fondly recalls walking around Kirkgate Market as a small child with his dad, sampling the delights of cured meat, cheese, and cockles – what seemed to him, aged four, quite exotic fare – and his love of food has stayed with him ever since.

Eric’s was simply the right business, in the right sector, in the right place the right ethos and values. They handmade, with love and passion, high quality food with a local provenance which was right up Tom’s street.

Within three years, under Tom’s ownership, Eric’s has doubled through word of mouth and recommendation. Tom aims to continue that growth, branching out with new products, with a range of vegetarian pies, and geographically to East and North Yorkshire, Derbyshire, and Lincolnshire.

However, at the heart of his ambition for Eric’s is Tom’s conviction that there is nothing better than traditional Yorkshire food, believing we should be proud of our heritage and promote it as world class. To find its way into Eric’s produce, ingredients must be high quality and grown or bred within 30 miles of his Ossett factory.

Chefs Hat
Tom Martin

Anne-Marie Martin

Anne-Marie was like ‘a kid in a sweet shop’ when she first visited Eric’s factory with husband Tom. She found the artisan food mixer that took pride of place in her home kitchen, but upscaled multiple times, and she was sold.

She’d always had an interest in food as a consumer and as a home baker but her passion for exploring new recipes and the finer side of dining developed during her seven years as a manager / party planner for Jamie Oliver’s Jamie at Home business.

Now she and Tom are equally at home with the task of creating tasty meals as well as sharing an interest in playing golf (the couple met on a golf course!), and visiting the cinema.

At Eric’s, Anne-Marie takes the lead on HR and procurement, liaising with wholesalers to make sure only the best goes into the company’s wares.


Xander Martin
Operations Director

He might only have joined the family business in April, but Xander has been busy both learning the ropes and making his mark by helping develop Eric’s new range of vegetarian pies.

After studying law, Xander worked as a supervisor in a local foodie pub so has a good grasp of what folk like to eat and the high quality required to appease the most discerning palates. Like his parents, he enjoys cooking, trying new flavours and making new recipes which is something he is pleased to bring to Eric’s.

On a day to day basis he can be found both in the factory, ensuring production is running smoothly, as well as in the offices helping dad Tom manage the business.

Away from the business he is a keen footballer, playing 7-a-side with mates and following Leeds Utd.

John Asbury

One of Eric’s longest serving team members, John Asbury brings a wealth of experience to the pie game. John, who’s been with us over 16 years, works in Operations Management, allowing him to use his passion for the company to oversee all aspects of production.

With a careful eye and high standards, John ensures the final product remains the same high quality, award-winning pies that Eric’s have been known for, for over 70 years.

Passionate about customer satisfaction, John maintains Eric’s ethos with excellent communication and organisation skills helping to build a successful relationship with customers.

John devotes most of his spare time to his three children, however, as a lifelong Huddersfield Town fan, he occasionally makes the odd home game and can sometimes be found coaching or refereeing for his old amateur team.

Chopping board

Legacy built on quality

The legacy that is Eric’s quality produce dates back to the 1940s when the former WWII pilot, Eric Richmond started making his own pies and sausages at his butchers in Ossett and the ethos that underlined the business then, still rings true today.

Local provenance and traceability of all ingredients used in wholesale butchers, pie maker and sausage supplier Eric’s produce is fundamental to the values and principles of the business. The company is proud to be working towards its accreditation to SALSA (Safe and Local Supplier Approval), a robust food safety standard which not only reflects producers’ legal requirements but enhanced ‘best practice’ expectations. Eric’s holds true to its Yorkshire heritage and belief that only ingredients reared or grown within 30 miles of its doors belong in its produce.