Bernard Etheridge has the butchery trade in his blood.
Since arriving in Australia in the 1800s, the Etheridge family has built a butchery legacy that spans five generations across three regional towns in New South Wales.
Bernard Etheridge’s father Gus in the 1940s delivering meat for Mornington Butchery. (Supplied: Bernard Etheridge)
Originally from England, the Etheridges started their Australian story in Scone in the Upper Hunter region.
There, Mr Etheridge’s great-great-grandfather Edward worked as a butcher before moving further north to Barraba in the 1870s to open the family’s first shop.
In 1946, Mr Etheridge’s grandfather moved to the north west town of Gunnedah, about 75 kilometres west of Tamworth, and purchased the old bootmaker’s shop that soon became Mornington Butchery.
The butchery was passed down from generation to generation, and in 1997, Mr Etheridge bought the shop from his parents and has run it since.
Bernard Etheridge with his parents Gus and Majella circa 2000. (Supplied: Bernard Etheridge)
The end of an era
Mr Etheridge said the shop’s 80-year success story was part people, part product.
“I enjoy what I do, and also the interaction with the public every day is good,” he said.
“The quality in a product, quality of service and the staff have been a big part of the success of the business.
“Without good staff, you won’t have a good business.”
Mornington Butchery in the early 1980s. / The shopfront today.
Mr Etheridge said his parents would be happy that he’s hanging up the knives.
“Dad built the business to quite a large size and he’d be quite pleased that we’ve been able to add to that and maintain the business,” he said.
“They’d be quite pleased that I get to put my feet up.”
Bernard Etheridge says butchery has become less physical in recent years thanks to new machinery. (ABC News: Brigitte Murphy)
Butchery business changes
Reflecting on the four decades spent working in the shop Mr Etheridge said he had observed significant changes in the meat and butchery industry.
“There’s been big changes that you don’t really notice as it happens, but looking back there’s been a lot,” he said.
The shop in 1997. Â (Supplied: Bernard Etheridge)
“I started working here straight out of school at 16 … it was a lot more physical, hands-on work,
“[Now] there’s a lot more machinery; better machinery made life a lot easier.”
He said there has also been change in the public’s eating habits.
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“Back when I first started off the family Sunday roast was a big thing.
“These days people just don’t do that, if they have a family get together, it’s usually a BBQ, so that’s a big change.”
While he said it didn’t contribute to his decision to resign, Mr Etheridge said changes in shopping habits and the emergence of fast-food chains had been a challenge for local businesses in the region.
Bernard Etheridge says fast food has been a challenge for local businesses. (ABC News: Brigitte Murphy)
“The takeaway food industry has taken off,” he said.Â
“When I first started there were 13 butcher shops in town, now there’s only two.”Handing over the reins
After 46 years working in the shop Mr Etheridge said he was ready to let go.
“It’s still quite a profitable industry to be in, it’s just that date of birth is catching up; it’s time to hand the reins on to a younger group of people.
“All of my kids have worked here in various roles, in smaller roles. My daughter still works here on a casual basis, but they’ve all gone off into different areas, so it’s time to sell the business.
“After five generations, this is the finish of the Etheridge family connection to [the] meat industry.”
While Mr Etheridge’s retirement marks the end of an era, a new chapter is just beginning for local cattle farmers the James family.
New owner Kate James says she is looking forward to continuing the legacy of Mornington Butchery.
Kate James’s family will take over the reins in February. (ABC News: Brigitte Murphy)
“I’m super excited and also a bit nervous,” she said.
“I believe all the things that everybody loves about Mornington are all the things that I love about Mornington.
“And those are the things that we’re going to be concentrating on going forward.”