Family moves on from the Castleford firm it founded back in 1876

A family that came to Castleford to set up a food business that has been handed down the generations has finally said a fond farewell after 144 years.
Nigel Schofield who is retiring from his business in Castleford with Steph Bage who is taking over. Picture Scott MerryleesNigel Schofield who is retiring from his business in Castleford with Steph Bage who is taking over. Picture Scott Merrylees
Nigel Schofield who is retiring from his business in Castleford with Steph Bage who is taking over. Picture Scott Merrylees

Schofields has been passed from father to son since 1876, but when Nigel Schofield recently decided to hang up his apron, he became the last of his family to run the business.
Nigel, 57, said: “It’s the end of the Schofield line in terms of ownership, but I totally understand.

“It’s been an extremely difficult decision and there’s been a lot of tears shed over the past few weeks when I realised it was coming to an end.
“It’s been gut-wrenching, I knew I would be the last Schofield and this day had to come.

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“I have been in the business for 40 years and it’s time to pass it on to new blood as it were.”
Schofields The Deli has been open on Carlton Street since 2016, stocking all you would expect from a modern delicatessen, from pies to cheese, cold meats and sandwiches.

The family name however  has long been synonymous with tripe dressing - preparing the lining of sheep or cows’ stomach  ready for eating.

Once a kitchen staple, it seems worlds away from a society more tuned into stuffed olives and hummous.

With choices expanding and appetites changing, the demand for tripe has plummeted over the decades, a warning that the Schofields needed to stay ahead of the game.

“We’ve seen a lot of changes,” explained Nigel.

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“Going back to the 50s and 60s there were three or four tripe dressers in Castleford.

“When my father decided to hang up his apron and pass it on to me we had to diversify.

“We  didn’t want to sell tripe anymore because there’s little call for it now, it’s a dying trade.
“It’s an older person’s dish and people these days are not interested. We had to progress with the times.”
As well as the diverse foods made available to sell, Nigel says the biggest changes in the industry have been the hygiene regulations which he says have come in “leaps and bounds”. 
He has vivid memories of the tripe being  in large quantities sold from a large marble slab, with the meat often freezing during the winter months.

The Schofields came to Castleford in the 19th century from the far reaches of West Yorkshire to open their tripe factory on Ings Lane - a business opportunity created by the influx of people moving to towns to work in the newly-opened coal mines.

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It thrived for a century until the decision was taken by Nigel’s father to sell the factory  to chemical company Hickson & Welch, and concentrate solely on dealing directly with high street customers.

Schofields moved into the new market in Castleford in the early 90s, before eventually talking over its current site on Carleton Street.

As of Tuesday, the shop has re-opened under the ownership of Steph Bage, who has worked at Schofields for the past three years and has a decade of experience in the food industry.

Nigel added: “There are not many people I would have trusted to take over this legacy other than Steph. It’s in very good hands.

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“But people still need to use local, independent shops. They need the support of the people of the town.

“At the end of the day, food fads come and go, but good quality will last forever.

“I just wanted to serve the best produce I could find in a 20-mile radius, and I’m happy to say that’s what we do. 
“I mean no disrespect to other shops but some of the stuff they sell is not as good.

“We go for the high-end of the market and I’m glad to say there’s a lot of who prefer the better quality.I’ve always tried to give people the best available food, and it makes me feel happy that I’ve done that.”