This will see Campbell Brothers, Henson Meats, Knight Meats and Williams of Flint combine to supply their products and expertise to the company’s national accounts.
Chief executive Stephen Oswald commented: "We're very proud to launch Countrywide Butchers, enabling (Bidfresh) to bring the finest quality meat and the skills of our specialist catering butchers to chefs on a nationwide basis."
Encouraging operators to make meat a ‘treat’ and maximise its potential on menus, Laurence Tottingham, development chef at Oliver Kay Produce (part of the Bidfresh Group and Countrywide Butchers’ sister company), said: "The trend towards consumers eating less meat, especially among the younger demographic, has been well publicized.
“We know from conversations with our customers that many chefs in hotels, restaurants and pubs are looking at ways to address this issue.
"We're using National Butchers Week and the launch of the Countrywide Butchers brand to help our customers focus on the positives.
“For consumers, taking a ‘flexitarian' approach to their diet means meat becomes more of a treat, so we can help chefs emphasize the premium quality of the meat on their menu.
"Whether it's meat, vegan or other specialist menu areas such as seafood or a premium cheeseboard, hospitality operators are having to work harder than ever to attract customers in the challenging eating out market, and as a premium food supplier, we're working closely with our customers to help them keep their menus competitive."
As part of this promise, Tottingham will be running a sous vide masterclass on 20 February (London) and 13 March (Bolton), as well as a class at Henson Meats (London) during with National Butchers Week.
For more information, visit the Bidfresh website.