Coventry poultry business secures its future in acquisition by Yorkshire fine food group
Adlington Ltd, the Warwickshire family poultry business based near Coventry, has been acquired by Yorkshire Speciality Foods, the Harrogate company behind artisan smokery brand Old Hardisty.
The deal secures the future of a well-known Warwickshire producer and sets it up for growth as part of a wider British fine food group. The value of the deal has not been disclosed; the acquisition was supported by the group's long-term business consultant, John Mingay, and Close Brothers, Yorkshire Speciality Foods' lending partner. For Adlington's customers and suppliers, the message is continuity: the same teams, the same standards and the same service continue as before.
The business keeps its name, its people and its local roots, now backed by fresh investment and expanded capability. Adlington is one of the region's quiet success stories. Founded by Rod Adlington in 1989 and built on a decades-long family farming heritage, it grew from a one-man operation - Rod did the butchery and deliveries himself in the early years - into an award-winning premium poultry supplier, specialising in value-added chicken and turkey products.
With its ownership now retiring, the acquisition secures the future of a thriving business, protecting its name, its people and its standards. Adlington is known across the region for award-winning free-range and speciality poultry and its "field to fork" approach, and holds a commercial partnership with Coventry Rugby that underlines its place in the local business community. Old Hardisty, founded by chef Andrew Butler (left in pic), brings its own Great Taste-recognised craft heritage in traditionally smoked speciality foods.
The acquisition keeps two established brands alive and independent in identity, while giving both the scale to compete. The combined group occupies a distinctive position - able to handle volume a small producer cannot, while retaining the care, provenance and flexibility that larger operators will not entertain. The focus is on value, quality and innovation rather than commodity supply.
As part of the transaction, Old Hardisty founder Andrew Butler has appointed Tom Beasley (right in pic), formerly the group's operations director, as managing director and business partner - strengthening the senior leadership team and supporting long-term growth and succession. Through the fourth quarter of 2026 and into 2027, the group will invest in developing its brand infrastructure and product ecosystem, with more to be announced in the months ahead. Rod Adlington, who founded Adlington in 1989, said: "I started this business on my own in 1989, doing the butchery and deliveries myself in the early years, and I'm incredibly proud of what it has grown into.
"Handing it to people who share the same values means everything - the team, the customers and the standards we've built will all be looked after, and the business has the backing to keep going from strength to strength." Founder of Old Hardisty, Andrew Butler, said: "Adlington is a business with real heritage and a brilliant reputation.
"Our job is to protect that and help it grow, not to change what makes it work - and we're very excited about what we can achieve together in the months and years ahead." Yorkshire Speciality Foods Ltd is the Harrogate-based company behind the artisan smokery brand Old Hardisty. Founded by chef Andrew Butler, Old Hardisty produces small-batch, traditionally oak-smoked salmon and speciality foods from the Yorkshire Dales, and has earned Great Taste recognition alongside supplying respected names in British food retail including EH Booths and DukesHill.
Adlington Ltd is a family-run premium poultry business based near Coventry in Warwickshire. Founded by Rod Adlington in 1989 and built on a decades-long family farming heritage, it has grown from a one-man operation into an award-winning supplier to restaurants, retailers and the British fine food market, specialising in value-added chicken and turkey products. It is known for its "field to fork" approach and multiple Great Taste Awards.
