A WELL-KNOWN butcher who continues to enjoying sizzling success is using solar power to produce his award-winning sausages.

Ieuan Edwards, founder of Edwards, has moved to renewable energy to help bring down spiralling electricity prices; The Welsh Butcher hit the news last autumn when Edwards's bills soared from £2,500 to £15,000 a week.

The company contacted Carbon Zero Renewables who installed 238 solar panels on the roof of Edwards’ 23,000 sq ft Conwy headquarters and the 120kW system is already paying dividends.

Early results show it will ensure a saving of more than £30,000 and 20,200 kg of CO2 a year – the equivalent to planting almost 950 trees.

Ieuan, who employs more than 80 staff in the town, now sees a light at the end of the tunnel and says this is the next step on Edwards' sustainability journey.

Ieuan said: “The move to renewable energy aligns with our values and of course given spiralling energy costs we needed and wanted to do something.

“It’s a challenging time for everyone but this is also a long-term investment that will have a positive and sustainable impact on both our carbon footprint and overall costs for years to come.”

Ieuan first opened his butcher’s shop in Conwy 40 years ago. Following years of success the company expanded into a nearby production facility, where it makes its award-winning products for leading UK supermarkets, foodservice and meal-kit sectors, and international retailers.

Their popular range includes sausages, beef, pork and chicken burgers, gammon, bacon, and seasonal products.

RELATED STORIES

Gareth Jones, managing director of Carbon Zero Renewables and Net Zero Ambassador for the North Wales and Mersey Dee Business Council, said: "Why more businesses aren't looking at solar energy is quite mind boggling when you consider the effect it has on not only profits but also the world around us.

“The technology installed at their factory is the safest on the market, can be monitored 24/7 and allows for independent analysis of every solar panel on the roof, not just the overall system like others that are out there at the moment.

“Companies are realising that it’s not just about wanting to do something, it’s about having to do something for continuity and to future-proof, because this problem is not going to go away anytime soon.

“Edwards, the Welsh Butcher has recognised that as part of its overall green strategy and I’m sure they will continue to reap the rewards.”