Jim Arrowsmith from Chorley in Lancashire arrived in Australia as a 20-year-old backpacker in 2006.
After realising there was a huge gap in the Australian market for British foods, Jim and his mate Pete Tonge (real name) decided to make their own pork pies.
The pair of British travellers set up a pork pie factory on a pig farm on the edge of the Australian outback.
Fifteen years later, they now sell pork pies, haggis, black pudding and other British goods across Australia and their products have reached as far as Hong Kong.
Bullet points of key topics & time stamps:
● 01:14 – Jim tells us how it all came about
● 07:08 - Find out how many pork pies they make a week
● 09:57 – Jim talks about the nationality of his customers
● 11:40 – Jim tells us what it’s like living in rural Australia
● 14:14 – How Jim met his British wife in Australia
List of resources mentioned in episode, suggested reading & social media handles:
● Pacdon Park Free Range British Butchery
● Echuca Moama – where Jim makes his pork pies
● Echuca, Victoria on Wikipedia
● Moama, New South Wales on Wikipedia
This episode is sponsored by Pacdon Park (www.pacdon.com.au).
Pacdon Park is the only free range British butchery in Australia providing products such as pork pies, black pudding and haggis.
All of their products are made using traditional British recipes.
Find them on facebook and instagram - follow @pacdonpark
Britstralian Producer and Host: Anna Moran
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Britstralian acknowledges the Traditional Owners of the Land we have recorded this podcast on. The area now known as the City of Armadale was originally occupied by the Noongar people many thousands of years before European settlement. We pay our respects to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander cultures.
NOTE: The views and opinions shared by the guest(s) in this podcast are the views and personal experiences of the guest(s) and are not necessarily representative of the views or opinions of Britstralian and the host.