The handover to John Allitt and his partner Katie Murphy took place last week, and Peter knows he is leaving the business in good hands.
John has been working alongside Peter for four years, after initially doing his apprenticeship at another local butchery.
While John and Katie may make a few slight changes to make the business their own, on the whole it will remain unchanged.
They will offer the same quality service the CBD butchery has come to be known for, and will continue to offer the famous Mokanger recipes that have kept customers coming back for many years.
Peter may still be seen in the business from time to time during the transition, but he said he’s looking forward to taking more time for himself.
“My aim is to stay healthy and enjoy every day, and what it offers,” Peter said.
“I want to thank our loyal customers over the last 60 years, and the Rourke family who were the previous owners of this shop (in Cressy St) 51 years ago.
“And a special thank you to Greg Cecil who has been with us for the whole time.
“Mokanger Butchery will continue with the new generation, and I wish John and Katie all the best in their new venture.”
John said it is a love of food that led him to become a butcher in the first place, and he’s been working towards the goal of running his own business for the last three years.
While a succession plan to take over Mokangers was not discussed at the time, the opportunity for John to take over from Peter fell together at the right time for both of them.
John said the customers have all been very supportive of the change, and he looks forward to providing the same level of service they have come to expect.
“We’ll keep meeting customer demand, and we want to thank everyone who has supported us in our first weeks as new owners,” John said on behalf of himself and Katie.
“Greg Cecil will remain with us, and also on the team is Mick Stevens who has 16 years of butchering experience.
“I want to thank Peter for sharing his experience with me, which has included how to stay calm and collected.
“I’ve also learned from Peter all his yummy Mokanger recipes, which will continue to be available.”
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