Andy Green

National Sales Manager Andy Green has a great passion for meat and a great passion for sales. Which makes him perfect for life here at Birtwistles.

Andy started working in a butchers shop at the age of 15 and since then he’s built up an impressive 25 years experience working as both a butcher and a salesman. This combination of skills makes him a very credible and approachable person for customers to engage with. He knows exactly what he’s talking about and is very capable of demonstrating it. We’re proud to say that this set of skills exists throughout all our Sales Managers.

“I’m very proud of the relationships that I’ve built up with our long-standing customers, when you consistently deliver for them year after year, it’s a great feeling”

As you’d expect, a big part of Andy’s role is attracting new customers. He takes great pride in introducing people to the company and showing them all the things that make us special. This helps Andy in his goal to convince customers that Birtwistles is the right choice for their business,  it’s a challenging and enjoyable journey that, due to Andy’s hard work, often ends in a great result for both the customer and us.

Andy puts just as much effort into working with existing customers too; maintaining and developing strong relationships helps us to consistently meet requirements and exceed expectations. Andy’s always willing to go above and beyond for every single one of our clients. This extra effort and service is one of our big selling points of the whole Sales Team, and Andy embodies this.

Of course, it’s one thing to hear about what makes us special but nothing quite compares to seeing it for yourself. As a result, the Sales Team are encouraged to invite customers for a tour of our facilities, giving them the chance to meet our team and have a good look around the factory.

We’re very proud of our facilities and our professional set-up, especially our new state-of-the-art Culinary Centre. Andy’s always eager to be involved in new product development as well as putting on butchery demonstrations and meat workshops.