Malcolm takes McLennan’s reins

•   McLennan’s Butchery new owner Malcolm Dejersey with outgoing owner Ted Whelan. 

By Taylor Clyne,
March 16, 2022

Well-known local butcher Ted Whelan has retired from McLennan’s Butchery after 53 years in the trade.

Long-time employee Malcolm Dejersey and his fiancé Leiha Viney are the new owners of the business.

Ted said after more than five decades on the knives, butchery has changed a lot.

“When I started you would put things in the cabinet and if someone wanted six loin chops, you’d cut them off then and you did it with a meat cleaver, not with the bandsaw like we do these days,” he said.

“In those days you delivered to most of your customers around the area and you’d go and call on people and deliver their order the next day.”

He has fond memories of the years gone by when he used to deliver meat orders to locals on a pushbike, often getting invited in for a cup of tea and some fresh biscuits. 

When Ted started out, there were three butcheries in Scottsdale with Knight’s and Lethborg’s also in town.

Ted thanked all the staff and customers who have been part of his career and supported the business.

“A big thank you to Karen Pearton for her service – you know what you get,” he said.

“I must praise Lionel and Kath Mountney and family, Robyn and Robert Knight and family, Jill Smythe, Lyall and Beth Knight, Julie and Tony Saunders and family, Yvonne and David Atkins plus a big thank you to Pat Gard and Geoffrey Whelan.

“I also wish to thank staff members over the years and all the washup crew.

“I thank all for support and friendship and keep your chin up everyone.” 

Ted said he doesn’t have any ambitious plans for his retirement and will take things as they come, with some more time on the bowls green and travel to Western Australia possibly on the cards.

Ted said since starting out 11 years ago, Malcolm has gained a wealth of knowledge in regards to smallgoods which has amassed huge popularity all over the North-East.

McLennan’s lamb and beef comes from Springfield, and pork from Deloraine which is all cut on site.

After more than a decade at McLennan’s Malcolm said he is pleased to take over the business.

“I started out as a washup boy after school and then started as an apprentice after I finished grade 10,” he said.

“I’m excited to have the opportunity to take over the longstanding business.”

He said there will be a few small changes to the business over time, but for the most part McLennan’s butchery will continue to run as is.