Having used a local butcher for seven years we gained the confidence to build our on-farm butchery and charcuterie facility in 2008. Since than, we have organically prepared, produced and added value to the meat from our farmed cattle, sheep and pigs every week of the year. We expanded our charcuterie facility some five years later, moving it into the 200 year old stone byre in the farm yard where we now do all the smoking, fermenting and air-drying.
…And heres the super Team:
Steven Clarke: Butchery Plant Manager, Val Watson: Charcuterie ProductionManager, Archie Wight: Super-hero Butchery Apprentice, Lee Bennett; Traditonal Craft Butcher par Excllence with 4 decades worth of experience Sue Hodgson; Super hero no nonsense full stop !!
AND ....at the essential hub of it all in the office often with our Amanda (labelling patiently or preparing gel packs), is Judith Thompson our Office Administrator who manages the books with a light touch and much else besides !!