Having used a local butcher for seven years we gained the confidence to build our on-farm butchery with 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. We expanded the butchery in 2021.
…And heres the super Team:
Archie Wight: Butchery Manager, Val Watson: Charcuterie Manager, Steven Clarke: Traditonal Craft Butcher, Sue Hodgkins: Food Production Support, Trevor Hedges: Butchery Apprentice recently signed upto SVQ Craft Butchery, Sam Heatherington: Butchery Apprentice - sign up to SVQ Craft Butchery coming soon !
and in the hot seat .... Judith Thompson our Office Administrator.