Venison Sets new Trends
Sales of venison will continue to grow in the farm shop market the owner of a North Yorkshire based venison business has said.
Nigel Sampson, owner of Holme Farmed Venison, said his sales of venison had increased by 165% over a two year period and the market for farm shop orders was growing.
Orders were up significantly across the board, seeing a 70% increase in supermarket, catering and independent sectors, he added.
Sampson said: "I'm delighted to announce that 2006 was a record year for sales across the board, we've taken record supermarket orders over the summer period, that peaked into a frenzy over Christmas...I'm confident that this trend is set to continue."
Recently, Sampson met with a team of international development chefs from a major food service company, keen to cook with Holme Farmed Venison. Sampson said the senior development chef, tasked with tracking food trends predicted that venison would be as much in demand as beef by 2012.
Sampson added: "Venison is low in fat and very high in Omega 3 oils?and these are key to the surge in appeal.
"There's been a great deal of publicity surrounding the cattle industry working to put more Omega 3 in beef, but it occurs naturally in venison.
"If you are going to eat red meat, the healthiest option by far is venison."
Holme Farmed Venison started with a herd of 400 deer on a farm just outside York and headquarters behind a butcher's shop in Boston Spa.
Sampson relocated the company headquarters to an EU approved factory in Sherburn-in-Elmet, investing £0.75m in the business with the assistance of a Defra grant. He now has a staff of thirty, and manages a herd of 2,000 deer on his own and associated farms.
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