Yorkshire brand to expand after securing £87,000 in business grants
A FARMER who produces free-range pork, lamb and beef is set to expand his Yorkshire business after receiving grants totalling £87,000 from Defra's Rural Enterprise Scheme (RES) and Processing and Marketing Grant (PMG).
Timothy Wilson, from Grange Farm, Levisham, who was awarded the Observer Food Monthly's 'Best Producer' title, produces premium quality, free-range produce under 'The Ginger Pig' trademark on his 300-acre farm on the North York Moors. The additive-free meat is served in top London restaurants and is available through Ginger Pig outlets at the capital's Borough Market and Marylebone High Street.
Derelict outbuildings will be transformed into a kitchen and food preparation area, with sausage making equipment and a curing area for hams, with the help of the Defra grant. The project will provide employment for up to three people, in addition to the three staff already employed on the farm.
Mr Wilson said: "Keeping up with demand has been a real challenge, so we are especially grateful for this grant from Defra. The market for high quality, traditionally produced meat is a growing one and we're delighted that we can now also supply our products to local customers."
Howard Botting, from the Rural Development Service in Yorkshire and the Humber, said: "We're delighted to be able to help Ginger Pig to expand their business in Yorkshire, creating a sustainable rural business and future employment in the area. The level of animal husbandry on the farm at Levisham is second to none and all the animals are slaughtered locally. Their devotion to the highest standards of animal husbandry and food preparation has led to their very well deserved reputation for top quality."
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