College to open butcher’s shop as part of course
A North-East college is involving students in a field-to-fork project by opening a butcher’s shop from which to sell its own farm’s meat.
Houghall Farm at East Durham College’s Houghall Campus is continuing its mission to become a fully sustainable farm and is launching a shop and two brands, Houghall Meat and Houghall Eggs.
East Durham College said it was “giving students the opportunity to see the whole food process, from birth right the way through to the plate”. They are taking part in the butchery as part of the business and enterprise units of their courses.
A master butcher has been hired to teach the students a number of techniques, such as sausage-making.
Farm manager, Keith Cook, said: “We have been working hard over the past couple of years to extend our projects at the farm and show the students that come here how a fully functioning farm works.
“We have had great backing from the principal, who has helped us push on with these projects over the past few years and this is just another initiative that will help us go from strength to strength.
“Now we have the butchers and new brands launched, it helps the students see how a farm runs from start to finish, and gives them the opportunity to get involved in each step of the process. It’s a fantastic experience for them.”
Want more stories like this in your inbox?
Sign up for our FREE email newsletter
- butcher’s shop
- east college
- fork project
- farm’s meat
- own farm’s
- open butcher’s shop
- north east college
- own farm’s meat
- east durham college
- houghall farm
- houghall meat
01 - 03 March, 2017
02 March, 2017
Meat & Poultry Processing Awards
08 March, 2017
The UK food supply chain: sector developments, the impact of Bre
13 - 19 March, 2017
National Butchers’ Week