Pupils learn skills from popular butcher

Pupils from Holme Junior and Infant School in Holmfirth, West Yorkshire, were taught about the industry by master butcher Brindon Addy
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Students at Holme Junior and Infant School in Holmfirth, West Yorkshire, were treated to an educational butchery workshop by master butcher Brindon Addy. 

Addy’s visit supported the school in its quest to gain the coveted Food for Life silver award. Holme Junior and Infant School has already obtained the Food for Life bronze award through the British Soil Association for its healthy and climate-friendly food culture.

“Our pupils need to understand where and how their food is sourced, along with growing and cooking skills, and we are working in partnership with farmers and local food businesses like Addy’s Butchers to equip them with this vital knowledge,” said Jill Brook, school lead for Food for Life.

“Brindon showed us a range of meat cuts and explained where they were taken from the animal. He also spoke to the children about the wide variety of Yorkshire-grown and reared produce, and made the distinction between products grown outside the county, but marketed by Yorkshire companies – for example Yorkshire Tea from Taylors of Harrogate.”

The school’s pupils were then given the opportunity to make their own hand-raised pork pie using hot water pastry, after Addy demonstrated to them how it was done.

“The children made the pastry and then formed two pies each very successful, also using their experience to write instructions on how to make them,” added Brook.

“Brindon returned at the end of the day with the baked pies. Our children were delighted to take home two pies each to their families, who gave tremendous feedback the following day.”

To understand the complete supply chain further, the students will visit Addy’s Penistone Road shop later this month where they will gain an appreciation into the preparation and packaging process of products, and learn about the marketing and sales aspects of the business.

“We will then visit the farm of one of Brindon’s suppliers, so the children will be aware of the complete process from field to fork. Pioneering initiatives such as these are integral to our ongoing Food for Life journey.”

Award-winning butcher and member of the Butchers Q Guild, Addy explained about the importance of ensuring the younger generation appreciates where their food comes from. “It is imperative that our children and young people learn all about the values of eating healthy, environmentally friendly and sustainable locally produced food – and exactly how it gets from gate to plate,” said Addy.

“We are delighted to support the school’s efforts to progress up the School for Life ladder and wish them every possible success in their continuing journey.”

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