Open local doors to local meat

A guide to your local meat suppliers, their produce, their quality standards and how to buy from them

Winter 2008

We are two mums from Whissendine in Rutland who feel passionately about local food.

In our experience there is little practical information available to people like us about where and how we can buy local, quality meat. Where can you find out why the meat fromthis farmer or from that shop is good? Who defines “good” anyway and how can I find those qualities that matter to me? Where can you find out how the animals are raised or slaughtered without phoning up and asking awkward questions?

All in all, in our experience, it takes effort and commitment; nerves and confidence, to be a discerning buyer of local meat.

On sitting down to consider these questions, we wondered if perhaps we should try to do our bit. Why not? We had the interest but we also had the backgrounds in research and communications. Why leave all the promotion to Jamie Oliver, Jimmy Doherty, Rick Stein or Hugh Fearnley-Whittingstall. Isn’t there every reason for the ordinary consumer to take a lead from their inspiration and be proactive too?

We decided to have a go, set to work and this practical guide for you the meat shopper, is the product of our labours. Fortunately, Altmore Business Law (ABL) were looking to support a local cause and they stepped in to cover the printing costs. Thanks to ABL, contributors did not have to pay towards the cost of production and even better, it means that the guide is free!

We hope you find it useful, that it draws you towards your local producers whom we have found to be bright, responsive and highly committed professionals. If you do make use of the guide, let us know what you think via the contact details at the back. Hopefully it will be the first of many editions.

Happy meat hunting!

Catherine and Lizzie www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers Below is a map of the contributors to the pamphlet. You can see who is near you at home or at work or along a route that you regularly travel. Perhaps you never realized that there was a reputable butcher less than a mile from your place of work! All these suppliers sell meat from their farm, shop, other outlets and many from the farmers markets.

KEY 1. Geo Adams, Spalding 2. Ashley Herb, Ashley 3. Keith Bailey, Asfordby 4. Brentingby Meadows, Brentingby 5. Brocklebys’, Asfordby Hill 6. Buckminster Stores, Buckminster 7. David Cox, Stathern 8. Cuckoo Farm, Ketton 9. G.T Doughty, Tugby 10. Farndon Fields Farm, Market Harborough 11. Fen Farm Venison, Sleaford 12. Flackies Meats, Lutterworth 13. Grasmere farm, Deeping St James 14. Greenacres, Belton in Rutland 15. Keythorpe Rare Breeds, Keythorpe 16. Post Office & Stores, Market Overton 17. Moor Farm Meats, Newborough 18. J & R.G. Mould, Nassington 19. W.H. Munton & Sons, Bourne 20. Northfield Farm, Cold Overton 21. Scalford Meadows, Melton Mowbray 22. A Turner & Sons, Little Bytham

The profiles that follow were compiled using a standard form dispatched to farms, farm shops, butchers and other local meat suppliers who sell to individual consumers. Contributors completed these as fully as they wished or as applied; variations reflect that. Information accuracy is the responsibility of contributors and was accurate at time of print.

Two factors affect the geographic coverage secured: first, some chose to take part; others declined. Second, there is no definitive list of suppliers and hard as we tried to find everyone some will be missing simply because we weren’t aware of them. We hope they will contact us for the next edition. • 1 •

NAME GEO ADAMS & SONS (RETAIL) Ltd Business Butcher Address The Crescent, Spalding, PE11 1AG Phone 01775 725 956 Email [email protected] Website www.geo-adams-direct.co.uk

MEATS All cuts Lamb, beef, pork, poultry, cooked meats (includes hand made pork pies & acelet i.e.Lincolnshire haslet) Lamb, beef, pork, poultry, cooked meats (includes hand made pork pies & acelet)

Meat Profile All meat is farm assured. Occasionally supply organic meat.

What’s special about our meat? “All meat is bought from small abattoirs and butchered by our team of experienced staff. Our speciality is Lincolnshire sausage and pork pies, all of which are made by hand, using old fashioned methods.” (Nick Richer, General Manager)

Buying the meat At the butcher’s shop in Spalding. Online www.geo-adams.direct.co.uk

Means of Payment Cash, cheque, debit cards & credit cards..

Accessibility Shop is open 8am-5pm Mon-Fri, 8am-3.30pm Sat Deliver to Spalding customers or £9 delivery charge for elsewhere in the county.

REGULATORY STANDARDS Farm Assured (BPEX & EBLEX) meat.

• 2 •

NAME ASHLEY HERB FARM SHOP Business Farmer supplying from the farm and farm shop Address Main St, Ashley, Market Harborough LE16 8HG Phone 0778 968 7192 Fax 01858 565722 Email [email protected]

MEATS All cuts Own farm lamb and beef; local pork. All year Own farm lamb and beef; local pork.

Meat profile Our own lamb and beef are traditionally reared in the Welland Valley and slaughtered locally.

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers OTHER FRESH PRODUCE Herbs, vegetables, vegetable plants, bread, home made cakes, free range eggs, local free range chickens.

What’s special about our meat? “Ashley Herb Farm beef and lamb products are home produced and offer superb cooking and eating quality with fantastic flavour. This end result is produced through a combination of good animal husbandry and rich grazing on the renowned Welland Valley pastures of Leicestershire and Northamptonshire. We ensure careful handling of the animals prior to slaughter at a local abattoir and traditional meat hanging and preparation methods.” (S. Robinson, Proprietor)

Buying the meat • Farm Shop open: Tues - Sat 10am - 6pm; Sun 11am - 4pm • Phone on 0778 968 7192 • Farmers markets at Market Harborough, Burton Latimer, Olney, Oundle, Oakham, Higham Ferrers, Market Bosworth.

Means of payment Cash, cheque, credit/debit cards.

Accessibility Open to visitors and children. Do not deliver.

REGULATORY STANDARDS CMi Assured Food Standards.

• 3 •

NAME KEITH BAILEY Business Butcher Address 82, Main St, Asfordby, (nr Melton), Leicestershire, LE14 3SA Phone 01664 812205

MEATS All cuts Beef, lamb, pork, chicken, veal escallops, duck. All year Beef, lamb, pork, chicken, veal escallops, duck. Seasonal Turkey, geese.

Meat profile Local farm meat (sourced from Grantham, Melton, Oakham) Examples of farms – Max Hobill, Arnolds, Porters. All slaughtered at Lincolnshire Meat Company with full traceability (01476 578121)

OTHER FRESH PRODUCE Prize winning sausages and pork pies; home cooked ham; bacon; potted beef; tongue; steak & kidney pies; faggots; black pudding; sausage rolls; pork hazlet.

What’s special about our meat? “Our family has been in the business for over 100 years. When I first started, my grandpa told me to handle meat like a new born baby and that is what we still do!” (Keith Bailey, proprietor)

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers Buying the meat • At the shop • Mobile van twice per week in the areas of LE13 • Order over the phone. (01664 812205) • Within reason (depending on order size and distances) we can deliver).

Accessibility Open during shop opening hours: Tues - Fri 7.30am - 5.30pm; Mon and Sat 7.30 - 12.30pm.

Means of payment Cash, Cards, Monthly account.

REGULATORY STANDARDS EBLEX, Farm Assured Quality Standard.

• 4 •

NAME BRENTINGBY MEADOWS, J HAWLEY & SONS Business Farmer supplying from farm Address Hall Farm, Brentingby, Melton Mowbray, LE 14 4RX Phone 01664 562 763 Email [email protected] Website www.brentingbymeadows.co.uk

MEATS Seasonal ½ lamb freezer box End May- Jan Any cut of mutton Oct – Feb Beef freezer box or beef starter pack Oct – June

Meat profile • Beef is farm assured Aberdeen Angus cross - cattle are grass fed and over wintered in straw yards. All cattle are born on the farm and spend their entire life with us. Cattle are matured slowly and slaughtered at 24 to 30 months. Meat is hung for 23 weeks • Lamb is farm assured traditional March/April born meat, reared out of doors • All our animals are reared extensively • Our land is managed under the countryside Stewardship scheme – we farm for wildlife and to maintain our ancient ridge and furrow pastures • Meat is slaughtered in Leicestershire.

What’s special about our meat? “ Brentingby Meadows beef and lamb is managed as part of our traditional mixed farm where wildlife and heritage are preserved. Livestock are slowly matured on our ancient ridge and furrow grassland and housed in straw barns when winter weather requires. We support local abattoirs and offer a personal delivery service. By buying our meat you are helping to keep alive, our Leicestershire landscape.” (Julia Hawley, Direct Sales Manager)

Buying the meat • We do not sell through a farm shop – come to us for fresh meat delivered in freezer boxes • Meat needs to be pre-ordered • Buy our meat over the phone or online.

Accessibility Will deliver within most of UK if a beef pack or ½ lamb is ordered.

Means of payment Cheques or cash on delivery.

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers REGULATORY STANDARDS EFSIS (Beef and Lamb farm assurance). Farm is managed under Countryside Stewardship and Entry Level Stewardship.

• 5 •

NAME BROCKLEBY’S FARM SHOP Business Farmer who supplies from the farm, farm shop, butcher Address Asfordby Hill, Melton Mowbray, LE14 3QU Phone 01664 813200 Email [email protected] Website www.brocklebys.co.uk

MEATS All cuts Hebridean lamb, organic Saddle back pork, organic Longhorn beef, free range Sasso chickens. All year Hebridean lamb, organic Saddle back pork, organic Longhorn beef, free range Sasso chickens.

Meat profile • Soil Association organic beef • Soil Association organic pork • Free range chicken.

OTHER FRESH PRODUCE Shop makes its own sausages, burgers and pies including the award winning Brockleby’s Organic Melton Mowbray Pork Pie – the only organic pork pie in the world. Sell ready meals such as a Longhorn Beef in Melton Red Ale. Locally made cheeses, charcuterie, preserves, cakes, bread, wine and beer. Has gluten free food.

What’s special about our meat? “All our meat is either organic, rare breed or traditional breed; raised locally by ourselves or neighbouring farmers in free range, natural environments. Our organic Longhorn beef is famed by celebrity chefs for its fabulous beef taste and tender texture. Our Sasso chickens are the gourmet’s choice for flavour. Our pork is from organic, saddleback pigs. The lamb is from our own flock of Hebridean sheep grazed on Leicestershire pastures.” (Ian Jalland, Proprietor)

Buying the meat • Farm shop: Mon - Thurs 9 - 6pm; Fri 9 - 7pm; Sat 9 - 5pm; Sun 10am - 4pm • Farmers’s Markets at Bingham, Burbage, Leicester, Loughborough, Market Bosworth and West Bridgford. Every Sunday at Woodlands, Wyevale Garden Centre (Market Bosworth) • Will deliver.

Means of payment Main credit cards.

Accessibility Buy at shop; order meat by phone or online.

REGULATORY STANDARDS Soil Association registered. Local Environmental Health approved.

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers • 6 •

NAME BUCKMINSTER STORES Business General village store Address 2 Main St, Buckminster, Lincolnshire, NG33 5SA Phone 01476 861180

MEATS All cuts Pork (chops, sausages, bacon, ham, pies). All year Pork (chops, sausages, bacon, ham, pies).

OTHER FRESH PRODUCE Free range eggs from Spalding; fresh fruit and vegetables from a local supplier.

Buying the meat Order from shop. Mon - Thu 7.30 - 5pm; Fri 7.30 - 4pm; Sat 7.30 - 2pm; Sun 7.30 - 12 pm.

Means of payment Cash or debit card.

• 7 •

NAME DAVID COX Business Butcher Address 27 Main St, Stathern, Melton Mowbray, LE14 4HW Phone 01949 861066 Mob 07713299185 Email [email protected] Website www.butchercox.co.uk

MEATS All cuts Pork, beef, poultry. All year Pork, beef, poultry. Seasonal Game Meat profile All suppliers have to be reputable and we are committed to that policy.

OTHER FRESH PRODUCE Fruit and vegetables, cakes and pastries, meat pies, pork pies, bread, cheese, our own cooked meats.

What’s special about our meat? “ I have a passion for making customers happy. I am good and honest and I leave the bull...on the farm!” (David Cox, proprietor)

Buying the meat • From our butcher shop • We deliver to your door and no minimum orders are required • You can buy over the phone or online • Discounts for regular customers

Means of payment Cash, cheque, credit card.

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers NAME DAVID COX (cont) Accessibility Delighted to have visits. Hours of opening: Tues/Wed/Fri 7am - 4pm; Thurs & Sat 7am - 12pm

REGULATORY STANDARDS ALL Standards-Food standard assured, Higher level EFSIS approved poultry, pork outdoor and assured etc.

• 8 •

NAME CUCKOO FARM Business Farmer who supplies from the farm, on farm slaughtering, butcher Address Rutland Organic Poultry, Cuckoo Farm, Ketton, Stamford PE9 3UU Phone 01780 722009 Fax 05600 755587 Email [email protected] Website www.rutlandorganicpoultry.co.uk

MEATS All year • Organic chicken (whole with giblets, breasts, thighs, drumsticks, wings, carcass) • Organic turkey (whole with giblets, crown, thighs, drumsticks) • Organic goose and organic cockerels (both whole with giblets) • Organic venison (saddle roast, haunch roast, steaks, casserole, shank).

Seasonal/when available Pheasant, rabbit, pigeon, partridge and hare.

Meat profile • All poultry, eggs and venison is organic to Soil Association standards and beyond • Slaughtered humanely on farm to avoid stress of transport • Poultry traditionally hung, sinews pulled and trussed • Venison hung for 2-4 weeks (varies with age of deer).

OTHER FRESH PRODUCE Organic eggs.

What’s special about our meat? “We produce poultry and eggs to the highest organic standards but believe that quality and taste of our products are the most important factors. We achieve this by selecting slow growing breeds. All our birds range and forage outside on grass and clover rich meadow; they are individually and humanely slaughtered, then hung to develop flavour and freshly eviscerated just before sale.” (Pat Taylor, Proprietor)

Buying the meat • At Cuckoo Farm (Do phone first) • Farmers markets in Stamford, Oundle, Market Harborough, Oakham and Uppingham • Over the phone • Online.

Accessibility • Deliver chicken or venison • Farm open days • Over phone or online or in sites listed above.

Means of payment Cash, cheque, debit or credit card.

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers Loyalty discounts Loyalty discounts for regular customers.

REGULATORY STANDARDS • Soil Association assured – Grower Licence G5618 and Processor Licence P7892 (annual inspections) • Animal Health (licence to kill with humane electrical stunner) • Environmental Health approved (annual inspections)

• 9 •

NAME G. T DOUGHTY Business Butchers Address Chapel Lane, Tugby, Leicestershire, LE7 9WA Phone 0116 259 8211

MEATS All cuts Lamb, beef, pork, chicken. All year Lamb, beef, pork, chicken.

Meat profile • Free range Norfolk chicken • Beef, lamb and pork is all from local Leicestershire or Lincolnshire farms.

What’s special about our meat? “We are an old fashioned local butcher that has traded for over 100 years. We have provided our customers with locally sourced and well hung meat for all of that time and will continue to do so well into the future.” (Gary Gregg, Proprietor)

Buying the meat At our shop. Over the phone.

Means of payment Cash, cheque and all major credit/debit cards.

Accessibility Shop opening hours: Tues-Wed 8.00 - 1.00 2.00 - 4.30 Thu-Fri 8.00 - 1.00 2.00 - 5.00 Saturday 8.00 - 1.00

Children welcome.

REGULATORY STANDARDS Meat Hygiene Service (MHS)

• 10 •

NAME FARNDON FIELDS FARM SHOP Business Farm Address Farndon Fields Farm, Farndon Rd, Market Harborough, LE16 9NP Phone 01858 464838

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers MEATS All cuts Pork, beef, chicken, lamb and also specials (e.g. apricot stuffed loin of pork), sausages and bacon. All year Pork, beef, chicken, lamb. Seasonal Game, christmas turkeys and geese.

Meat profile • Free range chicken meets RSPCA welfare standards • Free range Packington Pork, Staffordshire • All British beef – hung for 21 days • Bretby lamb from two Derbyshire farms • Locally reared game from two Leicestershire farms.

OTHER FRESH PRODUCE Fresh home grown fruit and vegetables, local bread and cakes. English cheeses and chutneys. An award winning farm shop offering a full range of fresh produce. Café serving food using fresh ingredients from the shop.

What’s special about our meat? “We sell only meat that has been reared to a very high standard. We are farmers and know the farmers who rear the very best meat. We have a great butcher who makes our sausages and will prepare any cut or joint that you may require.” (Milly Stokes, Owner)

Buying the meat At Farndon Fields farm shop we serve over the counter and we also have a large selection of ready prepared meat, sausages and bacon.

Means of payment Cash or credit card.

Accessibility Open 7 days per week: Mon - Sat 8am - 6pm; Sundays & Bank Holidays 10 - 4pm.

REGULATORY STANDARDS Member of the National Farmer’s Retail & Markets Association (FARMA)

• 11 •

NAME FEN FARM VENISON Business Farmer supplying from the farm Address Fen Farm, Horbling Fen, Sleaford, Lincolnshire NG34 0JX Phone 01529 421272 Fax 01529 421747 Email [email protected] Website www.fenfarmvenison.co.uk

MEATS All cuts Venison All year Venison

Meat profile Grass fed Free range Field slaughtered Butchered on farm

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers What’s special about our meat? “Delicious and consistently good meat. Venison is very healthy and high in iron and protein; low in cholesterol. Animal welfare is of the highest importance to us.” (Jane Wesley, Partner’s wife)

Buying the meat • From the farm (Phone first) • Local farmers markets and shows.

Accessibility Visitors welcome by prior arrangement.

Means of payment Credit card, cheque, cash.

REGULATORY STANDARDS GENESIS Quality Assurance

• 12 •

NAME FLACKIES MEATS OF LUTTERWORTH Business Butcher Address 24, Church St, Lutterworth, LE17 4AW Phone 01455 552701 Fax 01455 553893 Email [email protected]

MEATS All cuts Beef, pork, chickens, turkey, homemade sausages, homemade burgers. Exotic meats (e.g. crocodile, bison, wild boar, kangaroo). All year Beef, pork, chickens, turkey, homemade sausages, homemade burgers, bacon. Exotic meats (e.g. crocodile, bison, wild boar, kangaroo). Seasonal Game (e.g. pheasant, grouse).

Meat profile • Chickens - animal welfare on farms and slaughter is RSPCA approved • Beef and lamb is locally sourced and slaughtered - welfare 1st class • Free range pork from North Leicestershire where slaughtered. • Farm is personally inspected.

OTHER FRESH PRODUCE Local eggs and cheese.

What’s special about our meat? “Our meat is local, where possible. The animals are well cared for, then the meat is hung and prepared to a high standard. We offer a money back guarantee. We have a highly qualified and experienced staff team with 50 years expertise in the trade.” M. Flack (Partner).

Buying the meat • At our shop Mon - Saturday 8.30 - 5.30 • By phone or email • Free local delivery • Numerous local hotels and restaurants.

Means of payment Cash, cheque, all credit cards.

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers Accessibility Open during shop opening hours.

Loyalty scheme £1 discount if spend more than £10.

REGULATORY STANDARDS EBLEX

• 13 •

NAME GRASMERE FARM LTD Business Farmer who supplies from the farm Butcher shop (Market Gate, Market Deepings) Address 127, Station Road, Deeping St James, Lincs, PE6 8RQ Phone 01778 342 344 (Farm) Fax 01778 342 540 Email [email protected] Website www.grasmere-farm.co.uk

MEATS All cuts Pork - All e.g. fresh pork joints, a range of award winning sausages including traditional Lincolnshire; dry cured bacon, home cured gammon .All year Pork - All e.g. fresh pork joints, a range of award winning sausages including traditional Lincolnshire; dry cured bacon, home cured gammon.

Meat profile • All pork from own herds only • The pigs are reared on stone ground meal, milled at our 18th century watermill on the River Welland • The pigs are housed in open ended barns.

OTHER FRESH PRODUCE A range of quality cooked pork food products including cooked ham, pork pies, sausage rolls, black pudding and pate.

What’s special about our meat? “Grasmere Farm is a family business which takes pride in its traditional quality pork and bacon produce. At Grasmere Farm, quality, flavour and tenderness can be guaranteed due to carefully controlled cereal diets, a friendly environment and modern processing facilities. Experience great value and taste the difference.” (Stuart Stables, Director)

Buying the meat • Our own shop: Grasmere Farm Traditional Butcher’s Shop, Market Gate, Market Deeping, Peterborough 01778 342 239 Opening hours: Mon - Fri 7.30 - 5pm; Sat 7.30 - 4.30 • Farmers Markets (Oakham, Oundle, Stamford, Market Deeping, Spalding, Grantham, Sleaford, Melton, Uppingham, St Ives & Huntingdon) • Farm shops at Ashwell, Belmesthorpe, Belton in Rutland, Newton, Farndon Rd in Market Harborough • Post Offices in Market Overton, Baston, Barnwell, Stoke Rochford • Other village local stores in Edith Weston, Thurlby, Ketton, Langtoft, Castle Bytham, Northborough, • Vine House Farm in Deeping St Nicholas.

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers Accessibility Deliver for orders over £25 in locality (20 miles radius). See Web Site for Delivery areas and days. Over phone or online or in sites listed above.

Means of payment Cash, cheque, debit or credit card.

Loyalty discounts Loyalty stamps are available from Grasmere Butchers shop each time you spend £15.

REGULATORY STANDARDS Local Authority 4 star rating. Farm Premises are FSA Approved and MHS inspected.

• 14 •

NAME GREENACRES FARM SHOP Business Farm Shop Address 1 New Road, Belton in Rutland, LE15 9LE Phone 01572 717210 Email [email protected] Website www.greenacres-farm-shop.co.uk

MEATS Cuts For the freezer – half or whole lamb. Seasonal July to January.

Meat profile Grass fed with minimal intervention.

Buying the meat Order at the farm shop or by phone.

OTHER FRESH PRODUCE Seasonal fruit and vegetables, homemade cakes, pies, jams and chutneys, Brockleby meat pies, Grasmere sausage and bacon, local honey.

What’s special about our meat? “Delicious fresh, home produced lamb.” (Bev Davis, Mrs)

Accessibility Farm shop opening hours: 10am - 6pm (closed Thursdays). Will deliver to customers within 10 mile radius.

Means of payment Cash or cheque.

NATIONAL STANDARDS Fabbl

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers A message from Farming and Countryside Education (FACE)

At present the Government has a clear agenda that schools should play a more active part in shaping attitudes to healthy eating which includes the wider issues of what children learn about food: where it comes from, how it is produced and how to cook food for themselves and their own families in the future.

At the heart of this agenda is a disconnection between food and farming and the reality is that many young people have little concern about where or how their food is produced. How can food miles, freshness and animal welfare become real live issues of meaning? The answer may be to personalise the food chain so that the people who grow and prepare our food are more like our neighbours and their concerns become ours.

Farming & Countryside Education (FACE), is the educational charity for the food and farming sector. It is working with schools and local food initiatives to encourage informed discussions about food choices. Many of these are making the connections with actual farmers who grow their food, those who process and deliver it and the people cooking it – chefs, parents or the young people themselves. Offering visits to farms, market gardens, farmers’ markets, farm shops all help to add character to what otherwise is an impersonal sequence of events.

Janet Hickinbottom, Education Officer

Farming & Countryside Education (FACE) Arthur Rank Centre Stoneleigh Park Warwickshire CV8 2LZ

02476 853 089 www.face-online.org.uk

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers The Importance of Slaughtering

Phrases such as ‘Farm to Fork’, ‘Meadow to Mouth’ and ‘Pasture to Plate’, are so often used and so little really considered. They are more often abused by way of creating a cosy image of traceability and provenance as a way of salving the conscience of the end consumer. The life cycle of an animal destined for human consumption breaks into four principal elements.

1.The birth, rearing and finishing of the animal. 2.The transport of the animal to the place of slaughter. 3.The killing process itself. 4.The storage of the carcase and how it is processed into the end product.

Most consumers, to the extent that they are interested at all, only focus on the first of these elements, whereas the greatest scope for damaging the product and undermining its ethical credentials lies in the making of mistakes within the last three. Even the most skilful of butchers cannot weave silk out of rope.

We use so many euphemisms for expressing death. It is interesting that where animals are concerned, however, we use the word ‘slaughter’ which more than any other evokes an image of bloodlust and violence. What many fail to appreciate is the skilfulness and art of those involved in abattoir work.

Animals travelling to slaughter should travel the shortest distance, in the best conditions, with as little fuss as possible. The transport used should be well suited to the job, and above all well ventilated. It is very rare that animals do not suffer from a degree of stress in transport, it is our task to ensure that we minimize this stress as much as possible.

When they arrive they should be calm, and should be handled quietly and with respect. Traditionally most abattoirs would take delivery of animals for slaughter into a lairage the day before they were due to be killed. This area was a quiet, dark corner away from the direct sounds and smells of the abattoir’s principal activity. The animals would stay in overnight, calm down from their journey and become accustomed to their surroundings. From the lairage they would make a short journey down a passageway to meet their maker. I have absolutely no doubt that this remains the kindest method and the best way of ensuring the best end product. It is very rare that an abusive process does not result in a worse product. Where it is not possible to hold the animals overnight, they should be treated in the same way and taken through to be killed as quickly and calmly as possible.

When I used to take my pigs in to the slaughter house Northfield uses, they would travel on a bed of straw and arrive curled up together fast asleep. The challenge then would be to wake them up and encourage them to leave the trailer. Once, years ago, I had finished some very large pigs specifically for bacon. Our local family firm could not cope with them because of their great size. I had to travel a much greater distance and waited in line with my three fat girls in my little trailer while huge articulated lorries unloaded their mixed batches of commercially reared pigs. www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers I watched in dismay as these mass transporters unload their cargo. It was obvious that they had made multiple pick-ups and mixed strange pigs together. Most of them had been fighting during their journey and came tumbling down the ramps screaming with bloodied sides and ears and tails torn where they had spent the journey scrapping and fighting. I know this is all very emotive, and pigs especially will scrap at every opportunity, but the contrast with my little trio of dozy sweet natured girls was shocking. Even more so was the way in which the lairage operators seemed to relish their part in the killing process and seemed to take pleasure in abusing the incoming animals.

All this happened some years ago, and many of these types of abattoirs have been found out and shut down or made to clean up their act. Now though, following Foot & Mouth disease, we can’t put straw in the trailers, and very few abattoirs can afford the overnight stay. The two abattoirs we use still display the respect mentioned above and take pride in their all-important role in the procedure.

Going back even further in time, in rural areas, pig killing formed part of the social calendar as family would gather together to help one and other to catch, kill and process the pig in their own back yards and kitchens. The moment of stress involved in this, perhaps, primitive activity was more than outweighed by all the other benefits.

After all the emotional and ethical considerations have been explored, there is a very simple commercial reality to be taken into account. An animal which has been abused before and at the time of killing will not eat well. Stress, fear and aggression stimulate the production of adrenalin and other substances which, when released into the system, darken and toughen the meat.

So the simple message is treat it badly, it will eat badly; treat it well, it will eat well.

Jan McCourt Northfield Farm November 2008

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers • 15 •

NAME KEYTHORPE RARE BREEDS Business Farmer supplying from the farm Address Keythorpe, Leicestershire Phone 01858 555 577 Email [email protected] Website www.keythorpe.co.uk

MEATS All cuts Whole lamb/hogget, most pork cuts (includes ¼ or ½ pig, chops, loin, belly etc), pure meat sausages, dry cured bacon. All year Pork, sausages, bacon. Seasonal Lamb, hogget, chickens.

Meat profile • All our pigs are slow reared, in family groups, for better flavour • Non-GM • Free range chickens • Only use medication where necessary for animal welfare (veterinary assisted).

What’s special about our meat? “It’s pork as it used to taste: succulent, juicy with crackling that really crackles.” Serena Spearey (Director)

Buying the meat Direct from the farm at Keythorpe by prior arrangement, or via our online shop. Will deliver for orders over £30.

Means of payment Cheque, cash or online payments.

• 16 •

NAME MARKET OVERTON POST OFFICE & STORES Business General Store Address 1 Main St, Market Overton, LE15 7PL Phone 01572 767274

MEATS All year Bacon, pork chops, gammon steaks, sausages, burgers, ham, sausage rolls, pork pies.

What’s special about our meat? “Traditional quality pork from Grasmere farm.” (Lynn Lane, Partner).

Buying the meat At the shop or order by phone.

Accessibility Store opening hours: Mon - Fri 7am - 1pm and 2pm - 6pm; ½ day on Wed; Sat 8am -1 pm; Sun 9am - 12pm. Children welcome. Will deliver to customers within 5 mile radius for orders over £10.

Means of payment Cash or cheque with card.

Meat profile See Grasmere Farm entry as this is the meat source. www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers OTHER FRESH PRODUCE Free range eggs, bread from Kings Road Bakery (Melton), Rutland Honey.

REGULATORY STANDARDS See Grasmere Farm.

• 17•

NAME MOOR FARM MEATS FARM SHOP Business Farmer supplying from farm, farm shop and butchery Address Moor Farm, Decoy Road, Newborough, Peterborough, Cambs Phone 01733 810229 Fax 01733 810697 Email [email protected] Website www.moor-farm.com

MEATS All cuts Lamb, beef and some sausages All year Lamb, beef and some sausages Seasonal Mutton, turkey, christmas birds plus some pork.

Meat profile • Lamb/beef is grass fed and extensively reared • All farm assured to “The British Farm Standard”(Little Red Tractor) • High welfare standards • Home grown feeds used wherever possible • Locally sourced pork available soon.

OTHER FRESH PRODUCE Local vegetables in season (potatoes all year), local jams and chutneys, local fruit when in season, christmas items.

What’s special about our meat? “Our beef and lamb is born and raised by us on our farm in Peterborough. We are fully farm assured and pride ourselves in what we do. All the livestock graze extensively for as much of the year as possible and are fed home grown feed where possible. We transport our livestock to the nearest abattoir at Boston to minimise stress and food miles. We can assure the customer that our meat is totally traceable and prepared to the highest standards.” (Judith Jacobs, Partner)

Buying the meat • At our farm shop on the farm • Peterborough Farmers’ Market on the 2nd and 4th Thursday of each month.

Means of payment Cash or cheque and card machine coming soon.

Loyalty discount 10% off frozen and discount for large and regular orders .

Accessibility Plenty of parking near the shop. FREE Educational visits can be arranged in advance for groups and schools. FACE/CEVAS accredited for school visits.

REGULATORY STANDARDS ACCS (Accredited Combinable Crop Scheme) Beef and Lamb. Peterborough City Council 4 star Scores on Doors Scheme. www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers • 18 •

NAME J & R MOULD FAMILY BUTCHERS Business Butcher Address 17, Station Road, Nassington, near Peterborough, Northants PE8 6QB Phone 01780 782249

MEATS All cuts Joints; mince and steaks of lamb and pork from one supplier; premium Scottish beef selected from company with Royal appointment. All year Joints; mince and steaks of lamb and pork from one supplier; premium Scottish beef selected from company with Royal appointment. Seasonal Wild Red Deer from Balmoral Estates. Whole turkeys and geese.

Meat profile • Barn raised chickens from small Suffolk family business and slaughtered on farm • Reared by one supplier on seasonal crop tops and travel only 10 miles to slaughter • Reared on small farm with outside access • Beef from the highlands and islands of Scotland; farmer owned co-operative with full traceability • Turkey and geese are all free range (shepherded with traditional methods) Golden Promise • We hang meat to order • Only put the very best cuts of meat into my burgers, sausages and mince.

OTHER FRESH PRODUCE Bread (baked on premises); cheese. Home cooked hams, beef, pork and haslet, made by Simon. Nelson’s of Stamford pork pies, fruit pies, meat pies and quiches.

What’s special about our meat? “I am very proud to be the third generation of butcher in the family shop which started in 1890. My customers are also my friends and I want them and their children to eat only the best meat and healthiest food available.” (Simon Mould, Proprietor)

Buying the meat At the shop. Over the phone.

Means of payment Cash and cheques.

Accessibility Opening hours: (Closed 1 - 2pm) Tue 8 - 5pm; Wed 8 - 1pm (1/2 day); Thu/Fri 8 - 6pm. All welcome to visit and see me make sausages, burgers and see what goes into them. Deliver orders to the elderly only.

REGULATORY STANDARDS Local Council 5 star rating – www.northantsfoodsafety.co.uk

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers • 19•

NAME W.H. MUNTON & SONS Business Farmer supplying from farm; a farm shop; a butcher Address Mill Farm Shop, Manthorpe, Bourne, PE10 0JE. Phone 01778 590263 Email [email protected] Website www.freewebs.com/whmunton

MEATS Seasonal Wild venison, pheasant, partridge, home grown cockerel (Christmas only). All year All cuts of beef, lamb, pork (includes home made sausages and burgers), gammon, bacon, chicken and chicken fillets, pork pies. Meat profile Beef, lamb and pork are farmed here or at local farms. All are slaughtered at Grantham, 20 miles away.

OTHER FRESH PRODUCE Locally grown potatoes, eggs and honey.

What’s special about our meat? “As much as possible this is our own produced meat or sourced from local farms. All carcasses are cut up on our own premises and sausage and burgers are hand made.” (Mrs Joy Dawson)

Buying the meat • Our meat can be bought at Mill Farm Shop in Manthorpe • Meat can be bought over the phone by contacting the farm.

Accessibility Open to visits including children. Opening hours: Tues/Wed 9am - 1pm and 2 - 5pm; Thu/Fri 8am - 1pm and 2 - 6pm; Sat 8am - 1pm. Do not deliver to customers.

Means of payment Cash or cheque.

REGULATORY STANDARDS Regularly inspected by the council and have 4 star rating (5 highest mark).

• 20 •

NAME NORTHFIELD FARM Business Farmer, farm shop, butcher Address Northfield Farm, Whissendine Lane, Cold Overton, Oakham, LE15 7QF Phone 01664 474271 Fax 01664 474669 Email [email protected] Website www.northfieldfarm.com

MEATS All cuts Beef, lamb, pork, poultry. All year Beef, lamb, pork, poultry though varies with product

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers Meat profile • In all cases meat and meat products are fully traceable and we are involved in whole process, bar the slaughtering • A feature of farming methods is “extensive” rather than ”intensive” rearing – close as possible to natural living conditions (e.g. animals are free range; the farm has had no chemical nitrogen added to its grass since 1995; no spray is ever used; only natural and own farm produced manure is applied) • Animals are hormone free. Antibiotics are seldom used and these/other medication only with veterinary direction • When indoors (e.g. winter, welfare reasons) accommodation is light, airy and comfortable • Work with small local and regional producers to encourage and sustain small and medium scale farming and food production • Use two Leicestershire family run slaughter houses • Some suppliers are Soil Association registered so organic meat is available.

OTHER FRESH PRODUCE • Specialize in rare breeds. • Award winning sausages and bacon • Homemade pork pies. • Home cured salt beef, raw gammon. • Local bread, condiments, vegetables and fruit, cakes, cheese, eggs puddings. • Local/regional beers.

What’s special about our meat? “The team at Northfield involved in processing and sales have an incredible combined experience of more than 200 years in the food business. This means that despite being a very small business, our customers have access to an amazing level of experience for advice and suggestions. The quality of our products and the experience of tasting them is second to none.” (J.V. McCourt, proprietor)

Buying the meat Buy at the shop. Various events all around the area: www.northfieldfarm.com Over the phone. Online.

Means of payment Cash, credit card, cheque, barter, exchange of labour.

Accessibility Open during shop opening hours Tue - Fri 8.00am - 5.00pm; Sat 8.00am - 3.00pm. Children welcome. Visitors very welcome – breakfast served on Saturday mornings from 10.00am; teashop. Regular farm open days.

REGULATORY STANDARDS • Full ‘Approved Premises’ status [Local Authority/Environmental Health accredited] • Rare Breeds Survival Trust Accredited butcher since 1997 • Member of the Guild of Fine Food Retailers • Multiple fine food winner since 1998.

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers • 21 •

NAME Scalford Meadow Business Smallholder Farmer supplying from the farm Address Melton Mowbray Phone 07773 779 459 Email [email protected] Website www.scalfordmeadow.co.uk

MEATS All cuts Pork (½ pig butchered, bagged and boxed for freezer; ½ or whole carcass; hog roast). All year Pork.

Meat profile • Free range/outdoors with considerable personal attention and care given low stock numbers • GM free • Feeding wholesome and natural • Local and humane abattoir used.

What’s special about our meat? “All pigs are cared for as live individuals, not numbers. I raise livestock with a con science and with ethics.” (Debbie Green, smallholder)

Buying the meat • Direct from the farm - 07773 779459 • By email [email protected] • Will deliver locally.

Accessibility Open to visitors by prior arrangement.

Means of payment Paypal, cheque, cash or trade of goods.

REGULATORY STANDARDS Farmer exceeds DEFRA/RSPCA minimum standards.

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers • 22 •

NAME A TURNER & SONS Business Farmer who supplies from the farm Address The Grange, Little Bytham, Lincolnshire Phone 01780 410077 Email [email protected]

MEATS All Year Organic beef – 5kg boxes of assorted cuts including forequarter and rear quarter joints; steaks, minced steak and stewing beef. Organic lamb – ¼ lamb (5-6 kg) boxes of assorted cuts, including shoulder and leg joints, chops, stewing lamb All year round subject to availability.

Meat profile • Beef is from grass fed cows born and raised on clover rich pastures to full organic standards accredited by the Soil Association • Lamb is raised and fattened on the farm in autumn; lambs bred by local Lincolnshire organic producer • Howard’s butchers prepare our meat boxes to the highest standard.

What’s special about our meat? “Our grass fed animals are raised on a farm that fully embraces the organic ethos and the meat we supply celebrates all that is best about local food.” (John Turner, Partner in the business)

Buying the meat • Local first policy supplying the Bytham villages and surrounding areas as a first priority • Happy to try to supply when receive enquiries from surrounding market towns- order by phone John Turner on 01780 410077 OR Guy Turner 0797 7573 937.

Accessibility Usually able to arrange school visits by prior appointment (CEVAS registered) Deliver to villages in the Bytham’s area.

Means of payment Cheque (preferred) or cash.

REGULATORY STANDARDS • Organic certification by the Soil Association (Producer G3075) • SAFA Farm Assurance • Registered with local Council Environmental Health and Licensing (5 star rating).

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers GLOSSARY OF TECHNICAL TERMS

Information sourced from websites or organisations. Standards and organisations seem to be ever changing; often information was very consumer unfriendly! We have done our best to bring you the facts. To perfect clarification please contact the organisations listed.

ABM www.abm.org.uk Assured British Meat (ABM) is the beef and lamb assurance scheme of the red tractor responsible for setting beef and lamb assurance standards for farms, transport, markets and abattoirs. ABM licenses all the standards to certification bodies who inspect and certify against them. ABM promotes the benefits of ‘whole chain’ assurance to producers and business’s within the beef and lamb supply chain. ABM standards cover three main areas; food safety, animal welfare and environmental protection.

ACCS The Assured Combinable Crops scheme (ACCS) www.assuredcrops.co.uk is a wholly owned subsidiary of AFS for the production of assured barley, oats, oilseeds, pulses, wheat and other crops. AFS is committed to working with the entire supply chain to harmonise and strengthen Red Tractor standards under a single mark. To this end, AFS represents a broad spectrum of individual assurance schemes including ACCS.

Assured Food Standards (AFS) www.redtractor.org.uk is the independent organisation set up to manage the Red Tractor mark (see Farm Assured). AFS set the assurance standards that apply to various commodity sectors and to different links in the food chain. At the point of packaging, AFS define the usage conditions for the Red Tractor logo; licence the processors and packers who display it on their packs, and ultimately ensure that the Red Tractor is only ever seen on food that truly deserves to carry it.

BPEX www.bpex.org.uk The British Pig Executive Ltd. represents pig levy payers in England. It aims to enhance competitiveness, efficiency and profitability for English pig levy payers and drive demand for English pork and pig meat products in Britain and globally. BPEX Ltd is a subsidiary of the Agriculture and Horticulture Development Board www.ahdb.org.uk

CMI Assured CMi, EFSIS-FABBL(see below), are certification bodies who inspect and certify that businesses meet the ABM standards. They are independent commercial companies to whom the farmer, haulier, auctioneer or processor applies and who employ the inspectors and certification managers to oversee the delivery of assurance.

DEFRA Environmental and Countryside Stewardship Standards: www.defra.gov.uk Environmental and countryside stewardship is a new agri-environment scheme providing funding to farmers and land managers in England to deliver effective environmental land management.

The scheme is intended to build on the recognised success of Environmental Sensitive Areas Scheme and the Countryside Stewardship Scheme. Its primary objectives are to: conserve wildlife (biodiversity); maintain and enhance landscape quality and character; protect the historic environment and natural resources; promote public access and understanding of the countryside; natural resource protection. Secondary objectives include, genetic conservation and flood management. There are three levels: 1. Entry Level Stewardship (ELS) open to all farmers and landowners; simple and effective land management; 2. Organic Entry Level Stewardship (OELS) an Organic strand of ELS; open to all farmers not receiving Organic Farming Scheme (OFS) aid and 3. Higher Level Stewardship (HLS) Targeted environmental management; capital work plans.

EBLEX: www.eblex.org.uk Launched in 2005, the EBLEX quality standard scheme is based on existing farm and food chain assurance schemes such as Assured Food Standards (Red Tractor) and is the only one which has an eating quality requirement. This is because eating succulence and tenderness is a key issue for consumers. The latest scientific knowledge is used to ensure consistent eating quality and aspects such as animal age, seasonality and minimum maturation of animals are among factors included.

FSIS-FABBL: www.efsis.com Membership of EFSIS/FABBL allows producers to prove that the standards of husbandry and welfare on farm meet nationally agreed levels of best practice, and gives an assurance to the consumer that the product is safe. EFSIS-FABBL is licenced to use the ABM Beef and Lamb Farm Standards (www.abm.org.uk).

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers The Beef and Lamb Standards currently cover: F identification and traceability F farm animal management environment and hygiene management F feed composition, storage and use F housing and handling facilities F medicines and veterinary treatments F transport of livestock etc.

Extensive farming: This describes farming with few inputs on a large area of land. Intensive farming uses a lot of inputs on a small area of land. E.g. a market garden that uses a lot of chemicals, buildings, electricity and workers in a very small area of land.

FARMA: www.farma.org.uk FARMA is a farmer/producer co-operative selling on a local scale, and organises farmers markets. FARMA is UK wide and is the largest organisation of its type in the world, representing direct sales to customers through farm shops, Pick-Your-Own, farmers’ markets, home delivery, on-farm catering, and farm entertainment. FARMA inspects farm shops and farmers’ markets to ensure that they are ‘the real thing’.

Farm Assured: Farm assurance schemes are voluntary schemes which producers can join to assure customers that certain standards have been maintained in the production process. The main British assurance schemes all have their own logos and assessment criteria. They are: the Red Tractor scheme; the RSPCA Freedom Food scheme; the LEAF Marque (Linking the Environment and Farming); the Soil Association organic standard The schemes cover a range of standards including safety, welfare, traceability and environmental. The schemes aim to demonstrate assurance along the whole chain, from farm through to the consumer’s shopping basket, including hauliers, abattoirs and suppliers. Members have to undertake regular, independent checks to ensure that their production systems follow the rules. The standards for individual crops and livestock vary to reflect the differences in production and legislation. One example is the Red Tractor scheme www.redtractor.org.uk The Red Tractor logo is an easily recognisable symbol of quality food that’s affordable and safe to eat. When you see the Union flag in the Red Tractor logo you’re guaranteed that the food you’re buying comes from British farms and meets high standards of production relating to food safety and hygiene, animal welfare and environmental protection and is traceable back to the farm that produced it under and Assured Food Standards(AFS) Licence.

Field slaughtered: Field slaughter should involve accurate shooting using a suitable rifle/ammunition by a trained marksman. Normally, deer are killed with a headshot whilst being fed in the field, and there is no rounding-up, transportation or handling of any kind.

FSA Approved www.food.gov.uk The Food Standards Agency oversees local authority enforcement activities for food law. It sets and monitors standards and audits local authorities’ activities to ensure enforcement arrangements are proportionate, consistent and transparent. Powers to enable the Agency to monitor and audit local authorities are contained in the Food Standards Act 1999. Meat plants require FSA approval. Slaughterhouses, cutting plants and game handling establishments require veterinary control and must be approved by the FSA. Any co-located cold stores, minced meat, meat preparation or meat products establishments are also approved by the FSA (when stand-alone, these establishments are approved by the local authority).

Full traceability: DEFRA requires that control systems are in place for stages of production and sale (from sourcing of animals, slaughter, cutting/de-boning, packing, through to retail level, as applicable) of meat. Control systems must demonstrate that beef, for example, sold or supplied can be traced back to the animal or group of animals from which it was derived. The systems can include the use of cattle passports and ear tags, slaughter- house records, documents from supplier(s), computer traceability system, records within a business; suppliers are also required to have an external verification process (i.e. an appropriate, qualified person) in place to ensure the authenticity and accuracy of tracing systems. DEFRA has strict protocols about when and how the external verifier is brought in.

GENESIS Quality Assurance www.genesisqa.com The Genesis QA scheme is a “Whole Farm” system. It covers aspects of farming that are common to all enterprises, i.e. health and safety, animal welfare, environmental etc. This reduces the risk of standards varying between enterprises, (i.e. irrespective of the type of animal the Genesis QA scheme ensures a baseline standard is met, transportation being an example). If a higher level of cri- teria is required for a specific species, an additional standard is included in the species-specific module. Products from Genesis QA assured arable, beef and sheep, dairy and pig producers are entitled to carry the Red Tractor logo. www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers Guild of Fine Food Retailers: www.finefoodworld.co.uk. The Guild of Fine Food is the UK trade association for anyone making or selling top quality local, regional and speciality food and drink. Members include: delicatessens, farm shops, speciality food producers. Accredited Supplier membership is open to all small food producers, fine food distributors and importers who can demonstrate that some or all of the ranges of foods they produce or sell are sold exclusively in the independent sector.

Local = defined as locations within a 30 mile radius of Oakham.

Local Council Star ratings: Local Councils now offer star hygiene and food safety ratings (see Scores on the Doors). 1 star is the lowest and 5 is the highest.

The Meat Hygiene Service (MHS): www.food.gov.uk protects public health, animal health and welfare in Great Britain, through proportionate enforcement of legislation in approved fresh meat premises. It verifies, audits, and inspects approved slaughterhouses, cutting plants, farmed and wild game facilities, and co-located minced meat and meat products premises. It has a statutory duty to serve on demand, 24 hours/day, 365 days/ year, across the UK. The MHS is an Executive Agency of the Food Standards Agency (FSA).

Meat and Livestock Commission: www.mlc.org.uk The MLC works with the British meat and livestock industry to improve its efficiency and competitive position, maintains and stimulates markets for British meat at home and abroad, while taking into account the needs of consumers.

Rare Breeds Survival Trust: www.rbst.org.uk The RBST set up its Traditional Breeds Meat Marketing Scheme in 1994 to establish a farmer to butcher distribution chain to create a market for rare breed meat products. Since 2003 the Traditional Breeds Meat Marketing Company Ltd has run the scheme. They accredit independent butchers to stock and market rare and traditional breeds. By bringing together traditional skills to the proper preparation and hanging of the meat, the tenderness and juicy succulence will be brought out when the meat is cooked - something you will no doubt appreciate when you sit down to dinner.

RSPCA standards: www.rspca.org.uk RSPCA welfare standards are based on scientific research, veterinary advice and practical farming experience. The RSPCA standards for the rearing, handling, transport and slaughter of 9 animals commonly farmed for food are broadly based on the Five Freedoms (free from hunger and thirst; from discomfort; from pain, injury or disease; from fear and distress; freedom to express normal behaviour as defined by the Farm Animal Welfare Council (FAWC). Although these are ideal states, they provide a benchmark towards which the detailed RSPCA standards aim.

Scores on the Doors: www.scoresonthedoors.org.uk Scores on the doors is a national public information MARKETS FARMER’S LOCAL service where you can find the official local authority hygiene ratings for food businesses. You can find out how hygienic and well-managed the food preparation of a business is by visiting the website.

Soil Association Organic Certification/SAFA: www.soilassociation.org The Soil Association is the charity at the heart of the UK organic movement and provides certification of the highest integrity to all sectors of the organic market including food, farms, textiles, health and beauty care, restaurants and even timber. Under EU law, to make any organic claims about food products in the UK producers and processors must hold a valid licence. Soil Association Certification is one of a number of certification bodies that offers this certification. The Soil Association certifies over 80% of organic products in the UK and the widely trusted symbol is a mark of compliance to their strict organic standards.

To help meet all certification requirements, the SA offers a range full industry and Assured Food Standards’ approved schemes which are operated to the European standard EN45011:

• SAFA Soil Association Farm Assurance Cattle And Sheep • SAFA Soil Association Farm Assurance Cereals • FAWL Farm Assured Welsh Livestock • QMS Quality Meat Scotland • ADF National Dairy Farm Assurance.

www.altmorebusinesslaw.com – delighted to support local meat producers and suppliers LOCAL FARMER’S MARKETS COUNTY/Town Location Day/Month Contact COUNTY/Town Location Day/Month Contact Leicestershire Lincolnshire Blaby George, Lutterworth Rd Last Sat 0116 222 0258 Boston Wide Bar Gate 3rd Wed 01507 466 987 Burbage Windsor St 1st Sat 0798 56599424 Brigg Market Place 4th Saturday 01652 657 053 Castle Donington St. Edwards Primary Sch 2nd Sat 01332 810 537 Gainsborough Lord St 2nd Tuesday 01427 615 411 Coalville Market Hall Last Sat 01530 261 379 Grantham Conduit Lane 2nd Saturday 01476 406 080 Hinkley Market Place 3rd Thursday 01455 238 141 Grimsby St James Church 3rd Friday 01427 628 270 Leicester Market Place Last Wed 07856 599 424 Lincoln High St 2nd Wed 01427 628 270 Loughborough Devonshire Square 2nd Wed 01509 634 624 Lincoln City Square 1st Friday 01507 568 885 Lutterworth Market Place 2nd Sat 01455 559 430 Lincoln Castle Hall 3rd Saturday 01507 568 885 Market Bosworth Market Square 4th Sunday 0116 222 0258 Louth Market Place 4th Wed 01507 568 885 Market Harborough The Square 1st Thursday 01858 821 129 Sleaford Market Place 1st Saturday 01507 568 885 Measham Measham Leisure Centre 4th Friday Spalding Sheep Market 1st Saturday 01476 550 335 Melton Mowbray Cattle Market Weekly on 01664 565 971 Stamford Red Lion Square Friday 01476 406 080 Tues/Fri fortnightly Oadby The Parade Check Dates 0116 222 0258 Northamptonshire Nottinghamshire Brackley Market Place & Town Hall 3rd Saturday 01208 701 364 Beeston Stoney St Ten Bells 4th Friday 01623 882 200 Daventry High St 1st Saturday 01327 302 313 Bingham The Buttercross 3rd Saturday 01476 593 969 Higham Ferrers Market Square Last Saturday 01933 312 075 Mansfield Buttercross Market 3rd Tuesday 01623 882 200 Northampton Market Square 3rd Thursday 01327 322 317 Newark Market Place 4th Thursday 01636 655 261 Oundle Market Place 2nd Saturday 01832 272 055 Nottingham City City Market Square 3rd Fri & Sat 0115 875 8892 Towcester Richmond Road Car Park 2nd Friday 01327 351 848 Retford Exchange St 3rd Saturday 01623 882 200 Wellingborough Market Place/Orient Plaza Last Thursday 01933 231 915 Southwell Market Place 2nd Friday 01636 655 261 West Bridgford Main Shopping Precinct 2nd & 4th Sat 01664 822 114 Rutland Wollaton Co-op Trowell Road 1st Saturday 0115 987 3933 Oakham Gaol St 3rd Saturday 01780 722 009 Uppingham Market Square 2nd Friday 01780 722 009 Open local doors to local meat

We would really like to hear from you if you wish:

• to stock this pamphlet, though the print run will be finite • to be included in any future issue of the guide • to comment about the guide.

Contact us :

Catherine - [email protected] 01664 474675 Lizzie - [email protected] 01664 474828

This guide to local meat is sponsored by

We’re a local firm with national experience. Clients think highly of our services. See testimonials on our website. www.altmorebusinesslaw.com

Mergers, acquisitions and sales Complex articles of association Corporate finance and group Management buy outs/ins restructurings Investment agreements Joint venture, shareholder and Shareholder disputes partnership agreements Company law Distressed transactions and insolvency Contracts Do call to discuss your needs 01572 823708 The design of this document was supported by i for design 01572 724059 This document has been printed on environmetally paper