Training a Future Butcher
Jayne Duveen
Last September Josie Rollings began her career as a butcher at Plaw Hatch. Her passion for butchery came from her love of farming. She was first introduced to agriculture at her secondary school, which had a 30-acre farm attached to it. It was here that she learnt about animal husbandry, stock judging and showing livestock at the local Kent County Show. From here, Josie went to Plumpton Agricultural College to study an extended diploma in agriculture.
Last June she left Plumpton and in August she and her partner purchased their first flock of 80 sheep. Alongside farming it made sense to learn how to butcher so that she could provide a very necessary additional income alongside farming.
Josie enjoys working in a butchery that is owned by farmers. It means that she gets to talk to the farmers, learn about sustainable farming methods, rare breeds, feed, and husbandry practices that these farmers undertake.
Josie works under the expert guidance of Peter Martyn-Smith who has over 50 years of experience and practices nose to tail butchery. After 5 months she is already confident in sausage making and cutting up chickens.
