Artisan Product Development
Artisan food is developed in the most natural way possible and the skill of creating such food was traditionally taught and passed on from generation to generation. Nowadays, this method of slow, natural, curing is a much sought after expertise and Rich Summers and team can show you how it should be done.
Tuition and Instruction
Rich has developed a number of courses that he has been asked time and time again to deliver, if you look at our courses page you will see a selection that are currently on offer. If you can’t see what you’re looking for contact us and we will be happy to help. It’s not just courses that are delivered. Rich will gladly visit your venue and help with any issues you may be facing.
New Business Advice
Setting up a new Butchery or looking for improvements to be made in your business. With many years experience already under his Butchers knife, Rich can provide a much needed outside perspective and having worked with many clients, the knowledge and experience and advise is always welcomed. See some testimonials below of just some of the clients of Rich Summers Butchery.
If you need an extra pair of hands over a particularly busy period or need short/long term cover for your business, it’s no problem at all, we love to help and regularly get stuck in with our clients.
Having trained under Rich and worked along side him, I cannot speak highly of him enough. Rich’s patience and knowledge as a teacher allows him to pass on his skills whether in a one to one situation or when teaching to a group. I found learning under Rich easy and fun as his relaxed and informal teaching style meant I could enjoy myself while learning valuable skills and absorbing some of his extensive knowledge of the trade. Whether breaking beef or making subtly flavoured salamis and smoked goods, Rich’s skill and enthusiasm make it a great experience. Having graduated from the School of Artisan Food and successfully started by own business, it was great to be able to rely on Rich to assist with the opening. His easy nature with customers and other staff made for a great fit. We hope to get him back down to London to see us again soon.
Struan Robertson, Head Butcher, Provenance Village Butcher, Notting Hill, London, www.provenancebutcher.com
I have worked with Rich extensively at the school of artisan food and have come to respect his knowledge he has the meat trade in his DNA stamped through the middle like Blackpool rock.
Andrew Sharp, www.farmersharp.co.uk
Simon went on a training course run by Rich back in February this year, this was a taster to see if we could put a Butchery within our existing farm shop at Betty’s Farm. Simon enjoyed it and came back full of enthusiasm for setting up the Butchery – my concerns over exactly how were answered by Rich ….. He came out and we discussed what we would need and how we could use the space within the shop. Since July Rich has been here every week supporting Simon not only in person but also over the phone. The Butchery is growing rapidly and I don’t think we would have had the confidence to achieve this without Rich.
Emma Ruff, www.bettysfarm.co.uk