Calling all butchers... and potential future butchers!
Garlic Wood is growing, and we're looking for new recruits to join our team. If you're a butcher, or looking to start out on the road to training as a butcher then we want to hear from you. We're looking for the right people to fill two positions, so have a read of the descriptions below and if you think this could be for you then get in touch.
We would like to recruit a butcher with 1-3 years experience of traditional whole carcass butchery, a passion for working with the finest locally farmed produce, and the retail skills to share this passion with our customers. Our small high street shop in Steyning, West Sussex, specialises in rare and native breed pork, lamb and beef. We dry-age all our beef on the bone for 35days and we produce our own sausages, bacon and gammons. As well as retail butchery we supply a number of wholesale clients who share our commitment to quality. We also run successful butchery courses and have a busy event catering business. Working as part of a small, friendly and dedicated team this job would give the right person an ideal opportunity to take the skills you already have and develop them further.
We're looking to put an apprentice through the fantastic Plumpton College 'Trailblazer' butchery apprenticeship. This 18 month course consists of 'on-the-job' learning with our team of butchers as well as a monthly college placement and regular assessment from the teaching staff at Plumpton. The successful candidate will be supported through their studies as a paid employee and will learn everything from simple food hygiene and safe working through to the artisan craft skills of butchery itself. t the end of the course you will have a diploma from Plumpton college and the skills to take the next step in your career as a butcher with us at Garlic Wood.
Our very own shop manager, Matt, is proof of the value of this course having himself been part of the Trailblazer apprenticeship. He has taken the skills learnt on the course and is now putting them to fantastic use managing our Steyning butchery (in fact he's too modest to admit it but he did so well that he recently won a national award for his management potential from the Institute of Meat and Worshipful Company of Butchers! Here he is below receiving his award at the recent dinner in London).
If either of these jobs sound interesting why not get in touch. We'd love to hear from you.