Career Opportunities at Garlic Wood

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.

Butcher 

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.

Apprentice Butcher 

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.

Garlic Wood.

Butchery Apprenticeship Award
0

Sussex Street Food Finalists 2017!

Sussex Street Food Category Finalists 2017!

Sussex Food & Drink Awards Street Food Category Finalists

A hectic 2016 ended with some great news for us when we made it through to the final three in the Street Food category at the 2017 Sussex Food & Drink Awards. In a fantastic day at Horsham local produce market we went head-to-head with some of the finest street food traders from across Sussex and played our part in producing a feast of great food for the panel of expert judges and local shoppers. Our dish for the finals was our own-cured salt beef paired with nettle bubble & squeak, caper & seaweed creme-fraiche and a chestnut and alexander butter. We drew our inspiration for the dish from the incredible range of ingredients available to us in Sussex. At the heart of the dish was our own spice-infused salt beef from the wild-range Longhorn beef farmed on the Knepp Castle estate, and we wanted to compliment this with a range of simple, locally foraged, but creatively paired ingredients. We thought we'd come up with a winning dish and we were thrilled that the judges agreed and put us through to the final 3, with the winner to be announced at the finals banquet in Brighton in February.

Toby and our event team work incredibly hard across the year catering everything from weddings, to parties, local fetes, food and music festivals. At every event we attend we're amazed at the diversity and quality of the street food on offer (don't get me wrong, there's still plenty of rubbish out there, but the tide has definitely turned..) and it's really gratifying to see our efforts being recognised as part of this growing food movement. We love what we do and we always strive to do it to the best of our ability. It's nice when that commitment pays off.

Wish us luck in the final announcement on Feb 1st!

 

0

‘Pasture to Plate’ tour & lunch, 25th Sept ’16

'Pasture to Plate' tour & lunch, Sept 25th '16

As part of this year's Steyning Food & Drink Festival we're running this unique event in conjunction with Knepp Castle and The Chimney House restaurant in Brighton. 

'Pasture-to-Plate' is a full-day guided safari and lunch at the Knepp Castle Estate in West Sussex. Guests will begin the day at the stunning Knepp Safari and Campsite with a tour of the 3,500 acre Knepp Wildland project in the company of the estate's resident ecologist. Knepp Castle is one of the largest rewilding projects in Europe - a pioneering experiment in returning a natural ecological balance to our landscape through minimal human intervention and the encouragement of biodiversity. The tour will explain the processes and results of this rewilding and guests will see the abundance of flora and fauna that are thriving in the Wildland as a result. You will also get up to close to the herds of free-roaming Longhorn cattle, Exmoor ponies, Tamworth pigs and Red/Fallow deer, all of which play a key role in the Knepp ecosystem.

From here the tour will take in Garlic Wood Farm's on-site butchery. We'll talk guests through our role in expertly ageing and butchering the organically-farmed wild-range Longhorn beef.  In many ways the beef and venison raised on the estate is a by-product of the rewilding scheme. However, the low-intensity nature of the rearing process and the commitment to a 100% pasture-only diet means that this 'conservation produce' is of the highest quality available anywhere in the country. Garlic Wood Farm works with producers who not only produce great meat but who are farming for the conservation of our native breeds and for the benefit of the farmed environment. Knepp is a flagship project of its kind, and this tour explains how the two businesses combine to produce ethical and sustainable food of the highest quality.

Having toured the estate and the butchery guest will be returned to the campsite where they will be treated to lunch in one of Knepp's beautifully converted barns. The menu for this unforgettable lunch has been created by Charlie Brookman, head chef at the Chimney House restaurant in Brighton. Charlie is passionate about working with high-quality local ingredients and will serve a meal showcasing the estate's beef, venison as well as a range of foraged seasonal ingredients.

We're really excited about running this event. It'll be a genuinely fascinating insight into the workings of a unique rewilding project and a chance to see how conservation and high-quality food production can work in benefit to each other. if you'd like to join us you can see details and buy tickets at our online shop.

hope to see you on the 25th September!

1

It’s here! 2016 Knepp Castle Longhorn Beef

Wild Range Knepp Longhorn Beef

After a spring and summer foraging the grasses and wildflowers of the Knepp Wildlands and 5weeks dry-ageing in our beef chiller this year's incomparable Knepp Castle Longhorn beef is now ready to buy!

These truly 'wild-range' cattle are free to roam the 3,500 acres of organically farmed land on the Knepp Castle Estate. They are farmed in low numbers to prevent stresses on livestock and the environment from over-grazing and to ensure the balance between livestock production and the management of the unique Knepp Rewilding project. The beef is farmed with minimal human intervention and is 100% pasture-fed. By waiting until the late summer and autumn before taking the beef we believe that we are able to produce dry-aged beef of the highest possible quality. The additional fat cover and marbling that the animals gain from a summer of natural grazing allows us to age the beef for 35 days. This process develops the complexity of flavour and alters the texture to produce dark, tender, marbled and richly-flavoured meat. By embracing the slow life-cycle and natural seasonal variation that this method of farming brings we are able to create a product that is both ethical and of the highest possible quality.

Visit our online shop now to order your Knepp Castle Wild Range Longhorn beef.

0