Farm Expert Interview 1: John Mettrick

John Mettrick is a small scale Peak District abattoir owner, who slaughters, processes and delivers all his meat in-house. He spoke about the need for a network of numerous small scale, local abattoirs in the UK as one of the essential pillars in a resilient, sustainable and high welfare food system.

He says, ‘if one had COVID in a small plant, you would lose one small plant, the others could pick up the slack. Whilst in situations where you have massive plants the whole system goes down’.

More Case Studies

Share This Article

Related ArticlesView All

January 21st, 2021
Farm Case Study 27: Jolly Oinks, Worcestershire

👨‍🌾 Max Tailby, owner of Jolly Oinks tells us about his rare breed Berkshire pigs, about surviving lockdown and about… Read More

December 17th, 2020
Farm Case Study 26: Tania Beagley-Brown, Somerset

👩‍🌾 Tanya tells us that commercial pigs “aren’t a patch on her traditional rare breed Oxford Sandy & Blacks”. All… Read More

November 26th, 2020
Farm Case Study 25: Slade Farm Organics, Vale of Glamorgan

👩‍🌾 Polly from Slade Farm Organics says despite lockdown, nothing much has really changed. All the animals still need to… Read More

November 11th, 2020
Farm Case Study 24: Seaview Farms, Ulster

🐖🌳🌊 Seaview Farms is a diversified, grass-based, beyond organic farm with a focus on soil health and regenerative agriculture 🌱… Read More

October 27th, 2020
Farm Case Study 23: The Free Company, Edinburgh

👨‍🌾 4th generation Farmer Angus Smith runs The Free Company farm and restaurant near Edinburgh. Everything served in the restaurant… Read More

October 14th, 2020
Farm Case Study 22: Stonebridge Cottage Farm, County Down

Stonebridge Cottage Farm raise free-range pigs and sell pork in their farm shop, as well as to local restaurants, pubs,… Read More

Leave a Comment

Your email address will not be published. Required fields are marked *

*
*