Students and Houghall Farm Manager Keith Cook get to work making sausages

Houghall Butchers Shop Open For Business

Houghall Farm at East Durham College’s Houghall Campus, in Durham, is continuing in its mission to become a fully sustainable farm as it launches two new brands, Houghall Meat and Houghall Eggs.

Staff at the farm are running a field-to-fork project, giving students the opportunity to see the whole food process from birth right the way through to the plate.

The new butchers is selling a range of meat products including beef, lamb, pork and turkey as well as free range eggs. And the students are getting involved with butchery as part of the business and enterprise units of their courses.

A new master-butcher has also been hired to come in once a week to work at the farm teaching the students techniques such as sausage making, which students have been busy working on this week.

Farm manager, Keith Cook, hailed the launching of Houghall Meat and Eggs as a huge step forward in making Houghall Farm a fully sustainable farm.

Keith said: “We have been working hard over the last couple of years to extend our projects at the Farm and show the students that come here how a fully functioning farm works.

“We have had great backing from the Principal who has helped us push on with these projects over the last few years and this is just another initiative that will help us go from strength-to-strength.

“Now we have the butchers and new brands launched it helps the students see how a farm runs from start to finish, and gives them the opportunity to get involved in each step of the process. It’s fantastic experience for them.”

The Houghall Butchers is based down at Houghall Farm, in Durham, orders can be taken for products at the Houghall Coffee Shop at the college’s Houghall Campus which is open Monday-Friday.

And for information on courses in agriculture contact our Houghall Campus student services team on 0191 375 4710.