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Richard Winzer FARMER AND BUTCHER
What’s your role at Aune Valley? I’ve kind of taken over dad’s role – butchering, delivering meat and generally overseeing everything.
Whereabouts do you work at Aune?
I spend most of my time in the butchery and the meat shops at Loddiswell and Modbury. I also spend a couple of days in the office and go out once a week on deliveries.
Who do you deliver to? We stock lots of local shops, garages and post offices with our pre packed meat. We also deliver to individual customers anywhere from Torquay round to Plymouth.
When did you open a shop in Modbury? We opened the Aune Valley Modbury shop ten years ago. It’s right on the high street so it’s a very different type of trade there. We were looking to expand and were approached by a butcher who was selling up. He wanted someone with a local connection to take over the shop so he asked us.
How long have you been working in the Aune Valley family business? Since I was allowed to come in and help my dad, from when I was about ten years old I guess. I always did things in the summer holidays when
I could and was paid in ice cream! I used to go delivering with my dad, help him with the packing up of the meat and also on the farm. It was a bit like an apprenticeship. I took over the meat side of the company about five years ago when I got back from travelling.
Where did you go travelling? I was travelling and working on farms around Australia and New Zealand for two years when I was 18. I loved it and had the time of my life. I encourage our apprentices all the time to go travelling while they’re young.
Is farming in your blood? Yes, very much so, I’ve always had a farming background. I went to Bicton College after school. When I got back from travelling I took on my dad’s livestock and arable farm at Higher Coarsewell. Farming is my Thursdays and Sundays job!
Where does the Aune Valley meat come from? I provide all the lamb and beef from my farm. The pigs come from a farm in Salcombe; poultry from Crediton; venison from Shaun Prior; and during shooting season we get
our pheasants and partridges from Woodleigh. All the butchery is done on site. The idea is to have full traceability from field to plate.
Have you seen any changes in customer preferences? Yes, people want to try new things more. We stock goat meat now, that’s taken off really well. The goats are from East Prawle, so very local.
Do you have time for any hobbies? I used to play rugby but stopped when I took over my dad’s farm. I like to get away snowboarding once a year. We’ve got a baby on the way in July so things will be changing very soon!
Amy Winzer CAFÉ MANAGER, VALLEY VIEW CAFÉ
How long have you been managing Aune Valley’s café? Since it opened six years ago. I run the customer side and my partner Richard runs the kitchen as head chef. He’s the brains behind the food. Valley View Café was originally going to be a tea and cake café and it’s grown and grown. Richard’s menu has expanded and we just keep getting busier and busier. There’s a lot of Richards at Aune Valley! Is it confusing?! Yes! My dad, brother and partner
are all called Richard so my partner Richard is normally called ‘chef’ in the family!
What were you doing before Valley View Café? I was assistant manager at The Ship at Ugborough, and worked there for 13 years before starting the café here. I met my partner Richard there.
What’s the most popular item on the menu? Our butcher’s breakfasts fly out the kitchen, and we have queues out
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