This page contains a Flash digital edition of a book.
MEMBERS INFORMATION MEMBERS DAY


Managing Director of Eville Jones. Aſt er a three-course lunch


As previously announced the


National Craſt Butchers (NCB) Annual Meeting is being held on Sunday 30th June 2019 at the Grand Hotel, Station Rise, York YO1 6GD. Registration will be at


10.00 am followed with the Annual General Meeting in the Grand Boardroom at 10.30 am. Following a short break with refreshments at 11.15am NCB will launch its Assured Advice on Charcuterie, with a presentation by Paul Hobbs of Horsham District Council. T is will be followed by a presentation from Jason Aldiss,


with wine in the Rise restaurant, there will be presentations by Rich Summers of the Artisan School of Food and Mike Pennington and Gerry McKenna from www.activds. com about a soſt ware package and app to help you market your business. T e aſt ernoon will conclude with tea around 4.00pm. For catering purposes


members wishing to attend are asked to register beforehand. Copies of the Annual Accounts and 2018 Executive Council Report will be available from Headquarters on Friday 15th June 2019 and those requiring accommodation should email info@nationalcraſt butchers. co.uk n


JASON ALDISS A veterinarian who has specialised in the delivery of Offi cial Controls for over 20 years. Jason has worked on various consultancy projects and delivered numerous services internationally in the veterinary public health fi eld for many years and is well recognised for his work in this broad specialist fi eld. He is the recent past President of the Veterinary Public Health Association, is a previous Board member of the British Veterinary Association, is a past Council Member of the Advisory Council on the Misuse of Drugs, is Secretary General of the Union of European Veterinary Hygienists, is a Director of Eville & Jones (Australia) and Managing Director of Eville & Jones.


RICH SUMMERS Having worked in the meat industry for more than 25 years. Rich has gained an appreciation for the high quality of British meat as well as an admiration for those who produce it. During this time, he has developed expert knowledge of well reared, ethically farmed livestock, along with humane and correctly observed slaughter practices. Rich applies an holistic approach to butchery by combining these crucial factors with his knowledge of whole carcass butchery and charcuterie. T is approach has enabled him to not only help others from outside the industry fully appreciate what is involved in producing quality meat, but to also gain the practical confi dence to butcher meat for themselves and create their own charcuterie products.


MIKE PENNINGTON Mike has worked in digital media for 15 years. At the start in Premier League football, and now part of a team who have built an award-winning digital signage solution which is being used by many businesses large and small as a visual promotional tool.


PAUL HOBBS Paul is a Principal Environmental Health Offi cer at Horsham District Council where he manages the Councils Food Safety Team. He started his career as a butcher before attending Smithfi eld College in London and graduated as a Meat Inspector. He joined Horsham in 1989 and later trained to be an Environmental Health Offi cer qualifying in 2000.


CRAFTBUTCHER l MAY 2019


5


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24