Covid -19 Update: We are awaiting advice from the government and are hoping that in September we will be able to start our courses again. We will update this site as soon as we know. If you have a voucher that is due to expire over the summer period, please get in touch and we will extend the expiry date accordingly!
GREEN FARM BUTCHERY
A warm welcome from Green Farm Butchery!
Situated in West Sussex at the foot of the South Downs, with a wealth of specialist butchery knowledge and experience, we have a passion for providing a wide range of butchery services and courses.
Please explore the website for more about what we can offer!
We are a a small dedicated team based in beautiful old farm buildings in West Sussex on the edge of the South Downs National Park.
Green Farm Butchery is owned by Richard Cook who began his butchery career in 1965. He has also worked extensively in the corporate event market and has combined his butchery knowledge with his corporate expertise to provide our range of Butchery Courses.
In the last six years our courses have become extremely popular. We have three butchery tutors who share the same passion and commitment and enjoy passing on their skills. Our course attendees benefit from these tutors' excellent knowledge and experience.
We now provide a full calendar of butchery courses throughout the year with new courses being added all the time. Most of our attendees are aware of us through recommendation. Some are regulars and are working their way through our full range of courses!
We like to make sure that each and every person who attends one of our courses will come away from Green Farm feeling that they have achieved some of the skills of a butcher and will take home a very generous goody bag of the meat that they have butchered.
Our butchery courses vary from three hour sausage making courses, to a full day beef butchery course. All our butchery courses take place in an Environmental Health approved cutting room.
We love what we do and we are passionate about high quality, locally sourced produce.