Plumpton College At Flimwell
Centre for Sustainable Food Farming and Forestry
Recognised by the EU as one of the best Leader+Projects in the South East.
And - Highly Commended Campaign to Protect Rural England Sussex, Countryside Award 2011

rural business training
rural skills
countryside management
computer training
butchery training
environment and grants
sheep and lambs
farming advice
farm animals
trug making
Plumpton College Main Campus website
Diary Dates 2016-2017
Plumpton College
at Flimwell
About Us
Contact Us
Course Venues
Courses coming soon
Land - Legislative - Livestock
Woodland Management and Rural Skills
Part time courses at Main College, Plumpton
Full Plumpton College Flimwell Course List
Booking Form
Agendas and Grants
Short Course Agendas
Grants for Training
Course Details
Butchery Courses
Butchery Testimonials
Forage Production
Marketing Your Meat
Countryside Skills
Sussex Breakfast
Advisory Visit
Need a Mentor
Links to helpful organisations
Sell at Farmers Markets
For Sale & Wanted
Situations Vacant
Gift Ideas
Friends & Family Days
Rooms for Hire
Celebration Venue for Hire in Woodland setting
Sustainable Building
Living Classroom
Contact Details
Courses take place in Sussex
Flimwell TN5 7PR
Netherfield TN33 9QB
and TN33 9QL or
Plumpton BN7 3AE
Plumpton College at Flimwell
Centre for Sustainable Food Farming and Forestry

The Woodland Enterprise Centre
01580 879547

Plumpton College
Ditchling Road
Plumpton, Lewes
East Sussex. BN7 3AE
01273 890454

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Site Updated December 2016
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Full Course Schedule and Booking Form click here
Keeping Pigs
Starting a Pig Herd - Pig Handling & Care:
Equipment, housing & rearing free range pigs. Includes a visit to pigs on the farm. Learn how to handle & move pigs. Carry out basic stock tasks. A demonstration of how to A.I.pigs & if you are keen have a go yourself!

Pork Butchery:
A two day practical course covering carcass evalutation, butchery techniques & the tools required, the different cuts, & presenting cuts for sale

Sausage Making:
A one day practical course covering equipment, ingredients, recipes, & sausage making

Salami Making:
A one day practical course covering equipment, food hygiene, ingredients, recipes & curing techniques

Bacon & Gammon Curing:
A one day practical course covering butchering, ingredients, recipes, dry curing, smoking, boning, derinding & slicing.

On Farm Selection of Finished Livestock:
Selecting pigs on the hoof and assessing carcass quality on the hook. Includes a visit to our coldstore and cutting room.

'Hoof to Hook':
Adding value to home produced meats, costs involved, rules and regulations, where to get the carcass processed, what to charge. Visit to a cold store and cutting room.

Level 2 Food Safety (formerly Basic Food Hygiene):
A one day accredited course, it is not necessary to have attained Level 1 before attending this Level 2. A valid food hygiene certificate is recommended prior to attending the butchery courses. The time for this course is 9.00am- 5.00pm

Course Format

Click here for dates & booking form (pdf opens in new window)
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Forage Production

Introduction to Grassland Management & Weed Control:
Maximising on farm forage production, understanding soil analysis & fertility, patterns of grass growth & controlling weeds without chemicals.

Forage Analysis & Winter Rationing for Livestock:
Ruminant nutritional requirements, visual inspection of forages, understanding feeding potential, forage analysis, planning grazing & conservation systems.

Understanding your soils, soil analysis and care.
Soil underpins the health of our grassland, crops and animals. How well do you know your soils?

Course Format
Details of individual course formats and agendas are available in separate pdf's please download here:

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Course Format

Unless otherwise stated always bring sandwiches for a working lunch.
Hot & cold drinks provided.
Typical course structure:
10am-10.30am Admin & Introduction
10.30am-12.30pm Classroom lecture
12.30pm-1.30pm Working lunch
1.30pm-3pm Farm walk/visit
3pm-4pm Discussion & evaluation

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