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
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Land - Legislative - Livestock
Woodland Management and Rural Skills
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Courses take place in Sussex
Flimwell TN5 7PR
Netherfield TN33 9QB
and TN33 9QL or
Plumpton BN7 3AE
Map
Plumpton College at Flimwell
Centre for Sustainable Food Farming and Forestry

The Woodland Enterprise Centre
Flimwell
TN5 7PR
Telephone
01580 879547

E-mail
Plumpton College
Ditchling Road
Plumpton, Lewes
East Sussex. BN7 3AE
Telephone
01273 890454

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Site Updated December 2016
Read AIRS latest newsletter

Train to be a butcher - Testimonials

Sausage Making - Beef Butchery - Pork Butchery -
Lamb Butchery - Venison Butchery - Bacon and Gammon Curing - Food Smoking -
Poultry Processing - Salami Making

Bacon and Gammon Curing

"The ratio of student to tutor was exceptional."
"Very Very Very good value and a very very very good course."
"Very good value for money."
"Very good tutors and excellent at answering any questions."
Previous comments include:
"I came away with practical hands-on experience in making my own cured meats - just what I needed."

ham
The finished product

Sausage Making:
"I would like you to know that the tutor for the sausage making course was brilliant she is a great communicator and knows her subject inside out! Thanks for a great day, I learnt a lot." Colin Hawkes. April 2012
"Few students means more attention to detail of individual requirements from our wonderful tutor, who is very patient and professional."
"An excellent course - the practical element is invaluable to anyone wishing to make their own sausages."


sausage_making
Top - Delegates getting to grips.
Above - the end product.
Angie the tutor

Beef Butchery Demonstration
"I would thoroughly recommend this course to other producers. it will enable me to give customers more of what they want"

"I fully expect my new knowledge to help me add at least 20% growth to my business. The course offered good value for money."

beef butchery

Dave Rook the tutor providing a hands on demonstration

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