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
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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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Get Skilled in Butchery - Testimonials

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

Poultry Processing
"A first class day, absolutely great. Fantastic staff and a great day. I now have a much better understanding of killing and dressing birds."

"Very friendly and informative."

"Great Course. More than expected covered, very helpful."

"What a well thought out and informative course."

Even the smallest of producers are welcome on all our courses

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Lamb and Venison
"The course will enable me to make better choices of cuts and use of meat. I think the course is excellent for people starting meat retail as it is well tailored to each individual needs."

"An invaluable source of information. Can’t wait to put my new skills into action."

Kirstie & Mark Banham - "We are about to open our new farm shop and it is fantastic to look back and see how far we have come since doing the lamb butchery course."


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Salami Making

Experienced salami maker, Justin Davis, delivered a detailed classroom lecture covering essential information on the use of cures, pH levels, and drying conditions to meet health and safety requirements for commercial sales.

The course moved onto production techniques and Justin provided a detailed design for how to convert a fridge into a curing chamber to air dry the sausages. The one day course finished with a practical session making up a salami mix, stuffing casings and tying off the ends with a butterfly knot (a useful tip to preventing the meat from falling out when drying).
“The pace, structure and content of the course were spot on – brilliant.

“Well run course, just the right amount of time and good fun” and “Great class, teacher and information”.

Graham Palmer a full time farmer has diversified from mixed farming; now with an on-farm cutting room he employs a butcher and sells his home reared meat to restaurants and at farmers’ markets. “Attending the Salami Making course was a natural progression for my business,” says Graham

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