Kirklees master butcher Brindon Addy recently delivered an educational masterclass to pupils at Holme Junior and Infant School in Holmfirth, which included making a pork pie and teaching about different cuts of meat.
Brindon, of J Brindon Addy Butchers in Hade Edge, has been a long-time supporter of Holme Junior and Infant School, and his visit has assisted it in gaining a Food for Life silver award.
The school has already gained the Food for Life bronze award through the British Soil Association in recognition of its healthy and climate-friendly food culture.
Jill Brook, the school lead for Food for Life, explained: “Our pupils need to understand where and how their food is sourced, along with growing and cooking skills, and we are working in partnership with farmers and local food businesses like Addy’s Butchers to equip them with this vital knowledge.
“Brindon showed us a range of meat cuts and explained where they were taken from the animal. He also spoke to the children about the wide variety of Yorkshire-grown and reared produce, and made the distinction between products grown outside the county, but marketed by Yorkshire companies – for example Yorkshire Tea from Taylors of Harrogate.”
Brindon also demonstrated how to make a traditional hand-raised pork pie using hot water pastry, before inviting the children to have a go themselves.
Jill added: “The children made the pastry and then formed two pies each very successfully, also using their experience to write instructions on how to make them. Brindon returned at the end of the day with the baked pies. Our children were delighted to take home two pies each to their families, who gave tremendous feedback the following day.”
Holme Junior and Infant pupils will also be visiting Addy’s Penistone Road shop later this month to see at first hand the preparation and packaging process for products, as well as learn about the marketing and sales side of his business.
“We will then visit the farm of one of Brindon’s suppliers, so the children will be aware of the complete process from field to fork. Pioneering initiatives such as these are integral to our ongoing Food for Life journey,” added Jill.
Brindon said: “It is imperative that our children and young people learn all about the values of eating healthy, environmentally friendly and sustainable locally produced food – and exactly how it gets from gate to plate.
“We are delighted to support the school’s efforts to progress up the School for Life ladder and wish them every possible success in their continuing journey.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
