Careers
Orla McIlduff speaks to Charlotte Mitchell to find out about how she made her mark in meat
Here at Student Farmer, we’re all about empowering people who are breaking the mould when it comes to careers in the food and farming sector. Charlotte Mitchell has done just that – she’s the owner of Charlotte’s Butchery in Newcastle, paving the way for women in a male-dominated industry.
You've got your own butchery now, so tell me a bit about its ethos.
A
When I was one, we moved from Brampton, in Cumbria, to Gosforth, Newcastle upon Tyne. I went to an allgirls’ school. A lot of my mum’s side of the family are farmers and she is actually an agricultural consultant. When I was five I apparently wanted to ‘look after the cattle’ on the town moor and I suppose in a bizarre way – I am!
I’ve had the shop for nine years now and I can honestly say I run the shop in the same way I’d run a church. I believe strongly in community values and the importance of every individual customer. I spend a lot of time learning and then remembering what pleases my clients, whether that’s allergens or personal preference. My job is to know what sort of thing you like and tailor the meat we sell to fulfil what you want.
Q
Q
Q A
Tell me about yourself, where you grew up and your childhood
An early start then! What did you study when you left school and what were your career ambitions at that point?
A
I went on to study Theology & Religious Studies at university and I was fully set on being a priest – well a vicar – in the Church of England!
Main image: istock
Q
Q A
That's a bit different to what you've ended up doing, so how did you get into butchery? While studying for my degree I got a part-time job in the now-closed butchers Scott’s of York and I absolutely loved it.
32
1449798.indd 32
Where does the meat you use come from? Do you think it’s important to have strong relationships with your suppliers?
A
I have been very lucky with my suppliers. While we do value our relationship with our farmers, we also work very closely with the abattoirs. They have been very supportive over the years and I’ve always maintained we are as good as the produce we sell. But I also think it’s worth noting that a good butcher can rescue meat. We all hate waste, especially when there is money involved, but, truly,
that animal has sacrificed its life so we eat well – so I make sure to get the best out of any carcass that comes into the shop.
Q A
What is your opinion about the environmental credentials of British meat?
I love answering this. The truth of the matter is we use local. Local farms, slaughtermen, delivery drivers. The
January 2022
13/01/2022 10:28:01
