6 minute read
MEET CHARLOTTE FROM CHARLOTTE'S BUTCHERY
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.
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QTell me about yourself, where you grew up and your childhood
AWhen 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!
QAn early start then! What did you study when you left school and what were your career ambitions at that point?
AI 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!
QThat's a bit different to what you've ended up doing, so how did you get into butchery?
AWhile studying for my degree I got a part-time job in the now-closed butchers Scott’s of York and I absolutely loved it. Q You've got your own butchery now, so tell me a bit about its ethos.
AI’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.
QWhere does the meat you use come from? Do you think it’s important to have strong relationships with your suppliers?
AI 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.
QWhat is your opinion about the environmental credentials of British meat?
AI love answering this. The truth of the matter is we use local. Local farms, slaughtermen, delivery drivers. The
food miles aren’t high and it’s always in season. Considering the full beast, offal and bones, you can feed 2,000 people off one heifer. Surely the numbers speak for themselves. I understand that people want to eat less meat. So eat less if you must – but eat quality.
QDo you feel being a woman is unusual in your industry? Have you faced any obstacles?
AIt’s less unusual than it was, but for me, whether male or female, it’s important to work hard. I’ve faced very few challenges with being female, I think it’s more a case of the longer you’ve been established, the more respect you get. And certainly being a young female when I bought the shop did raise a few eyebrows. But it’s important to be true to yourself and your product and your trade and crack on.
QWhat advice would you give young people who want to get into the butchery industry – do you feel it goes hand-in-hand with farming?
AButchery definitely goes hand-inhand with farming – how else are you going to know if what you’re selling is good? The links in the chain are what makes agriculture in this country fantastic. God knows what will happen in the future. However, there is a strong want and need for local meat, raised fairly. And as long as I’m here, I’m going to keep pushing that point. However my advice would be; this trade isn’t for the faint hearted, however it’s the most rewarding job that exists if you let it. And like with most things, you get what you give.
Apply to a free training course designed to unearth the next generation of agricultural journalists.
BGAJ John Deere Training Award
The British Guild of Agricultural Journalists’ (BGAJ) John Deere Training Award has been running since 1991 and has helped to produce some of the leading editors, correspondents and communications leaders working in the industry today.
After an enforced two-year break, the 2022 course returns this summer from 3-5 July at John Deere’s UK & Ireland headquarters in Langar, Nottinghamshire.
It sees 10 selected applicants given an immersive introduction to the world of journalism and is open to any aspiring communicators, whether or not they are from a farming background.
After the course, attendees complete a work placement with a national farming publication, an agricultural public relations agency, or within the communications department of a business which works with farmers.
Each course member will then enter their best piece of work to be judged, with the winner taking home the overall John Deere Training Award and £250 first prize. A runner up also receives £100. Both prize-winners are invited to be guests at the BGAJ’s flagship Harvest Lunch event in London.
The course is led by experienced journalism trainer David Mascord, with practical exercises covering the main media sectors. Special guest speakers will address the group during the course and participants will get the opportunity to put John Deere’s tractors and all-terrain utility vehicles through their paces with a driving experience.
BGAJ Chair Olivia Cooper said: “Attracting talent to agricultural communications is vital, and this training course has been delivering fresh blood into the industry for more than 30 years.
“It’s a wonderful opportunity to learn how journalism works, meet like-minded people and get a real insight into the career opportunities in front of you. I would urge anyone thinking of a career in agricultural journalism to apply for this course.”
The course is primarily aimed at graduating students keen to find work within the industry, or journalists with fewer than 12 months’ practical work experience, but all applications will be considered on their merit.
The training course at Langar and course accommodation in Nottingham are free of charge, although successful applicants are expected to cover their own out of pocket expenses
