Rural – Jersey Country Life Magazine

National Butchers’ Week in Jersey

THIS is National Butchers’ Week; it began on Monday 24 March and goes on to Sunday 30 March.  The plethora of national ‘weeks’ to mark or promote this, that and the other are not often marked in Jersey, but this year the St Peter-based  ‘Classic Herd’  invited the Atlantic Hotel’s executive head chef, Mark Jordan, to its butchery to make some of the farm reared pork sausages that feature on Ocean Restaurant’s breakfast menu.

Classic Herd is an independent dairy, butcher and farm shop, owned and run by Darren and Julia Quénault. They were keen to take part in National Butchers’ Week, which is organised by magazine Meat Trades Journal to encourage more people to use their local butcher where they can buy good quality meat and get advice on how to cook it and what cuts to use.

Darren Quénault  said: ‘Using a local butcher brings many benefits. The meat can be cut individually for customers, which can be more cost effective and mean less waste. Buying local meat is also better for the environment as it doesn’t need to be imported, and it is fresher too.’

Mark Jordan added: ‘Our guests at the Atlantic Hotel often comment on the incredible quality and flavour of the local produce that we serve and we are proud to work closely with local farmers and suppliers such as Darren Quénault and others. We always strive to serve the best ingredients and wherever possible will buy from local sources.’

The Classic Herd farm in St Peter has been producing great quality milk for over 40 years. In 2005, Classic Herd challenged the Jersey Milk Marketing Laws, which only allowed milk to be sold to Jersey Dairy.  With the introduction of the Competition Law soon after, the farm took the opportunity to process its own milk from 2007, becoming Jersey’s only independent dairy.

Classic Herd’s focus has always been to produce as natural and tasty produce as possible, which is why it converted its milking herd to full organic status in 2009.  It has the largest organic herd and is the only cheese maker in Jersey.  The farm also maintains a stock of 50 plus Angus and Belgian Blue crosses for meat, free range chickens (both for eggs and meat) and 20 breeding sows and followers for pork produce.

The farm supplies many of Jersey’s top restaurants, including two of the Michelin star restaurants.

The Classic Herd Farm Shop sells its own organic dairy products and meat, as well as vegetables from other local farmers.  It is open Monday through to Saturday 8.30am to 5.30pm.

Pictured Mark Jordan (L) and Darren Quenault 






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