Swinton Estate Hooks Top Butcher
7th July 2014
Swinton Estate Hooks Top Butcher
Master butcher joins Swinton Estate in North Yorkshire to reinstate traditional butchery methods
An awardwinning Master Butcher and his herd of British Saddleback pigs have become the newest residents of the Swinton Estate.
Jimmy Scott will rear his three sows, a farrow of piglets and two boars as outdoor pigs for meat or breeding, as well as providing assistance to local farmers. From a cutting and curing room and a smallholding of six acres, Jimmy will focus on reinstating traditional butchery and charcuterie methods, skills and curing processes.
“Supermarkets mass produce a lot of their meat and charcuterie, and the quality can suffer as a consequence”, Jimmy Scott commented. “Using traditional methods produces a far superior product and, combined with less intensive farming methods on the Swinton Estate and some really interesting local breeds, customers will really notice the difference in taste”.
As the Estate Butcher, Jimmy will also provide a cutting service to farmers who want carcasses cut to order. Locally sourced beef, veal, lamb, guinea fowl and duck will be supplied to the Swinton Park luxury castle hotel, cookery school and Swinton Estate’s own luxury glamping location, Bivouac. From his own herd, Jimmy will supply the same kitchens with sausages, chorizo and hams. These will also be sold via Swinton’s soon--to--be--launched online shop, with plans for a dedicated shop on the Estate in the near future.
Swinton Estate proprietors Felicity and Mark Cunliffe--Lister are delighted to welcome Jimmy to the Estate.
“Having an Estate Butcher means that we can now work more closely in partnership with the Estate farmers, with their produce supplying the hotel, cookery school and Bivouac kitchens along with our retail sales. With the livestock being reared right here on the Swinton Estate, you simply cannot source anything more locally in a more beautiful part of the world. In Jimmy we have one of the best butchers in the country, and his new range of charcuterie products are going to be particularly popular”.
A butcher for 38 years, Jimmy has worked all over Europe, sharpening his skills to become a Master Butcher. From learning about chorizo in Spain to hams and curing techniques in Italy, Jimmy gained invaluable experience that has led to him winning nine gold awards for sausages and product development at the 2011 Harrogate Show. A former Young Butcher of the Year winner at London’s Smithfield Market, Jimmy worked with Jamie Oliver’s right hand man, Jimmy Doherty, before arriving at the Swinton Estate with his own herd.
To access a range of products produced or processed on the Swinton Estate, please visit shop.swintonpark.com.
For more information about luxury castle hotel, Swinton Park and the Swinton Park Cookery School, please visit www.swintonpark.com
For more media information please contact Julia Perowne/ Ollie Druttman / Lucy Knockton / Lucy Gallagher on: firstname.lastname@example.org / +44 (0)20 7792 8884
About Swinton Park
Surrounded by 20,000 acres, Swinton Park in the Yorkshire Dales is a castle hotel like no other. The ancestral seat of the Earls of Swinton, and owned by the Cunliffe-Lister family, Swinton Park is more of a lavish home than a hotel. It has won many awards for its Samuel’s restaurant, cookery school and quality of service. Each of the individually--designed 31 bedrooms and suites have generously--sized bathrooms and superb views across the estate. With fishing, golf, riding, falconry and shooting to choose from, Swinton Park is for walkers, families, nature lovers or those just wanting peace and quiet at one of the most beautiful retreats in the UK.
There is a definite crispness in the air now, heralding the arrival of game, wild mushrooms and other Autumnal treats. While the weather is still perfect for walking, cycling and riding it’s also a great time to enjoy replenishing Spa treats and tempting gourmet indulgences, such as our Estate Lunch Menu – currently featuring grouse – or our inspiring range of seasonal cookery courses.