I READ in your March edition of Smallholder the letter requesting information about butchery courses for the smallholder.

I manage the Netherfield Centre for Sustainable Food and Farming for Plumpton College in East Sussex and one of the many bespoke courses that we offer for land owners is practical, hands on one and two day butchery courses including lamb, pork, and venison butchery skills, sausage making, bacon and gammon curing, salami making, food smoking and poultry processing. The courses are all run at an on farm cutting room and we only have four participants to the tutor to ensure that the students receive maximum practical experience. We receive fantastic feed back from students and are wondering if you would like to run an article about the courses and the work of the centre. For more information visit our web site www.thenetherfieldcentre.co.uk.

Topsy Jewell, Plumpton College at Netherfield Centre for Sustainable Food and Farming, Netherfield, Battle, East Sussex TN33 9PY, 01424 775615, www.thenetherfieldcentre.co.uk n Dear Editor,

Just to let you know that we also provide butchery courses for smallholders and anybody else who would like to learn more about how to prepare their own animals for the freezer.They have proved extremely popular.

We also provide animal livestock courses, ie sheep, pig and cattle courses for anybody wishing to learn more and those thinking of keeping livestock. Details can be found on our website: www.dairybarn.co.uk.

Sue Gotting, Dairy Barn Farm Shop