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Rich Summers
BUTCHER, CURER, TEACHER, CONSULTANT
Rich has worked in the British meat industry for over 30 years and gained an appreciation of the finest quality British livestock and game along with an admiration for those who dedicate their time to producing it.
Drawing upon his experience as a butcher, charcutier, slaughterman and occasional stockman he has developed a forensic knowledge of ethically farmed and humanely slaughtered livestock and the importance of how these factors influence meat quality and in turn, a healthy and balanced human diet.
"I think using animals is an ethical thing to do, But we've got to do it right. We've got to give those animals a decent life and we've got to give them a painless death. We owe the animal respect". Temple Grandin
In our view, animal welfare and carcass quality are two sides of the same coin.
Rich has now become a well respected industry figure by using his vast knowledge of whole carcass butchery which has allowed him help producers develop a range of innovative, value added products ranging from cured and cooked meats, pies and ready meals, smoked meat products along with salamis and whole muscle air dried meats. He specialises in taking a complex academic and scientific process and sophisticated practical skills and imparting them to his clients guaranteeing the very best eating quality and food safety standards. He consults, Teaches and judges on a wide range of subjects.
Summers and Co., led by Rich and supported by an industry leading team of specialists, passionate about producing healthier, ethical, commercially viable food systems, is able to offer a world class range of services including:
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Field to fork business planning
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New product development
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Bespoke tuition and up skilling, 1 to 1 or group
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Production and processing unit - advice, design and build
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Brand development and marketing
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Trade and consumer research
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Web design
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Food safety advice
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White label services
We are pragmatic, enthusiastic and creative problem solvers and are committed to commercialising ethical meat solutions.
"The voyage of discovery consists not in seeing new landscapes but in having new eyes"
Proust
An ethical approach
BETTER FOR ANIMALS, OUR CLIENTS & THE CONSUMER
Our approach centres on the belief that more ethical, sustainable approaches to meat production, incorporating exemplary animal welfare, pasture fed diets and smarter use of the whole animal can deliver healthier food that is not only highly profitable, better quality and sustainable but
also cares for our world.
“I don't think there is a greater source of knowledge & expertise in the meat industry.”
- Chris Moorby, School of Artisan Food -
Don't take my
word for it!
WHAT OTHERS SAY ABOUT RICH
Rich brings an encyclopaedic knowledge of his subject, unrivalled experience and immense creativity in the business of extracting value from the meat production process. He empowers smaller producers and major corporates alike to realise ethical, healthy and commercially viable solutions and he's a pleasure to work with to boot!
Richard Savage - Savage Nibbles Ltd
New to the world of charcuterie we enlisted the services of Rich Summers. The advice and support we have received from Rich has been second to none. His knowledge and tuition has been invaluable to the growing success of our business. Nothing has been too much trouble and we would highly recommend him.
Phil & Sue Ambrose ambrosesausages.co.uk
"I recently used the services of Rich Summers as I wanted to review my existing salami making methods in order to ensure a consistent quality end product. Rich spent a day working with me and his knowledge and experience were hugely beneficial. Not only did he help in improving my existing salami making process but he also gave me invaluable tips on how to make production more cost and labour efficient. In addition to this, during the day, I drew on Rich's wealth of experience in the butchery trade and he passed on superb knowledge with regards to the running of a productive and profitable butchery business. I found Rich easy to work with, punctual, hard-working and hugely knowledgable and I would not hesitate to recommend his services to anyone seeking help in the charcuterie or butchery trade, whether it be from a practical or business perspective"
Suzanne Clarke – studfarmmeats.com
Having trained under Rich and worked along side him, I cannot speak highly of him enough. Rich’s patience and knowledge as a teacher allows him to pass on his skills whether in a one to one situation or when teaching to a group. I found learning under Rich easy and fun as he his relaxed and informal teaching style meant I could enjoy myself while learning valuable skills and absorbing some of his extensive knowledge of the trade. Whether breaking beef or making subtly flavoured salamis and smoked goods, Rich’s skill and enthusiasm make it a great experience. Having graduated from the School of Artisan Food and successfully started by own business, it was great to be able to rely on Rich to assist with the opening. His easy nature with customers and other staff made fro a great fit.
Struan Robertson - www.provenancebutcher.com
I first met Rich at the school of Artisan food where he was tutoring me as part of my Diploma in Butchery & Charcuterie. I was immediately struck by his passion and enthusiasm for honest, quality British produce and his depth of knowledge – not just of his incredible butchery skills and flare for charcuterie but every aspect of “farm to fork”. Rich joined us to assist in the on going development of our product range as we set up the new company. Having started with a wide variety of cured, cooked and air-dried products, thanks to Rich’s assistance we have now advanced to be specialising in salami making and whole muscle air-dried meats. I can thoroughly recommend Summers Butchery Services especially if you are interested in taking next steps in producing any kind of charcuterie of your own.
Nick Brake - Rutland Charcuterie thehareandhog.co.uk
Contact Me
INFO@SUMMERSANDCO.UK / TEL: 07847 417237
If you would like help commercialising your venture, setting up a curing facility or production kitchen, advice on product development, a butchery course or a lecture on food safety then get in touch via the mail address above or the form below. I look forward to hearing from you.