Fourth generation farmers, Packington Free Range (http://www.packingtonfreerange.co.uk/
“Our cookery courses aim to inspire and educate anyone with a genuine interest in food. We enjoy working with and promoting the produce of local farmers in this area, and although in the neighbouring county of Staffordshire, Packington Free Range is based within 10 minutes’ drive of the cookery school. Packington’s animals are reared in a natural and stress-free environment and therefore the meat they produce is of an excellent quality. Their ethos and ours at Seasoned fit together perfectly and we hope to inspire anyone who comes along to any of our cookery courses to take advantage of what is on their doorstep and use the best produce they possibly can”, explains Clare.
Packington Free Range will provide the meat for a range of courses from Under Utilised Cuts of Meat to Flavours of India, Essential Italian and Delicious Prepare-ahead Dinners – as well as the forthcoming Festive Demo & Dine Evening on the 6th December - which aims to provide top tips for creating a classic Christmas meal alongside some new and exciting ideas for an alternative festive feast. The 30-minute cookery demonstration will be followed by a three-course meal (http://shop.seasonedcourses.com/
“This is an exciting opportunity for Packington and we are very much looking forward to working with Seasoned. To have such a thriving cookery school on our doorstep and one which believes in advocating good quality local produce, is wonderful for us,” says Packington’s joint owner Alec Mercer.
Packington Free Range supplies over 130 butchers shops nationwide with award-winning free range pork, chicken and cockerel. The farm is owned by fourth generation farmers Rob and Alec Mercer, whose family have farmed the land at Packington for over 80 years. Their produce has received many plaudits from national food writers and customers alike and has been recognised with high profile awards from the industry.
For further information contact Cream Communications on 0845 388 9584 or email email@example.com
Any journalists wishing to attend one of Seasoned Cookery Courses please contact Rachel Cullis Dorsett on 014768 792153 or email: firstname.lastname@example.org