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In early 2011, John and Lynne Lyth had the opportunity to take on the Egton Abattoir which had been in John's family for some years past.  The takeover was not without difficulties due to regulatory changes, and John engaged my assistance with the operational paperwork, including the HACCP plans and the researching and creation of the myriad forms required for the operation of a meat business.  Over the teething months, over 100 documents were gathered, adapted or created from scratch for Egton - and there are still more to come as the abattoir moves into the slaughter of older and casualty cattle.

One of the advantages of working with Egton Butchers is the proximity of The Board Inn at Lealholm.  This delightful hostelry is well worth a visit - Alastair, mine host, is passionate about his local produce.  On one memorable occasion, I was charmed to be introduced to a most exquisite pork chop, which had once formed part of a Tamworth x Wild Boar rejoicing in the name "Bruno."

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