EGTON BUTCHERS
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.
 Egton abattoir was not always easy to find, high up in the North Yorkshire Moors! |
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 But on plenty of days the sun shines on the righteous! |
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 Getting there: things are starting to fall into place, as the different parts of the abattoir are spruced up and brought into working condition. |
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 And finally a successful first kill day!
This was an important day for the Lyths - although not entirely without its problems, of course. But from this moment onwards they were able to commence their business operations. |
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 This interesting piece of kit proved to be too large for its situation. |
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 I put in a request... ... and now have a most unusual garden ornament!
(For those who are not familiar with abattoirs, it is a descender, to enable pig carcases to be dropped from the rail into the scalding tank. Simple.) |
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 Egton village is a beautiful place, set in the North Yorkshire Moors not far from Egton Bridge of gooseberry fame. |
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 Although some people found themselves spending rather longer at Egton than they thought necessary. |
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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."
