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Packington Free Range Become Seasoned Champions Packington Free Range provides local business, Seasoned Cookery School

, with its free range pork and poultry produce. Nottingham, UK, October 31, 2012 -- Packington Free Range has teamed up with Sea soned Cookery School in an exclusive relationship, which will see the Barton-Und er-Needwood pork and poultry producer, providing a range of their award-winning meats to the Derbyshire-based business. Fourth generation farmers, Packington Free Range (www.packingtonfreerange.co.uk/ ) will be joining forces with Seasoned; (www.seasonedcourses.com/) an establishm ent based in a beautiful courtyard property at Catton Hall. The school was opene d in 2010 by Clare Tetley, with the aim of providing fun food education and cook ery skills to people of all levels and abilities. “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 a rea, and although in the neighbouring county of Staffordshire, Packington Free R ange is based within 10 minutes’ drive of the cookery school. Packington’s animals a re reared in a natural and stress-free environment and therefore the meat they p roduce 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 c ourses to take advantage of what is on their doorstep and use the best produce t hey possibly can”, explains Clare. Packington Free Range will provide the meat for a range of courses from Under Ut ilised Cuts of Meat to Flavours of India, Essential Italian and Delicious Prepar e-ahead Dinners – as well as the forthcoming Festive Demo & Dine Evening on the 6t h December (shop.seasonedcourses.com/courses/demo-and-dine/christmas-demo--dine)– 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 cook ery demonstration will be followed by a three-course meal. “This is an exciting opportunity for Packington and we are very much looking forwa rd to working with Seasoned. To have such a thriving cookery school on our doors tep and one which believes in advocating good quality local produce, is wonderfu l for us,” says Packington’s joint owner Alec Mercer. Packington Free Range supplies over 130 butchers shops nationwide with award-win ning free range pork, chicken and cockerel. The farm is owned by fourth generati on 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 w riters 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 i nfo@creamcommunications.co.uk Any journalists wishing to attend one of Seasoned Cookery Courses please contact Rachel Cullis Dorsett on 014768 792153 or email: rachelc@creamcommunications.co .uk Contact : Carrie Eames Cream Communications Antenna Media Centre Beck Street Nottingham, NG1 1EQ 0845 388 9584 info@creamcommunications.co.uk

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