Pern's stake in local butcher's helps in field-to-fork pub f

Chefs at Michelin-starred pub the Star Inn in Harome, North Yorkshire, will have the chance to learn new skills by training at the local butcher's after it was taken over by their boss, Andrew Pern.

Pern snapped up the butcher's shop in nearby Helmsley after it came onto the market, seeing it as a "common sense" move and a great fit with the pub and the village store, which he also owns.

"I come from a farming background so the interest has always been there," he said. "This way I cut out the middle man."

The Star has been shut for a month to allow staff annual holiday but will re-open this week. According to Pern, one of the main advantages is that there will be no wastage whatsoever. "All the leftover meat from the butchers will come down to the Star for use in either evening meals or making ready meals. We can now encompass the whole cycle from farm to fork."

Pern wants all members of his 12-strong chef team to spend some days working at the butchers to experience a different link in the food chain.

Currently two members of his team are training there. "Any chef would be interested in the whole package. They can learn how to make black puddings and different varieties of pork pies. They can even go up to the farm and watch the cattle on the hoof. It will provide a good insight."

Pern has kept on all the staff at the butchers including Ben Nicholson, the former owner's son. Pern added: "One thing we have to remember though, is we are chefs and they are butchers."