Interestingly in the same week that the food hall for local produce has been quashed, locally produced food featured heavily in the news for another reason.
Under the title of Kill it, cook it, eat it, a four part documentary series on BBC 3, followed the process of local Glossop butcher John Metrick’s abattoir, showing you each of the various stages of meat production in full graphic detail.
Now whilst the program could have come across as been a bit ‘blood thirsty’ or in bad taste, it was an interesting exploration of where our food comes from, and how it get to us, which I found quite interesting, along with how very skilled and monitored the whole process is.
Now whilst you would not necessarily view this sort of process as a tourist attraction, I’m sure from the way it was set up on the show, there would be many people who would be interested in seeing this process for ‘real’, so perhaps that could mean an addition to the idea of farm shops, with a chance to see the whole process from field to table.
Anyway for anyone who hasn’t seen the program, I would recommend viewing when it is repeated on Sunday 18th March again on BBC 3.