PLUMPTON COLLEGE The next Information Morning for vocational courses for schools is at the College this Saturday (January 9) from 9am to12.30pm. An example of the outstanding work that the college do is a lecture that students studying on the agriculture programmes had recently. A packed audience of first and second year students met with two of the world’s sixteen Master Butchers for a fascinating lecture and practical demonstration in butchery and an update on the UK Meat industry. Julien Pursglove, Technical Manager, Lamb, Game & Venison, Meat, Fish & Poultry at Sainsbury’s and Dave Smith, Senior Accounts Manager, APB group visited the College to offer practical skills and industry advice to students hoping to enter the profession. In 2011, Sainsbury’s became the first major retailer to employ a Master Butcher, under the Meat Training Council’s new qualification scheme. Julien Pursglove is only the fifth person in the UK to be accredited with this title. To qualify for the award, Julien had to demonstrate to the Meat Training Council’s moderators that he had sufficient knowledge and skills to justify the title, ranging from understanding livestock production, carcass dressing, butchery and dealing with customers in a retail environment. As well as these traditional skills, he also had to cover modern hygiene practices and people management. Sainsbury’s are proud of Julien’s achievement, which reflects their commitment to supporting colleagues with ongoing training and development. One of Europe’s leading food processors, ABP group provides quality beef to thousands of customers across the world. Dave Smith, also a Master Butcher, one of only sixteen people in the world with this title, says, “The meat industry opens several doors to people who may not necessarily want to follow a career in butchery- such as engineering, IT or even sales and purchasing – the opportunities really are endless. At ABP UK, we work very closely with the National Skills Academy and have recently become members, as well as engaging with local schools and colleges to show young people just how much opportunity there is in our industry” Plumpton College Lecturers Catherine Daw and Mark Campbell organised the event to complement the students’ academic studies. These exciting courses are delivered predominantly through classroom sessions and lectures, which are combined with laboratory classes, farm visits, guest speakers and practical activities. Course modules include beef production, livestock husbandry and business management. Students benefit from learning in the new dairy production, processing and trials unit, while experiencing diverse systems of production. Graduates from the programme progress to agriculture based careers both within the UK and overseas, including whole farm or unit management, while allied career industries include animal breeding, nutrition, agronomy, agricultural sales, teaching and the Civil Service. Despite the economic challenges, it is an exciting time for the land based sector. It is widely recognised that nearly half a million new entrants are needed to boost the workforce in the next ten years and these will need to be more highly skilled than ever before to meet the needs of an increasingly technologically advanced sector. Plumpton College is very well equipped to continue to meet these needs and enable excellent progression of its students into employment, with over thirteen subject areas offered, outstanding state-of-the-art facilities and a range of provision to meet every need, from Foundation Learning to Honours Degree and full time to Apprenticeship. For more details attend the information morning or visit

GRINLING GIBBONS is the subject of the Newick & District Decorative and Fine Art Society meeting at the village hall on Tuesday January 12 at 2.15pm. This lecture, the first of the New Year, and celebrates the extraordinary work of Grinling Gibbons. He lived and worked during the reign of five monarchs and was awarded the title of Master Carver by William III. His best work, outside Hampton Court, survives at Petworth House, Sussex and Chatsworth, Derbyshire. His cascades of fruit, leaves, flowers, foliage, fish and birds sometimes fooled observers into thinking they were real. The lecturer Launce Gribbon will take us through Grinling’s life with the help of many excellent illustrations. Using recent research, he will discuss the old problem as to what is and is not actually by Grinling Gibbons - many of his rivals tried hard to imitate his style. Launce began life as a professional painter and has worked at the V & A and as a tutor to Sotheby’s Educational Studies. Visitors are always most welcome and the cost is £7 on the door with, as always tea and biscuits afterwards, and a chance to talk to the speaker. If you require any further information please ring Marjorie Blunden on 01825 723250.

PANTOMIME Its Cinderella this year, with a script by resident pantomime script writer John Fahey. Tickets sell fast, with the two performances on Sunday January 17 and then evening performances from Wednesday to Saturday along with a matinee performance that day. For tickets call Jo Taylor on 01273 890450

TALK entitled Life above a Railway Tunnel (Clayton) by David Porter will take place at the Footpath Society meeting, at the village hall on Wednesday January 27 starting at 2pm for 2.30pm

FOOTPATH SOCIETY WALK on Sunday January 31; meet at the Car Park (Map Ref: 356 064) off Falmer Road, Woodingdean at 10am for a 6 mile walk including Woodingdean and Medieval Drove Road, with undulating terrain and the possibility of lunch at Downs Hotel. Walk Leaders are Sue and Robin Akers on 01273 891701 or 077542336.

JUMBLE SALE is at the village hall on Saturday January 30. Please take jumble donations to the hall from 9am and do go along at 2pm; with clothes at 20p each there are sure to be lots of bargains. Along with jumble there will be a tombola, refreshments, good as new items, bric-a-brac, books, toys, clothes and linen.

IMPORTANT PLEASE NOTE in future if you wish an event in Plumpton to be mentioned in this column please send the details to Please don’t rely on me receiving the information in the parish magazine, online or by word of mouth; as in future information will only be included if it is received by email. For maximum publicity please let me have details of the event (whenever possible) well in advance so that I have time to include it in the papers. Many thanks.

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