Sark unveils new abattoir

Thursday 08 October 2020

Sark has moved to "safeguard" its traditional farming industry with the creation of a new abattoir to meet modern standards and allow the small island to export its meat.

The abattoir, designed and project managed by John Robinson, was officially opened by Lt-Governor Vice-Admiral Sir Ian Corder.

Sark's Government is confident the new facility, which Sir Ian was given a tour of, will bring the slaughtering of livestock up to the latest standards required for both on and off-island consumption.

"Designed and project managed by a Sark resident engineer in conjunction with Guernsey’s States Vet and Environmental Health Officers, the facility has been largely constructed by local builders, electricians and plumbers.

Pictured: Conseiller Tony Ventress looking ominously up at the hook. 

"Sark is well known for the quality of its locally raised meat; there are no intensively reared animals, and, in the case of beef and lamb, animals are grass-fed outside. With the commissioning of the new abattoir at Les Laches, Sark is confident that procedures and practices will meet current standards to enable Sark to export its meat Bailiwick-wide."

This investment, which has been estimated at around £350,000, means that consumers of Sark meat can be assured of “food miles “ - which are measured in Sark terms in metres - and a state-of-the art facility which safeguards the interests of farmers, retailers, restaurants, hotels and guest houses in the Bailiwick for generations to come. 

"The new abattoir, combined with the new dairy project, will ensure the continuation of farming and the protection of the pastoral landscape of the island."

Pictured top: Sark's new abattoir was officially opened by Lt-Governor Vice-Admiral Sir Ian Corder. Left to right - Conseiller Chris Nightingale (Vice Chair of Agriculture Committee); His Excellency; Conseiller Helen Plummer (Chair of Agriculture Committee); Mr John Robinson (Architect and Project Manager).