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Pop-up Cheese Seminar

When:

Tue 22 Nov 2016, 11:00am–4:00pm

Where: Eketahuna War Memorial Hall, Main Street, Eketahuna, Tararua

Restrictions: M

Ticket Information:

  • Admission: Free

Join Biddy Fraser-Davies', owner and operator of the award-winning Cwmglyn Farmhouse Cheese, for another one of her "Pop-up Cheese Seminar/Event".

This cheese seminar will feature talks from guest speakers Paul Neaves and Katrina Farrell. Attendance is free, though guests are asked to bring a plate to share for lunch - where there will be an opportunity to sit, discuss and share experiences and expertise; as well as a chance to network on artisan cheese themes.

About Paul Neaves:
Paul began his career at the Leatherhead Food Research Association, working with Clostridium botulinum and gaining a PhD for studies in UHT processing. In 1984, he moved to the hub of the UK dairy industry as Deputy Manager of the Milk Marketing Board Microbiology Laboratory. In 1995, he set up his own business offering technical support to the food industry worldwide. For 15 years, Paul represented the UK on several International Dairy Federation committees, particularly those for microbiological methods and antibiotics. Paul has been affiliated with the Specialist Cheesemakers Association almost since its inception and, in 2000, masterminded the development of a 4-day, practical, training course for local government officers, on the safety of artisan cheesemaking.

About Katrina Farrell:
Born in New Zealand, and educated at St Matthews Collegiate School in Masterton, Katrina left New Zealand in 1975 to travel for a “couple of years”.

However, she never returned permanently and in 1983, Katrina started working in the food industry as Quality Assurance Lab Technician for a confectionery company.

During the subsequent 33 years, Katrina has gained experience in a number of sectors within food manufacturing in both Technical and Production roles including dairy, meat, fish and poultry, ready meals chilled and frozen ambient products and confectionery, as well as experience in auditing to BRC, Salsa and Retailer Standards in the UK and Europe.

In 2013, after 10 years as Technical Manager for an Italian cheese producer, Katrina decided to set up her own consultancy business offering independent advice and assistance to food manufacturers and retailers.