GAME CHANGER CHARCUTERIE

Providing Free Training To Those That Need It

- ABOUT US -

A Challenge Becomes an Opportunity

When Sheepdrove Organic Farm gave us access to their disused processing facility, they set us a challenge:

“Do something good with it.”

Game Changer Academy is our answer.

Our
Mission

Our mission goes far beyond making charcuterie... it’s about creating opportunities through free training.

We believe in the power of education and the importance of sharing skills, especially with those who need a different way to learn. To make this possible, we’ve built a model where every part of our work supports the Academy.

We raise funds by producing and selling small-batch wild venison charcuterie, and by hosting paid corporate training days. All profits are reinvested directly into delivering free butchery and charcuterie training for young people who might otherwise be left behind.

Through our hands-on workshops and expert-led courses, we provide opportunities for students of all levels, from school visits to advanced training; to discover new skills, gain confidence, and find pathways to a brighter future.

Meet the Founders

Co-Founder

Charlie Hancock

Charlie has established three successful SME companies in Pest Control, Country Services, Estates and Game Management. He graduated from Royal Agricultural University in 2011. He was previous winner of the South West Enterprise award and is the driving force behind Game Changer Charcuterie.

Co-Founder

Katherine Herbert

Kat works in global capital markets, investment strategy and raising debt and equity funds... put simply she works in finance. Her passion, however, lies in the countryside, whether it be walking the dogs, riding horses or fishing, you'll find her at her happiest in a field.

Meet the Team

Steve Williams

Steve is one of the country’s most revered charcuterie makers. He’s also a hunter, restaurant owner and co-founder of Good Game which he set up after meeting Hugh Fearnley-Whittingstall on one of the first River Cottage courses, Pig in a Day. The course inspired Steve to make charcuterie professionally but in a different way – without nitrates and using only the best local meat.

Richard Summers

Rich has worked in the British meat industry for over 30 years and gained an appreciation of the finest quality British livestock and game along with an admiration for those who dedicate their time to producing it.

Drawing upon his experience as a butcher, charcutier, slaughterman and occasional stockman he has developed a forensic knowledge of ethically farmed and humanely slaughtered livestock and the importance of how these factors influence meat quality and in turn, a healthy and balanced human diet.

Rich has now become a well respected industry figure by using his vast knowledge of whole carcass butchery which has allowed him help producers develop a range of innovative, value added products ranging from cured and cooked meats, pies and ready meals, smoked meat products along with salamis and whole muscle air dried meats.

He specialises in taking a complex academic and scientific process and sophisticated practical skills and imparting them to his clients guaranteeing the very best eating quality and food safety standards.

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