Selling Locally Processed from home.

[K_h]

I am looking to sell processed venison on a small scale locally.

I am aware of the requirements detailed here

Selling & Supplying Venison

I currently have a larder fridge in the garage, skin in the garage and butcher in the household kitchen.

I haven’t got the space to build a dedicated area and want to know if it what I want to do is realistically possible or not.

Does anyone have experience being registered with their local authority working with similar facilities ?

I have emailed my local authority and am waiting to hear back.

 

[VSS]

Yes, it is doable.
But if you can create a dedicated area then so much the better.

 

[wytonpjs]

I am looking to sell processed venison on a small scale locally.

I am aware of the requirements detailed here

Selling & Supplying Venison

I currently have a larder fridge in the garage, skin in the garage and butcher in the household kitchen.

I haven’t got the space to build a dedicated area and want to know if it what I want to do is realistically possible or not.

Does anyone have experience being registered with their local authority working with similar facilities ?

I have emailed my local authority and am waiting to hear back.

Exactly what I am doing and my EHO is very comfortable with it provided my carcass numbers remains broadly similar. There’s only so much market where I am (and time) so it is significantly cost negative to expand the facilities and invest more than I have. There are other posts on here about this where you’ll find a lot of very good information

As well as LA registration (5*), I am a limited company and VAT registered too to reclaim input VAT.

 

[Jim Hutton]

Good idea to have a limited company as it limits your personal liability.

 

[75]

I do not exactly the same and fine with LA