Who we are
Rich Summers
Rich Summers has spent three decades working across the meat world, from farms and abattoirs to specialist butchery and award winning charcuterie. His work is rooted in a simple idea. When you respect the animal and the land, you get better meat. When you build systems around that principle, you get stronger businesses and healthier communities.
Rich now focuses on helping farmers, small producers and growing food businesses create supply chains that are humane, ecological and commercially robust. His experience covers the whole journey. He has farmed, he has slaughtered, he has butchered and he has taught. This gives him a rare ability to join the dots between animal welfare, ecological farming, human health and genuine business resilience.
He builds practical models that turn regenerative principles into real world results. From whole carcass optimisation, meat costings and cutting strategies to recipe development, food safety, staff training and production unit design, Rich helps producers get more value from every animal while improving welfare and reducing waste. He translates complex academic ideas into processes that work on the ground. The outcome is better food, healthier farms and stronger livelihoods.
Rich also brings a calm, thoughtful teaching style that lifts confidence and builds long term skills. Whether he is mentoring a new producer, guiding a growing business or supporting a larger organisation that wants to shift to more ecological systems, he focuses on clarity, respect and practical solutions.
And this is where the invitation sits. Rich has spent thirty years learning the hard way so you do not have to. If you want to build ethical meat production, develop new products, increase carcass value, reduce waste, strengthen your margins and do it all in a way that supports the planet, working with Rich will cut years from your learning curve. He offers experience, honesty and a deep belief that good farming and good business can sit comfortably together.
If you want to take the next step, Rich is ready to help you get there.
Let's get social
Steve Williams AKA Salami Steve
Let's get social
That’s what we do. We know the trade from the inside. We read an operation and see what others miss. We don’t guess — we track, we find, we fix.
Salami Steve has not always been his name, he spent 20+ years in a suit and tie and went by the name Spreadsheet Steve. Spreadsheet Steve was not very interested in what he did, he made money for other people and his work was a sole less existence. He spent his spare time outside hunting and preparing his game for the dinner table. He also loved to cook, making amazing food for his family from scratch. Steve has always been interesting in the outdoors and wild cooking. Spreadsheet Steve ended up working in the Middle East and one day while watching a chef on the wild side he decided enough was enough.
Spreadsheet Steve came home to Devon with his trust side kick Myfanwy (Saluki dog he rescued from the beach in Qatar). Once back in Devon Steve started to make salami and cured hams, he made his own sausages. Steve converted his garage into a Salumeria and Salami Steve was born. Good Game was launched and soon they got a name as an amazing artisan producer of charcuterie. Over the years Good Game grew and grew, they moved in to a big posh factory and were producing organic charcuterie as well as nitrate free charcuterie. The produce of Good Game was selling far and wide.
They opened a very successful restaurant in Topsham that specialised in American BBQ and great native breed meat. Then one day Salami found himself spending most of his time in the office, supervising staff, talking to accountants and looking at spreadsheets. Salami became aware that spreadsheets were his Kryptonite….. with the arrival of the COVID pandemic Salami got to work. Salami broke up the factory and went back to his true artisan roots producing small amounts of charcuterie as a small team. Salami also realised he could use his powers to start to teach other people who wanted to learn. Salami doubled up and salami became Super Salami Steve…………… Now Salami is teaching the future charcuterie makers at River Cottage and The School of Artisan Food. He is now allowing everyone to learn from his past and hopefully they can become their own charcuterie super hero and join an amazing new charcuterie family. In addition to his tapas restaurant Mesita, he also runs South West Pizza Co, both in Topsham.
“A superhero is just an ordinary person who has found a better way to mask their human frailties.”
