Ballakelly Farm in Andreas welcomed a new butcher to the team earlier this year, Captain Duncan Hayes. We recently sat down with the ex-pilot to discuss his new role, his love for flying and all things Ballakelly!
How did you meet Alan and Rachel (the owners of Ballakelly Farm)?
I met Al and Rach via Kevin Skinner who encouraged me to go and meet with them, with a view to help at Ballakelly part time. That was 5 months ago and I have had a great time since!
What experience have you gained in previous roles?
I have over 20 years' experience working as a butcher having started at 16 and then opening my own business at 23. 13 years later, at 36 I decided to sell up and retrain as a commercial airline pilot which I enjoyed for over 23 years, 3 of which I spent as an instructor examiner for Emirates Corporate Types. I fly occasionally - it's something I still love to do.
What does at typical day at Ballakelly look like?
Every day is different! There is no typical day. Rach and Al give me the freedom to create different things out of what I have. We have the ability to supply any unusual requests from customers that they cannot get elsewhere. We have a diverse clientele which keeps things interesting.
Your favourite Ballakelly product and top tips to cook it perfectly?
My favourite product changes on a daily basis depending on what I can create, so it’s impossible to pick one. I love it when people come and ask what I recommend, I can provide cooking advice based on what they have selected. Personally I love anything slow smoked or slow cooked.
Head to Ballakellys family farm shop in sunny Andreas to pick up some of their home-butchered and frozen meats.
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