Phythian was appointed as CEO of the British Charolais Cattle Society in March this year. He comes from a suckler and cereal farm in Wigan.
His father was a member of the society back in the 1970s and 1980s. Peter’s previously worked with the Meat and Livestock Commission
as chief executive and regional manager for Scotland, based in Stirling. He is a member of the Meat Innovation Group and joined the BCCS from Eurofins.
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Chair,
Chris Curry
Chris was elected as chair of the BCCS in June at the Royal Highland Show after serving a year as vice-chair. He owns the Burradon herd in Northumberland. The farm has 40 Charolais cows, 200 ewes and 140 acres of arable. He also has a shed of breeding ducks for poultry producer Gressingham. Eggs are collected each week and sent to the hatchery in Suffolk. Chris is also a funeral director, something he balances with farming and his role as chair “with great difficulty”. As he says: “Life is busy.”
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Chief executive officer, Peter Phythian
Phythian was appointed as CEO of the British Charolais Cattle Society in March this year. He comes from a suckler and cereal farm in Wigan.
His father was a member of the society back in the 1970s and 1980s. Peter’s previously worked with the Meat and Livestock Commission
as chief executive and regional manager for Scotland, based in Stirling. He is a member of the Meat Innovation Group and joined the BCCS from Eurofins.
Chair,
Chris Curry
Chris was elected as chair of the BCCS in June at the Royal Highland Show after serving a year as vice-chair. He owns the Burradon herd in Northumberland. The farm has 40 Charolais cows, 200 ewes and 140 acres of arable. He also has a shed of breeding ducks for poultry producer Gressingham. Eggs are collected each week and sent to the hatchery in Suffolk. Chris is also a funeral director, something he balances with farming and his role as chair “with great difficulty”. As he says: “Life is busy.”
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