Pam Thompson has been in the Food Industry since 2002 and is experienced in nutritional analysis of food, product development in meat, dairy, baked goods and gluten free baked products.
Pam has been teaching butchery since 2007 and cheese making since 2011. Since 2009 has written and delivered training courses with Dawn meats and Dunbia for upskilling members of the boning lines in lamb butchery and for the product development teams within Dawn Meats. Before Joining the team at Charcutier Ltd. Pam worked at Food Centre Wales offering product development, food safety and legislative advice to a producers and larger companies.
Proud to be a judge at the International and World Cheese awards Pam is an avid cheese lover that has a micro herd of Guernsey cows on a small holding in West Wales, and enjoys the delights of an eco-garden at the weekends.