At Dingley Dell Pork a large part of my time is spent showing chefs and butchers what we do as a business in terms of how we breed and rear our animals and it was a great privelidge last friday to show around some of tommorrows chefs. Recently we agreed to work with " a passion to inspire " which is a iniatative founded by masterchef of Britain  Murray Chapman and run with the catering colleges in East Anglia , it is a cookery competition designed and run to inspire students and to expose them to future employers. For us at Dingley Dell it is an opportunity to educate and inspire the students and so we took a group of catering students  around from Suffolk  New College. My main aim was to make the chefs see that it is  their individual purchasing decisions which shape the way in which  we farmers farm because it is the way in which the market  is created. We covered all aspects of welfare friendly food production and how the RSPCA's Freedom Food scheme works to improve the lives of farm animals. At the end of the tour we asked the students to write down what they had gained from their visit and the general theme was respect for the pig as an animal and the sense that in the future these students would think through the implications of where their food comes from and how they view their food and consequently how they cook with it . I look forward to returning to the college and trying some of the students recipes involving Dingley Dell Pork.