Dungog councillor and local resident Tracy Norman is passionate about Dungog and showcasing the area to the world.
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She bought the Settlers Arms hotel, the old Dungog Hardware store as well as Munni House and 1300 hectares of land where she wants to set up an educational centre for sustainable farming practices.
On this land she also has plans to set up an artisan cheese factory using her own goats and small dairy herd.
She will sell the cheese in the butcher shop she bought in Dungog and opened this week.
In the longer-term, she is planning an eco-tourism resort on the Munni land.
Westwood Dungog Providores quietly opened their doors on Wednesday after a total refit and refurbishment of the building.
Ms Norman’s aim is to provide an outlet for local farmers and also provide a chain of supply for the Settlers Arms’ restaurant.
“Our lines will include grassfed beef, free range pork, chicken and lamb and free range eggs,” she said.
“We have bought our beef from a farm at Bandon Grove and our butcher David Watkins went out and selected which vealers he wanted.
“While we are getting our lamb from outside the area we are talking to some locals to increase their herds so we can buy off them.
“We are a bit short with free range chickens so if anyone has them, give me a call.
“It’s early days yet but the response has been really good and our aim is to showcase the fantastic produce this area generates.”
Young Dungog butcher David Watkins has been given the job of managing the new business.
His name was suggested to Ms Norman by Brian Simpson with whom he had worked with.
“I finished my apprenticeship 12 months ago and to be offered this position is fantastic,” he said.
“Brian is working with me for a couple of hours each day and his knowledge and support has been great.
“Quite often these days meat is about quantity and not quality but it is very different here.
“Everything is cut fresh every morning, nothing is frozen.
“And it’s great to be able to showcase the produce from this area.
“I like to deal with the little guys, the family-owned farms.
“Going to buy the cattle directly from the farms enables us to tell the customers what breed it was, its weight. Basically we are telling people where their food is coming from.
“We can also offer advice on how to cook different cuts of meat and down the track we are going to get game meats which again, will all be fresh.
“It’s like stepping back to the good old days where customers had a special relationship with their butcher.
“And I’m really grateful to Tracy for giving me this wonderful opportunity.”
