srSophie and Ray Hicks of Boucherie à La Ferme talk about selling their business inthe Limousin –what a great opportunity it could be for someone looking for a lifestyle change! We find out more.

– When did you move to France?
May 2008.

– Why did you choose Corrèze in the Limousin?
We were looking to get a property with land as we had horses and found the land in the Limousin some of the most appealing in France.
pigs– What was the hardest obstacle you faced when setting up the business?
Getting our heads around all the different departments we had to contact and fill in forms for.

– What do you love most about the French life/work balance?
There is a definite line between work and play. It is infectious. The French work hard but they stop to have holidays, and they are very good at it! They make you feel guilty if you work too hard.

– Did you have previous experience and is that prerequisite for anybody looking to take on the business now?
Yes, it would be good to have experience with food preparation of any kind. Ray and I ran a hog roast business back in the UK. Ray had also worked as a butcher, which gave him the idea of starting the business. If somebody didn’t have butchery background Ray could be with them until they felt confident enough to do it alone.
mixed– What are your plans now and why are you selling?
We are at retirement age and I want to change from butchery to beauty! I am going to do the courses and retrain and Ray will carry on looking after the farm.

– What is the single best thing about running Boucherie à la Ferme?
Our customers are great. We have built up quite a clientele in different areas around us and would love to know they are being looked after well after we sell the business! It is so satisfying to provide our customers with meat that we know is fabulous and has come straight from the farm!

– What advice would you give to anyone moving to France?
If you have toyed with the idea but cannot decide, just take the plunge – you won’t regret it!
hens– What would running the business involve?
We are prepared to sell just the customer list and website or perhaps an up-and-running butchers too. So depending on what scale you want to run it, it can either be full time for two people or just one if you want to say take on 25% of the business. We send parcels throughout France – this could be sold separately.

– What comes with the sale of the business?
It is open to negotiation. We don’t want to sell the farm but may do for the right offer. Otherwise we’re selling the equipment for selling at markets, professional barbecue for cooking at markets, all the equipment for sausage making.cowFind out more about this life-changing opportunity:
Phone Sophie on 0033 5 55 97 95 66

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