Our experts

Joe Seddon

Quality Co-Ordinator

Joe’s role as Quality Co-Ordinator is to provide support for fellow staff and customers alike as he helps to ensure FDQ maintains its high standards and excellent customer relations. He tackles a wide range of challenges in this role and is keen to develop his skills further within the company.

Joe previously worked in Accountancy Administration where he was responsible for frontline problem solving and helping to maintain and update company systems. This experience in a customer focused, fast paced environment helped develop the necessary skills to be a successful asset for FDQ.

Day to day he works closely with the Operations, Quality and Project Managers to help provide an efficient and effective service to both centres and learners alike. Whilst Joe is new to working in this sector he is keen to learn new skills and develop his expertise to ensure customer satisfaction and the continued smooth running of FDQ. 

Our experts

  • Jane Downes Chair
  • Jo Sterritt Quality Director
  • Terry Fennell Chief Executive & Responsible Officer
  • Andrew Key Technical Director
  • James Richardson EPA Butchery Manager
  • Charlotte Burkill Operations Administrator
  • Kevin Meades EPA Accounts Manager
  • Debbie Guy Accounts Administrator
  • Sophie Doy Operations Officer



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MEAT Ipswich learner is FDQ’s 100th EPA success!



 Owen Smith

 Owen Smith learning lamb butchery skills at MEAT Ipswich butchery school.



Owen Smith (18) has become our 100th successful EPA candidate. Owen trained for his butchery apprenticeship with MEAT Ipswich, where his trainer, Stuart Davis, said of him,


"Owen is a pleasant and very well mannered young man. Owen has gained confidence throughout his apprenticeship and has applied his learning to practical situations at his place of work, enabling him to adapt certain practices to suit the needs of the company. "


Originally studying for  ‘A’ levels, Owen realised the academic route wasn’t for him, so applied for an apprentice butcher job with Ansell and Sons in Maldon, Essex. Though at first he struggled working a 39 hour week he enjoyed the butchery training, especially as he was being paid to learn! Since completing his butchery apprenticeship and end-point assessment he has become an integral part of the team. He loves interacting with people and feels he learns something new every day.


Now more than ever apprenticeships are a great way of bringing new people into your team, or developing the skills of existing staff. On 1st April employer contributions were halved from 10% to 5%. This means the Government funds 95% of the apprenticeship training costs. In some circumstances 100% of training costs are covered. Talk to one of our friendly team to find out more.

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I have no hesitation in choosing FDQ for food safety. They stand head and shoulders above the rest.