IoM and WCB Annual Prizegiving celebrates talent and diversity

IoM and WCB Annual Prizegiving celebrates talent and diversity

Over one hundred guests gathered in Butchers’ Hall to applaud the achievements of butchery apprentices, their employers and training providers at the IoM/WCB Annual Prizegiving.

The IoM Apprentice and Training Provider winners 2023. Photo credit: Phil McCarthy.

Though the meat industry is age-old this years’ prizegiving proved that attitudes certainly aren’t – as more than half of the apprentice winners this year were women.

Presiding over this prestigious event was Institute of Meat chief executive, Keith Fisher (F.Inst.M), with current Master of the Worshipful Company of Butchers, Andrew Parker, presenting the awards.

The twelve category winners were:

Best New ApprenticeEmily JacksonWestmorland Family
Best Retailer Butchery ApprenticeEmma GuillemerProvenance Village Butcher
Best Independent Retailer ApprenticeDaniel FiggJ.F. Bishop
Best Multiple Retailer Butchery ApprenticeAdam HowarthMorrisons
Best Meat Processing ApprenticeJessica KellawayABP Guildford
Best Abattoir Worker/ApprenticeWillem BorstMorrisons
Best Apprentice Showing Management Potential in a Manufacturing EnvironmentVincenza CesanoABP Guildford
Best Meat Apprentice Showing Real Management PotentialMia TamburriniMorgan’s Butchery
Lord Graham Endeavour AwardAmelia DaysonFirths Quality Meats
Best Company Training SchemeCranstons 
Best Training ProviderCrosby Butchery Training 
Champion Meat ApprenticeMia TamburriniMorgan’s Butchery

The category winners each received a cheque for £250, a framed certificate and a years free membership of the Institute of Meat.

The overall winner, ‘Champion Meat Apprentice of the Year’, Mia Tamburrini, received a winners trophy and certificate, a years free membership of the IoM plus an additional cash prize of £500.

Speaking with Meat Management, who sponsored the award, Tamburrini said that she is proud to have won the award and sees her success as a stepping stone to furthering her career in butchery, as she looks to launch her own business this year.

Champion Meat Apprentice of the Year, Mia Tamburrini receives her award from Master of the WCB, Andrew Parker.

Commenting on the event and winners Keith Fisher said: “It gives me great pleasure to receive so many nominations, and read about so many talented young people, especially at a time when our industry is being tested yet again. Like the meat industry, our winners will need to be resilient in the years ahead. Today’s award, when combined with hard work and determination, could be the springboard to many future successes.”

Five highly skilled butchers were also recognised on the day by being awarded Institute of Meat accredited Master Butcher status. They received their awards from Institute of Meat Chairman, Bill Jermey, who first developed the IoM Master Butcher accreditation as a means of recognising excellence in the field of butchery skills and knowledge.  

They were:

Steven Russell (MB.Inst.M)Booker Group
Letitia Redfern (MB.Inst.M)Booker Group
Gary Levey (MB.Inst.M)Sparsholt College
Anthony Davies (MB.Inst.M)Dunbia
James Hutchinson (MB.Inst.M)Sofina Foods Ltd

When asked about the Institute of Meat Master Butcher accreditation Bill Jermey said: “Butchers applying for Master Butcher accreditation are serious about their craft. They submit themselves to a rigorous four-stage assessment process, during which they must impress not only the Institute of Meat but also independent moderators. Taking months from start to finish it is not for the faint hearted, but the Master Butchers recognised today are all deserving of the title. I heartily congratulate them.”

Other awards given during the prizegiving were: Best Company Training Scheme, which went to Cranstons, and Best Meat Training Provider, collected by Crosby Butchery Training. ABP Commercial Manager, Dave Smith, was awarded ‘Fellow’ of the Institute of Meat and lastly, outgoing ftc Board Chairman, John Proctor, was given an Honorary Fellowship.

For more information about the prize-giving or how to nominate an apprentice, please contact Sheryl Horne at the Institute of Meat,

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