IoM / WCB annual prize-giving 2019 is a royal celebration

IoM / WCB annual prize-giving 2019 is a royal celebration

HRH The Princess Royal was guest of honour and presented the Awards at yesterday’s IoM / WCB annual prize-giving held at Painters’ Hall, London.

All the category winners are pictured here with HRH The Princess Royal, together with The Master of the WCB Graham Baker, and the Chairman of the IoM Bill Jermey, together with CEO Keith Fisher.

In a tradition dating back over quarter of a century, the Institute of Meat (IoM) and Worshipful Company of Butchers (WCB) awarded the achievements of apprentices, employers and training providers at their annual prize-giving event.

HRH The Princess Royal, is a Past Master of the Worshipful Company of Butchers and a Fellow of the Institute of Meat. She joined with over a hundred guests who attended the prize-giving. Twelve category winners were presented with their awards by The Princess Royal together with Institute of Meat Chief Executive Keith Fisher and, for the Master Butcher Awards, Chairman of the IoM Bill Jermey.

The awards and winners were:

Best New Apprentice Seymour Manufacturing International Ltd Rosie Masters – Lydd Butchers
Best Retail Butchery


National Craft Butchers Robert Smith – Walter Smith Fine Foods
Best Independent Retailer Meat Apprentice Paul Edkins Memorial Cup

Worshipful Company of Butchers

Sally Capstick – Drake & Macefield Butchers
Best Multiple Retailer Butchery


Sealed Air Ltd Dan Turner – Morrisons
Best Meat Processing


Oakfield (Foods) Ltd Jack White – Cranswick Country Foods
Best Abattoir Worker /


Windsor Food Machinery Ltd Jonathan Seville – John Mettricks Butchers
Best Poultry Apprentice Poulters’ Company Eva Szabo – Avara Foods
Best Meat Apprentice Showing Real

Management Potential

Kenneth Jenkins Challenge Cup Worshipful Company of Butchers Joseph O’Sullivan – Booker Group
Lord Graham Endeavour


Food Manufacture Samuel Newey – ABP Food Group
Best Company Training


Fred Mallion Bowl

Institute of Meat

ABP UK Talent Academy
Best Meat Training Provider

of the Year

Worshipful Company

of Butchers

MEAT Ipswich Ltd
Champion Meat Apprentice

of the Year

Meat Management Magazine Jack White – Cranswick Country Foods

Winner of Champion Meat Apprentice of the Year Jack White, pictured with HRH The Princess Royal.

The overall winner, the ‘Champion Meat Apprentice of the Year’, chosen from the individual categories, was Jack White, from Cranswick Country Foods. He receives a winner’s trophy and certificate, a year’s free membership of the IoM and an additional cash prize of £500.

The category had previously been sponsored by AHDB who this year declined the invitation to participate, and Meat Management magazine stepped in as sponsor and has already confirmed its ongoing participation for 2020.

Commenting on this year’s prize-giving Keith Fisher said: “These awards are always a special occasion, in that we are safe-guarding the future of the meat industry. Many of the recipients of today’s awards will go on to become the next generation of meat industry leaders.”

Managing Editor and Publisher of Meat Management magazine Graham Yandell added: “We have been involved with these Awards for many years and when we heard that AHDB had dropped out, we were only to pleased to step in to support the Champion Meat Apprentice of the Year category. It was also a pleasure to meet The Princess Royal one again, who continues to show her support for our industry.”

Seven new accredited Master Butchers together with WCB Master Graham Baker, IoM Chairman Bill Jermey and CEO Keith Fisher.

In addition to the winners above, seven experienced butchers who had met the Institute of Meat’s rigorous criteria were awarded IoM accredited Master Butcher status, MB.Inst.M. They are:

David Corbett, Josh Douglas, Peter Horton, Simon Hoyland, Timothy Rowe, Jon Rae and Tony De Sousa.

De Sousa and Rae became the first South African butchers to be recognised in this way by the IoM and travelled from South Africa for the ceremony.

For more information about the prize-giving, or how to nominate an apprentice, contact Keith Fisher at the Institute of Meat:

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