Two Scottish apprentice butchers have demonstrated their online skills to triumph in a nationwide digital challenge.
Entrants to Scottish Craft Butchers’ competition, ‘Butchers Battles – The Apprentices Clash’, were tasked with demonstrating how to prepare and deliver new counter-ready meat products, with a video presentation or a digital step-by-step guide.
Ariane Bennett, 20, from DH Robertson in Arbroath, won the video category with her entry showing how to prepare, present and cook her Paradise Pork Pleat creation.
Jordan Shaw, also 20, from S Collins and Son in Muirhead, topped the digital guide category by explaining with photos and text how to create his Stuffed Lamb Loin.
Gordon King, executive manager of Scottish Craft Butchers, said the awards gave apprentice butchers an opportunity to develop marketable products and virtual skills.
“The past year has been tough on our apprentice butchers,” he said. “Many are having to carry out assessments remotely and engage with trainers and assessors on virtual platforms. The inability to hold physical competitions prompted us to pilot something online, encouraging apprentices to present in a format they wouldn’t normally use and boosting their confidence.”
Bennett is a Young Ambassador for Quality Meat Scotland (QMS) and has worked at the family business since leaving school.
“I’m absolutely thrilled that my video presentation came out top in the whole of Scotland – I can hardly believe it,” she said.
Shaw added that it was “heartening” to see product ideas and presentation skills acknowledged as having reached a high standard.
“I love coming up with new product ideas and I love teaching skills to others so this combined both in one virtual entry,” he said.
Gordon Newlands, brand development manager at QMS, congratulated the winners, adding: “These awards are an opportunity to champion excellence in this industry and recognise the importance of quality training.
He continued: “Scotch Butcher Club is looking forward to collaborating with Scottish Craft Butchers on a programme in the near future to help develop the industry further.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
