Publisher of Meat Management magazine, Graham Yandell was presented with his MBE by HRH Princess Royal at an investiture ceremony held at Buckingham Palace on 2nd November.
Graham was honoured in the first King’s Birthday Honours List for his services to media and the food industry.
In what he described as a very proud and emotional day, alongside his family, Graham also found time for a moment of reflection: “When I first started off in business, over fifty years ago, I couldn’t possibly have predicted this day. Not only in terms of receiving an MBE, but having met and overcome so many business challenges, not least BSE, foot-and-mouth disease and the economic havoc wrought on so many businesses by Covid 19.
“I have been extremely fortunate to have met many diverse and interesting people and great characters, many who remain friends to this day. I have also worked alongside many great people over the years who have taught me so much, going right back to my days at Westminster Press and International Thomson Publishing.
“I have been lucky to do a job that I love and being presented with this MBE is a proud moment. My only regret is that my late mum and dad could not have been here to celebrate this occasion.
“The ongoing support from my wife Sharon is the rock and solid foundation I build on, without which I could not have come through the trials and tribulations that increasingly affect the pressures of business life.”
Friend and past editor at Yandell Publishing, Pam Brook said: “This honour is a testament to Graham’s exceptional contribution to the meat and food industries and his wider media interests and also to his entrepreneurship and innovation.
“His focus has always been on driving up and maintaining standards, and over the course of his career his determination to be the best in the markets his media serve has truly succeeded. He has always been one of the hardest workers in the room and on behalf of his team at Yandell Publishing Ltd., we are just delighted for him and it’s a proud day.”
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.
