Butchers throughout Scotland, including the Scottish Federation of Meat Traders Associaitions (SFMFT) are celebrating the centenary of the trade association which supports the growth of their businesses.
SFMFT, better known in recent times as Scottish Craft Butchers, was incorporated on 26th July 1918 as a combined voice of authority to represent the interests of independent meat retailers and wholesalers.
The federation now represents around 400 butchers in Scotland and also operates a training arm, Scottish Meat Training, which delivers an apprentice programme to around 200 trainees throughout Scotland each year.
The first annual meeting of the Federation was held in Glasgow in October 1918 and this year members will join together in Glasgow to celebrate their 100th AGM and elect their 79th president.
The celebration will be held in the Grand Central Hotel Glasgow on 18th November 2018 with a host of industry speakers from across the UK and Ireland.
Alan Clarke, chief executive of Quality Meat Scotland which runs the Scotch Butchers Club and works closely with Scottish Craft Butchers, congratulated the organisation for reaching its 100-year milestone.
He said: “Butchers play a huge part in communities throughout Scotland and the way they have evolved their businesses to combine the best of innovation and tradition deserves huge recognition.
“The federation has played a major role in supporting these businesses to evolve over the years and has shown just how important training is to their future.”
Paul Boyle, president of Scottish Craft Butchers, said butchers throughout Scotland have worked hard to constantly seek ways to improve their service, as well as taking pride in the quality of the meat they serve.
He added: “It is vital that we continuously encourage young people to learn more about butchery.”
Boyle paid tribute to all the presidents, office bearers and committees who have worked hard behind the scenes as the federation has developed through the years, particularly extending thanks to the current staff led by chief executive, Douglas Scott, who has worked for the organisation for more than 17 years.
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.
