Premier Young Butchers limber up for the big clash on Tuesday
Premier Young Butchers limber up for the big clash on Tuesday
Finalists competing in this year’s Premier Young Butcher Competition continue to limber up before the big clash next Tuesday, 25th March when they’ll demonstrate their skills in a five hour marathon to win prizes for Display, Ready to Eat, Stuffed Roast, Seam Butchery, Barbeque, and Kitchen Ready products and trophies and the titles for Runner Up and Premier Young Butcher 2014.
Selected from across the country is NVQ level three Apprentice Joshua Brown. Having already completed level 2 qualifications in food manufacture, Josh at 22 was 2012’s Best Meat Apprentice who is working at Essington Farm Shop near Wolverhampton.
George Parker is the 19 year old grandson of Midlands butcher Frank Parker. George has worked at the shop in Nuneaton since he was thirteen and began his apprenticeship when he joined the family business full time on leaving school three years ago.
John Rendell works for Owen Taylor in Derbyshire and came into the trade three years ago having tried his hand at other jobs including a brief spell training for the marines. At 23 John has a level 3 Supervising Food Safety qualification and is currently studying for his level 2 NVQ in Butchery.
Walter Smith’s Chris Riley works at Woodlands Farm Shop in Leicestershire. He has an advanced level in Meat and Poultry as well as a level two with merit in Health and Hygiene. Chris has been in the trade for nearly six years and at 21 is one of the company’s rising stars.
Peter Rushforth works for Clive Swan in Flintshire who is 18 years old and is the ‘baby’ of the pack. He is a level 2 Meat and Poultry apprentice with Cambrian Training who competed and finished third in the 2013 Welsh Young Butcher Competition last November.
The competition takes place at Foodex next Tuesday, 25th March at Birmingham’s National Exhibition Centre and is being heralded as the most exciting craft skills competition for 18 to 23 year olds in the UK meat trade today.
