I have worked as a consultant master butcher for most of the major supermarket chains. I have travelled the world through the UK, Europe, the USA, India, Australia, Malaysia and many other countries in Asia including China. I have been given unique recipes from some of the best chefs in the world with whom it has been my privilege to be associated.
Butchers tend to specialise in these categories.
Stock men. Butcher/slaughter man. Wholesale butchers. Shop butchers. Small goods butchers. Catering butchers and Supermarket butchers.
I have been fortunate enough to have worked with some of the best butchers from all these categories and have a complete knowledge of my trade.
I have completed an in depth study lasting almost a decade of a young meat industry in Thailand. During which time I have been privileged to teach and convey the true values of meat, which have been sadly lost by the introduction of pre-packed products.
Meat is my passion, and in passing on my knowledge, I hope to inspire young butchers to realise that there is a way forward by bringing back real traditional butchery skills. I also campaign for butchers to be recognised as professional, skilled craftsman and for them be paid accordingly. Only in this way will we encourage really talented young men and women back to our industry.
The Germans revere their butchers as Fleisch Masters and they are treated with the same respect as top chefs. It is an outrage that in this modern day of mass-produced meat products, a butcher is regarded little more than a shelf filler. We need to teach young butchers some passion for their trade and I know that it will bring them great rewards.
The true butchers that have survived this onslaught have done so because they offer something better. Meat is an art in its own right and many of the traditional methods and skills have been lost. I was trained by one of the best Master Butchers in England and went through a gruelling 3 year apprenticeship. It seriously worries me that these skills will be lost forever. We must pass these skills on to a new generation.
Judging my first carcass show (Believe it or not that's me on the right)