Butchers
With Christmas around the corner, Scottish butchers are bracing for their busiest time of the year.
Getting into the spirit of giving, a number of butchers’ shops across the UK are helping to raise money for two children’s charities.
“There is always such an excitement in the shop at this time of year as we help people get ready for Christmas – and we thrive on it,” said Mike Forsyth of Forsyths Butchers and Bakers in Peebles.
Customers have the option of buying the ‘Round the Table’ charity cookbook, produced by Quality Meat Scotland.
All the proceeds of sales go to Children 1st and CHAS [Children’s Hospice Association Scotland].
Forsyths is one of approximately 300 butchers’ shops that are members of the Scotch Butchers Club. The club aims to promote meat provenance, encompassing Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork
“Our team is also ready and willing to help with advice and ideas for customers seeking some inspiration about what to cook and we can also help with some tips on how to make delicious meals with leftover meat – helping to make their Christmas spend go further.”
Topping the Christmas favourite at Forsyths is Scotch Beef sirloin roasts and Scotch Lamb meatballs.
Tom Bollon and his partner Maria Watt have recently purchased butcher’s shop F Leake in Market Weighton in the East Riding of Yorkshire.
Proud of their locally sourced products, the couple believe that there is simply no need to look further afield for high-quality products.
“We’re going down the root of local is best,” said Bollon. “Everything that comes through the shop – whether it’s a jar of jam or a side of beef – comes from within a 50-mile radius of the shop, and that’s something that we wanted to make sure we were doing. Keep it local. Keep it Yorkshire!”
Bollon previously worked at a butcher’s shop in nearby Driffield, where he was able to gain experience of running the day-to-day meat aspects of the business. Despite this, the young butcher is thrilled to be running his own shop.
“It’s very exciting. It’s something, at 25, that I never thought I would have dreamt of doing – same for my good lady as well. If you told us at the beginning of the year that we were going to be running our own butcher’s, I would have laughed at you.”
Since taking over the business, the duo have made some adjustments to the business. A brand new, state-of-the-art bakery has been added that is self-contained to avoid cross-contamination.
Additionally, the team has been working closely with the health inspectors to ensure that all levels of hygiene are to a high standard.
Bollon expressed his appreciation of the backing they have received: “We would like to thank everybody for their support along the way, in the trade, and also the customers that come back to us, which is absolutely fantastic.”
Rupert Hargreaves and Jamie Petchell’s new company, Global Plant Genetics, will specialise in soft-fruit and asparagus seed supply and intellectual property management
faced with an increasingly mature UK soft-fruit industry, two well-known faces have set up a new company to take advantage of overseas opportunities in breeding and seed supply.
Founder and previous shareholder of Hargreaves Plants, Rupert Hargreaves, along with the company’s former commercial director, Jamie Petchell, have set up Global Plant Genetics – a new venture that will specialise in berries and asparagus.
Asked why the two have decided to go it alone, Petchell says: “We see more opportunities globally than we do in the UK, so this new company is more of a global venture.”
He explains that the business will focus on soft-fruit and asparagus, where the duo’s experience lies, but they may also look at other crops. It will cover four areas: supplying plants and seeds, intellectual property management, joint venture business development and technical support. The first two areas will overlap with the Hargreaves business, although both will also offer something different, according to Petchell. “On the intellectual property management, we saw an opportunity to set up with more of a fresh approach. We feel there are market opportunities to target a more limited range of breeders at an earlier stage in their programmes. We will have an in-depth involvement with breeding, so rather than just being a recipient of a lot of new stuff, we will be able to target new varieties for specific markets.”
The new company will not grow plants itself, but will have
The joint venture opportunities will see the business partnering with companies in emerging countries, as Petchell notes that due to maturing markets and changing climates, this is where most investment is now focused. “The world population is currently around 6.2 billion, and it’s predicted to reach nine billion by 2050, with most of that in the developing world. There is lots more investment available in these markets.”
Global Plant Genetics will initially target African countries, and Petchell says some deals are close to being finalised despite this being early days – the company was only established in May of this year.
“There are just two of us at the moment, though rapidly we are going to need more support. I am based at home in Lincolnshire, and Rupert is based in Norfolk,” he says.
“We will have a heavy presence in the UK in terms of asparagus seeds, plants and crowns, and we will have a presence in new varieties of soft fruit, although this market is more difficult due to the many proprietary breeding programmes. We are on the look-out, like everyone, for the variety with the highest yields and the best taste, and if we find it then we will expand this side of the business.
“The UK soft-fruit market is not the main focus of the business due to market difficulties.”
With its USPs of going back to basics with breeders so they can target specific markets, and a lack of restriction on seed supply through working with various nurseries, Global Plant Genetics has got its sights set on the future.
And using their 50 years of combined experience, Petchell and Hargreaves certainly have the contacts and the knowledge to succeed.
Butchers from the West Midlands have won the England heat of the WorldSkills UK contest.
John Brereton, 40, butchery manager at Ludlow Food Centre, and Matthew Parkes, 21-year-old assistant manager at Willenhall’s Walter Smith Fine Foods, have their sights set on sealing a place in the Butchery WorldSkills UK National Competition Final in November, following their triumph in the regional heats for England. The WorldSkills UK National Skills Competitions are aimed at developing training programmes and apprenticeships, as well as nurturing skills within the industry. Butchery is just one of more than 60 trades showcased in this year’s competition. Hosted at Leeds City College, the England heat saw nine butchers battle it out in the hopes of advancing to the next stage. “It was a pretty tough competition and there was a lot of talent on display,” said Brereton. “Although I was pleased with my work, my heart was racing until they announced the heat result, and I was overjoyed to win. “I hope that winning my heat is enough to qualify for the WorldSkills final, which looks like a huge and challenging event. It’s not just about competing, the competition gets you to think outside the box and become more creative.” Meanwhile, Parkes was surprised at his success: “I was very proud
to win the heat, because I was up against some very talented butchers. It means a lot to me. My employer prides itself on producing award-winning products and butchers and it was nice to see the other lads from the company doing well. “I still think I could have done some things a bit better and, if I get through to the final, I know my manager will be pushing me more and more. I take pride in my work and feel like I could push myself to the absolute limit to win the competition.” Brereton and Parkes now have to wait until next month to hear if they have advanced into the next round. In order to do so, they must be in the six top-scoring butchers from the combined Wales, Northern Ireland and England three heats. The finals will be held at The Skills Show at the NEC in Birmingham from 19-21 November.
The Great British Tri-Nations Butchers Challenge team are getting ready for this year’s contest.
In preparation for the event, which takes place in New Zealand this September, the six-man team has been taking part in intense practice sessions at Leeds City College and at the Scottish Craft Butchers Awards in Perth, Scotland.
These practice sessions have focused on honing the team’s practical and innovative skills by utilizing an entire lamb and a half side of beef to create a range of products. At the actual event, the team will have to do this, but with a two-hour time limit and in front of a large audience.
David Lishman, Great Britain captain, said the team was keen to be at its best for the upcoming Challenge. “This year’s British team has massive enthusiasm and top-rate butchery skills. Our practice sessions have demonstrated just what a talented group we have, and boosted our confidence to push the Kiwis and Aussies hard for the title.
“Our focus so far has been on developing a theme and the various cuts to highlight exactly what we can do. With a side of beef, side of pork and a full lamb carcass, there is a considerable amount of meat to use and display. Small goods and sausage products are also an important element to the competition, enabling us to showcase the wealth of great expertise in the group.”
Crawshaws Butchers saw sales rise 17% in the year ending 31 January 2015, helped by a new site opening.
The company’s year-end results to the end of January revealed that total group sales rose from £21 million (m) in 2014 to £24.6m, with profit before tax standing at £1.2m.
Average customer spend has continued to rise, according to Crawshaws, up 3.5% to £6.22 versus last year. The company explained that this was down to a focus on larger value packs and multi-buy offers. Customer numbers are 3.2% higher than last year “driven by our hot cooked products as we improve the range and consistency of our lunchtime and take-home offer”, the report added.
Chairman Richard Rose said: “I am pleased to say that, in November, we moved from three separate head office and factory locations into one newly refurbished facility in Rotherham. This single location can now support up to 60 shops and also contains a new factory shop, which is performing well above expectations.”
Crawshaws Butchers has 22 retail outlets, as well as a manufacturing and distribution centre, across Yorkshire, Humberside, Nottinghamshire and Lincolnshire.
The company said: “In line with our growth strategy, we have now successfully launched 10 new shops in Retford, Castleford, Chesterfield, Mansfield, Huddersfield, Doncaster, Bramley, Derby, Sheffield and, more recently, a factory shop at our head office site in Rotherham.”
Crawshaws has a plan to open 200 shops, and Rose added: “The post-year-end acquisition of Gabbotts Farm has provided 11 additional profitable shops and a distribution centre in the north west of England. We have also recently signed leases on new shops in Leeds and Bolton, which are currently being fitted out. In addition, there are a number of other locations in the process of being signed up.”
A Northern Irish butcher’s has won a European competition with its products at the Sausage Awards in Normandy, France.
O’Kane Meats, based at Claudy in Co Derry, won Champion of Britain and Ireland category in the annual competition, becoming the first Northern Ireland butchery business to do so. The butcher’s then went on to win the excellence award for its chicken and smoked bacon sausage in the European Creative Sausage category, as well as the top award for its grilled Irish pork sausage.
Michael O’Kane said: “We’re really delighted to have won two very prestigious awards which recognise quality and innovation.
“We’ve been in business since 1989 and have won more than 100 product awards, including Irish trophies for our sausages. Winning this award in the face of such intense competition is a marvelous achievement for the entire team at O’Kane Meats.
“We had heard about the awards over the years and decided to put forward some products to see how they would get on with this expert judging panel.”
The competition featured sausage-makers and charcuterie specialists from all around Europe, and was organised by the Commanderie des Fins Goustiers du Duché d’Alençon. It was launched in 1973 to help promote local food producers in Normandy, before being expanded to focus on artisan and small producers of meat and sausages across Europe.
Two other Northern Irish butcher’s businesses also picked up awards: Clogher Valley Meats, Clogher, Co Tyrone –- winners of Meat Trades Journal Northern Irish Butcher’s Shop of the Year – and McAtamney Butchers in Ballymena, Co Antrim, in both the creative sausage and grilled pork sausages categories.
The Bakers’ and Butchers’ Autumn Fair 2014 saw butchers and exhibitors from across the country gather for a day of networking and competition.
Held in Newark, Nottinghamshire, the fair hosted the National Pie Competition and the Champion of Champions sausage competition. Craig Finch from Craig Finch Butchers was crowned sausage champion for the second consecutive year. Meanwhile, Pork Pie of the Year went to Simon Haigh, Bolster Moor Farm Shop; Savoury Pie of the Year to Simon Haigh, Bolster Moor Farm Shop; Steak and Kidney Pie of the Year was awarded to Trevor Fairburn, Trevor Fairburn Butchers; and finally Pasty of the Year went to Robert Bowring, R Bowring Farmers & Butchers.
Television presenter Keith Chegwin presented the winners with their trophies while providing some light entertainment for visitors. Chegwin told Meat Trades Journal the competitions were a great way to celebrate the industry. Talking about his local butcher, Chegwin said: “I am not a real fan of the supermarket cuts, which is awful to say, they might advertise reasonable steak or what have you, but it’s just reasonable – it’s not very good. But if you find a good butcher, they can give you good advice.”
Throughout the day the centre stage, sponsored by the Dalesman Group, who also presented a demonstration on its new range of sauces, played host to a range of talks about how to make the most out of your butchery business, including: Sam Flynn, The Social Media Success Maker; Matthew Southam, Eblex & Stefan Porter, Market Porter, on the benefits of trading online; Stephen Hallam, Dickinson & Morris on What is an authentic Melton Mowbray pork pie?; and Steve Derrick from Lucas Ingredients on how to get profit from pork pies using Lucas’ ingredients.
Ed Bedington, editor of MTJ, which co-organised the event with sister title British Baker, hailed the day a success and looked forward to next year: “The Butchers’ and Bakers’ Fair is always a popular attraction and this autumn’s event proved no different. There was a great mix of speakers, exhibitors and competitions, which drew butchers from far and wide.
“We were delighted with the attendance and the interaction across the trade and I think a great day was had by all. We now look forward to organising next year’s event, which we will aim to make bigger and better yet, building on the success of the Newark show.”
With competitions, speakers and latest innovations on display, butchers are being urged to register for free entry to this Autumn’s Butchers and Bakers Fair.
Taking place at the Newark Showground, Nottinghamshire, and featuring the irrepressible television legend Keith Chegwin as guest presenter, the fair will offer a mix of entertainment, challenge and networking for butchers across the UK.
Entries to the National Pie Competition are still open, and butchers will be facing off against bakers in a bid to claim the prizes during the fair, which takes place at the Newark Showground, Nottinghamshire, on 12 October.
The pie contest features four categories, including Pork Pie, Savoury Pie, Steak and Kidney Pie and Pasties, giving opportunities to compete across a broad spectrum. Previous years have seen the butchery sector dominate against their rival bakers, but this year could see that change.
Other attractions include the UK’s number one sausage competition, Champion of Champions, which sees the best sausages from across the country judged to discover the ultimate sausage maker. Ed Bedington editor of Meat Trades Journal, which organises the events, said: “Champion of Champions is a long running prestigious competition which for many butchers is the ultimate accolade. Being declared the UK’s best sausage maker is a prize worth winning, and even if you are not in the competition, the wider fair activities gives you the chance to mix and mingle with some of the country’s top sausage producers.”
Alongside the competitions. a wide range of exhibitors and companies will be offering their latest products, innovations and technologies to help butchers and bakers in their trade. There will also be a range of presentations and speakers, designed to inspire butchers and help them develop their businesses further.