George Debman, President of NCB
President’s Comment
As we write this I must confess I’m still feeling somewhat jaded after what was a monumentally busy Platinum Jubilee holiday. In the run up to the holiday we were working at full speed making and selling an eye-watering amount of BBQ products. Then, as organiser of our street party I found myself manning a stall all day selling our burgers, hot-dogs and roast pork rolls. We sold over 600 in total, which meant the event actually paid for itself – happy days!
I hope all butchers who put in the effort to celebrate the Queen’s Jubilee have reaped
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the rewards. How did you all manage the volumes? We actually introduced an ordering system not dissimilar to Christmas. This really worked for us, helping us to plan our work and staggering visitors to the shop.
So, this week is quieter and all about getting on with running the business. Part of that of course is managing our costs when we are facing so many price increases on pretty much everything. To try and shield my customers from big price rises (at least for a while longer) I’ve actually stocked up
on all my ingredients with a long shelf life, like rusk and glazes. It might be something worth considering, if you haven’t already.
I hope you enjoy this issue. I’m particularly pleased that we’re running a feature on food safety during the summer months as we know the heat brings its own challenges, for ourselves and our customers. I’ve had customers who really don’t seem to understand how to store meat at all and phone me for advice, AFTER leaving it out of the fridge for 24 hours. What can you do, eh?
Editor-in-Chief George Debman
info@nationalcraftbutchers.co.uk
Editorial Enquiries Tina Mulholland
tina@tlm-marketing.com
Advertising Enquiries Claire Holland
trumpetdm@gmail.com
Membership Enquiries Eleanor O’Brien
info@nationalcraftbutchers.co.uk Tel: 01892 541412
Head Office 1 Belgrove, Tunbridge Wells, TN1 1YW
Tel: 01892 541412
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Craft Butcher is published 6 times a year by National Craft Butchers and is circulated to over 1100 businesses in the UK. ISSN 2051-1949 ©NCB 2021 The publishers do not accept responsibility for advertisements appearing in the magazine. The Opinions expressed are not necessarily those of the Editor or Publisher.
CONTENT HIGHLIGHTS 5 Easy booking Food Safety Courses
14 Grilling the man behind the grill - Marcus Bawdon 24 Light and Bright Summer Recipes
11 Food Safety-Managing Seasonal Risks 21 The Added Value Challenge 30 Butchers Blog
Cover image courtesy of AHDB Cover image
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