12 CRAFTBUTCHER l JULY/AUGUST 2017


MEMBERS DAY JIM HANDS OVER TO JOHN


FIFTY MEMBERS AND GUESTS MET AT THE CASA HOTEL, CHESTERFIELD IN JULY TO SEE LONDON BUTCHER JIM SPERRING HAND OVER OFFICE AND TITLE OF PRESIDENT OF THE NATIONAL FEDERATION OF MEAT AND FOOD TRADERS TO DERBYSHIRE BUTCHER JOHN METTRICK.


Federation of Meat and Food Traders 2017-2018 In thanking his proposer


and seconder, John Mettrick also thanked everyone for their support, saying he looked forward to representing the Federation and working with his Executive colleagues during the year ahead. Mr Mettrick went on to say


that the General Election and the opening of negotiations to leave the European Union had led to economic uncertainty. With a rise in inflation adding pressure on household budgets he said members will need to be ‘savvy’ in what they offer, as well as prudent in controlling costs. Te Federation, said Mr


FINANCE In the absence of the Honorary Treasurer CEO Roger Kelsey gave the financial report. Surplus of receipts over payments for 2016 were £22.232k and when taking account of interest charges and depreciation this reduced to £10.240k. However, a net gain of £16.065k in investment values meant a net profit of £26.305k is shown for the year. Net assets as at 31.12.16 stood at £541.811k with cash reserves of £87.584k and investments on the same date were valued at £199.182k. George Debman, Secretary


of Colchester and District Meat Traders Association asked about financial support available to Associations. It was confirmed that £1,400 had been paid to local associations during 2016 by way of payback payments.


ANNUAL REPORT President Jim Sperring gave a brief resume of the Annual Report prompting questions from Mr Debman, asking as to whether it is true that butchers


William Lloyd Williams MBE


Scheme, Mr Debman was critical about malpractices amongst his competitors


in future will be charged for food safety inspections. In response, CEO Roger


Kelsey said that the Regulating our Future (RoF) programme meant the Food Standards Agency (FSA) exploring alternative ways of carrying out food hygiene inspections. However, Mr Kelsey said there had not been an official consultation and it was unclear as to what will happen, and whether Food Business Operators (FBOs) will be required to cover any costs. Having praised the


Federation’s Primary Authority


regarding country of origin labelling. He also criticised Craſt Butcher as being less relevant to his interests than in the past, to which, Mr Kelsey invited him and others to contact him about making improvements and contributions in future issues. Mr Debman was


complimentary about the service he gets from Federation headquarter staff and about the work done by members of the Executive Council. Tis prompted a response by William Lloyd Williams MBE, assuring Mr Debman of his continued efforts, endorsed with a vote of thanks from Legislation Director Philip Edge for the valuable work Mr Lloyd Williams does on behalf of members.


NEW PRESIDENT NFMFT Policy Director William Lloyd Williams MBE proposed and Lancashire Area Council President David McGrath seconded the nomination of John Mettrick as President of the National


Mettrick, is well placed with in-house expertise, corporate partners and a group of passionate butchers on the Executive Council to give help and advice. And went on to say, that the Federation will continue to engage with the Government to fashion regulation in a way that craſt butchers, farm shops and processors are not disadvantaged but are valued and recognised for the part they play in the meat industry. Mr Mettrick also promised


more co-operation with industry organisations as well as new features in Craſt Butcher magazine to help members ‘bring in more business’. He also reaffirmed the Federation’s commitment to running craſt product competitions, which he says offer butchers the opportunity to benchmark their products, learn from each other and push standards higher. As well as identifying meal solutions as essential for today’s customers and being confident that butchers can be at the forefront of ready to eat, kitchen ready, barbecue and healthy eating. Te re-launch of the Be a


Butcher website, John Mettrick says, offers members a facility to recruit staff and encourage


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