INTERNATIONAL YOUNG BUTCHER Since 2011, UK teams


have consistently improved rankings and performance at the competition against European butchery giants France, Holland and Switzerland. And this year was to be no different. Following


a 6.00 am breakfast,


James Taylor (leſt) and Dylan Gillespie


TEAM UK DELIVER IN AUSTRIA


DYLAN Gillespie of Clogher Valley Meats, Northern Ireland and James Taylor of Simpson Butchers, Lincolnshire stepped up their performance, and delivered personal bests competing against ten other elite apprentices from Austria, France, Germany, Holland and Switzerland at the International Young Butcher Competition held last month in Imst near the Tyrolean capital of Innsbruck in Austria.


UK ‘kitchen ready’ In the second


'Surprise' category, contestants spent 60 minutes creating platters with a Haunch of Lamb, which was originally a Best End. So much for translation! However, James finished fiſth and Dylan ninth beating rivals from Austria, Germany and Holland. Day two in the


UK ‘surprise’ UK ‘seam butchery’


Kitchen Ready and Seam Butchery of a Hip of Beef. Recognised as the most


demanding craſt skill competition for elite 18 to 25-year-old butchery apprentices in Europe, possibly the World, International Young Butcher 2017 promised and delivered


French bones Flying out on the 7th May


to meet the rest of the UK delegation in Frankfurt, with UK Team Coach Viv Harvey and International UK Jury member Keith Fisher, before continuing onto Innsbruck. Both Dylan and James were apprehensive, but prepared. Tis followed months of training, honing their skills in Ready to Eat, Barbecue,


Dylan and James with bosses Kieran Meehan and Gary Simpson met Viv, Keith and NFMFT IBC representative Neil Curtis with parents David Gillespie and Helen and David Taylor. Aſter one or two photos,


the two made their way to the competition area while the others went to the viewing gallery at the GMBH meat processing factory in Imst to begin the first of the two-day competition. For the first


French ‘surprise’ haunch of lamb


on being one of the most challenging and closest fought in its 45-year history.


category, Dylan produced two identical samples of 'Paddy Pie' made with Smoked Bacon Hock, Chicken and Spinach that were judged, cooked and


judged again and finished ninth. While James made two samples of his 'Lincolnshire


Barbecue category, Dylan finished seventh and then eighth in Kitchen Ready with a 'Cartwheel Roast and Tyrone Crackers'. While James finished


ninth in Barbecue and tenth with his 'Heckington Beef


CRAFTBUTCHER l JUNE 2017 13


Pork Pie' with Black Pudding and Apricots finishing eighth, beating one of the German and both Dutch entries.


French ‘kitchen ready’ Sponsors:


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