14 CRAFTBUTCHER l JUNE 2017


Roulade and Flatland Beef Roasts' beating Austrian, French and German rivals in


performance and result, does underline a perennial weakness the UK has with seam butchery. Te second


Swiss ‘ready to eat’


the Kitchen Ready category. 'Main Course', using a


nine bone Loin of Pork meant Dylan's 'Festive Pork Roulade' with mixed fruit pudding and James’s 'Lincolnshire Pork Roulade' with wild rice did not


day finished with a visit to a 'theme park’ in the aſternoon, where some indulged in activities such as Fast Water Raſting and Motor Cross, while others enjoyed the sunshine in the shade of a bar


before the presentations and celebrations in the evening. Frenchman Tony Carville,


winning three and finishing second and third in two other categories, took the title International Young Butcher 2017. While Tanja Knechie of Switzerland was Runner Up with Dutchman Wiebe


INTERNATIONAL YOUNG BUTCHER


Swiss ‘BBQ’


Merkus in third place. Frustratingly, with just


fourteen points separating top and bottom place, for the third year running the Swiss finished the competition winning the team prize. Te French were


Runners Up with the Dutch third. While the UK came fiſth, equalling previous best performances, but this time losing out to the Austrians but beating the Germans in sixth place. n


UK ‘ready to eat’


go as well as hoped with James finishing ninth and Dylan eleventh but nevertheless beating the Germans. Whereas achieving ninth


and eleventh by beating the Swiss and again the Germans in Seam Butchering a Hip of Beef, although a creditable


Dutch loin of pork ‘A piece of cake!’ UK ‘main course’ loin of pork


UK ‘BBQ’ with Dylan (leſt) and James (right)


Bosses Kieran (leſt) and Gary (right) with Dylan and James


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