12 CRAFTBUTCHER l JUNE 2018
PRESIDENT’S BLOG Well the BBQ season is well
and truly upon us and what a difference a bit of sun makes. It’s pleasing to hear that a lot of butchers are reporting record sales, certainly the best trade this side of Christmas. With the recent hot weather
we have been experiencing, anything on a stick or in the shape of a burger seems to be in customers’ sights which is great news for the independent butcher who can react quickly and get those burgers and sausages made while other establishments run out and wait for fresh supplies.
MEMBERS NEWS
Entrepreneurs Circle, who gave an inspiring presentation on looking at purchases from the customer’s perspective and how strategic marketing to consumers can drive sales. He presented some great examples and ideas and offered a vision of the ‘perfect’ butcher. AHDB gave a useful insight
into customer trends and Dick van Leeuwen briefed those present on the online Meat Education Programme, which is now being widely used by training providers and butchers. Dick has put tremendous effort into
secured significant funding towards. I would strongly urge members to get apprentices signed up to these apprenticeships. Trained staff are your most valuable asset. I am especially pleased
that the trailblazer scheme for abattoir apprentices is up and running as it has enabled us to sign up two members of staff. Tis is a very worthwhile qualification and includes WATOK, so if any abattoirs are taking on apprentices please have a look. Details of training providers
can be obtained through head office info@nfmſt.
co.uk / 01892 541412 or FTC
www.foodtraining.org.uk, Crosby Butchery Training www.butcherytraining.
co.uk, M.E.A.T Ipswich www.
meatipswich.co.uk, Cambrian Training Company www.
cambriantraining.com, Waltham Forest College www.
waltham.ac.uk or Leeds City College www.leedscitycollege.
ac.uk. Hennrietta Green rounded
off the day with a passionate speech about the British Charcuterie Awards 2018 which she is organising as part of BBC Countryfile Live being held on 2nd August. Te NFMFT is delighted to support this event and Henrietta has lined up a stellar panel of judges including celebrity chef Angela Harnett. Henrietta is looking
for all kinds of charcuterie equivalents of what is available on the continent as well as British Charcuterie. Please support her by entering this competition - it would be great to see members win awards for brawn, savoury ducks, bath chaps and Lincolnshire chine! Details of how to enter can be found at www.
britishcharcuterie.live (further details can also be found on page 17). Te day also included a
BBQ competition and many congratulations to Dales Butchers who picked up the Supreme Champion award with their marinated lamb
Pictured leſt to right Kevin Meades (Crosby Training), John Mettrick and Johnny Seville (Abattoir Trailblazer apprentice).
In our shops marinated
chicken products, large kebabs, burgers and sausages have all proved popular. We have extended our range of chicken sausages from two to six varieties as customers perceive these as a healthy option. Last month I attended the
Q Guild business conference which was packed with content. Speakers included Nigel Botterill, of the
developing the programme and it shows in the quality of the online modules available. Access them now by visiting
www.qsmbeefandlamb.co.uk/ mep - they are well worth a look! Next up Terry Fennel, who
presented the Food Training Council butchery and abattoir trailblazer apprenticeships. Tis scheme provides great training which the FTC has
Mark Duckworth (leſt) of Dales Butchers collecting the Supreme award from David Lishman, Q Guild Chairman
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