16 CRAFTBUTCHER l MARCH 2018
YOUNG BUTCHERS COMPETITION
Rendell also working at the shop in Alfreton he will do well. Coming back to the
Daniel Binns
category and a Stuffed Sicilian Lemon and Tyme Pork Shoulder. Joining Asa will be Level
Lennon Callister
FINAL EIGHT FOR PREMIER YOUNG BUTCHER
THE eight best 18 to 23-year- old butchers from across the UK have been chosen to show their talent and skills in six categories for Ready to Eat, Seam Butchery, Barbecue, Stuffed Roast, Kitchen Ready and Display at Foodex, Birmingham NEC on Monday 16th April in what promises to be the most exciting UK butchery craſt skills competition this year! Competing for fourteen
trophies and title of Premier Young Butcher 2018 will be 21-year-old level 3 MEAT Ipswich Meat and Poultry apprentice Asa Blackburn working for Andrew Wright at Lakings in Louth, Lincolnshire. Asa, who has completed level 2 Food Hygiene,
2 Leeds City College Meat & Poultry apprentice 18-year-old Daniel Binns. He has a level 3 diploma in Agriculture and works for J Brindon Addy in Holmfirth near Huddersfield. Having worked in a butcher’s shop since age 13 a confident Daniel intends to produce a Dry Roast Pate’ En Croute for his Ready to Eat and a Moroccan Spiced Wrapped Pork Shoulder. Also competing is Intrinsic
Training Level 2 Food Safety and Meat & Poultry Skills apprentice 18-year-old Lennon Callister working at Owen Taylor & Sons in Alfreton, Derbyshire. Lennon has yet to decide his products but is confident that with support and help from 2014 Premier Young Butcher finalist John
competition for a second time is MEAT Ipswich Level 2 Meat and Poultry apprentice 20-year-old Jack Eagles from C Lidgate of Holland Park, London. Jack will be looking to improve on his performance in 2017 when he won the Ready to Eat category. With a Level 2 NVQ in Professional Cookery, Jack is looking to impress the judges again with a Stuffed Blade of Pork with Black Pudding and Garlic Porchetta. Working at Denstone Hall
Farm Shop, Uttoxeter, Stafford is MEAT Ipswich 19-year- old level 2 Meat and Poultry apprentice David Jackson. With three years in the trade, David is keeping his Ready to Eat entry under wraps but plans to produce an Asian Style Stuffed Pork Neck for the Stuffed Roast category. From Cambridgeshire is
20-year-old Crosby Training Level 2 Trailblazer apprentice Stephen Maltby working for Walter Smith at the Wyevale Garden Centre in Huntingdon. Stephen has Level 2 Allergen Awareness and Control as well as a Level 2 award for Food Safety in Catering. He will be looking to repeat the performance and successes of previous Walter Smith competition entrants Chris Riley and Tomas Lea. From M & W Farm Meats,
Craigavon, Northern Ireland is Southern Regional College level 3 Food Industry Skills apprentice 19-year-old Conor Reynolds. Conor has an FDQ level 2
Asa Blackburn
Principles of HACCP and Proficiency in Meat and Poultry plans to produce a terrine for the Ready to Eat
in Professional Butchery as well as Environmental Health level 2 in Food Safety and is currently doing a level 3 FDQ Certificate in Food Industry Skills. Following in the footsteps
Jack Eagles
of previous Northern Ireland successes Dylan Gillespie in 2016 and James Gracey who won the competition last
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