UK YOUNG BUTCHERS COMPETITION


CRAFTBUTCHER l MAY 2018 13


from Denstone Farm Shop near Uttoxeter, Staffordshire finished just behind by taking second place in the Display category. Also turning in great


performances but missing out on trophies in what was a high standard fiercely fought competition was 20-year-old


than 2%-3% behind Conor and Daniel Symes. While Lennon the youngest and least experienced entering a skills competition for the first time turned in a performance of great promise in the company of very strong opponents. Recognised as the most


Daniel Symes


category and thirds in all the other categories 19 -year-old Leeds City College Level Two Butchery apprentice Daniel Binns with a Level Three in Agriculture working for J Brindon Addy in Holmfirth


for ‘Chef ’s Butcher’ Aubrey Allen in Leamington Spa, Warwickshire winning Seam Butchery and second place in the Stuffed Roast category finished fourth. While 20-year-old David Jackson


David Jackson


MEAT Ipswich Level Two Meat and Poultry apprentice Jack Eagles from C Lidgate in Holland Park London. And 18-year-old Level Two Intrinsic Training Level Two Meat and Poultry Skills apprentice Lennon Callister working at Owen Taylor’s in Alfreton Derbyshire. Winning the Ready to Eat


Asa Blackburn


West Yorkshire took the title and trophy for Runner Up with 1290 marks (71.7%). 21-year-old MEAT Ipswich


Level Three apprentice, with a Level Two in HACCP and a Level Two in Meat and Poultry, Asa Blackburn of Lakings Butchers in Louth, Lincolnshire finished the competition with 1260 marks (70%) in third place coming second in the Ready to Eat and Kitchen Ready categories. Level Two Butchery


Trailblazer apprentice with Crosby Training 19-year- old Daniel Symes, working


Jack Eagles


category in 2017, Jack tied with Daniel Binns for third place in Seam Butchery less


demanding skills competition open to UK 18-23-year-old butchery apprentices where competitors are assessed for craft skill, innovation and sound working practices by industry experts. The judging was headed by European, World Butchery and World Skills Judge, CEO of the Institute of Meat, Keith Fisher. Joining Mr Fisher were


industry consultant, UK Butchery Team Coach and UK Butchery World Skills lead judge Viv Harvey, and Senior Assessor and Business Manager at Cambrian Training Chris Jones. Out of a possible total


of 12600 marks the judges awarded 8744 marks (69.4%) overall. Of which 1377 (10.93%) were given for Health and Safety, hygiene and sound working practices. 4203 (33.36%) for craft skills and precision, and 3164 (25.11%) for Innovation and presentation. South London butcher


and NFMFT Immediate Past President Jim Sperring said


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