HCC launches butchery battle during National Butchers’ Week
The search for the 2017 Welsh Butcher of the Year has commenced as red meat agency, Hybu Cig Cymru – Meat Promotion Wales (HCC) launches its competition to find the country’s champion butcher!
All members of HCC’s Butchers’ Club are eligible to enter the cutting contest, which will be held for the second year at the Royal Welsh Show in July. Entrants will be expected to complete an application form stating why they should be crowned the winner as well as explaining how they use innovative cuts and flavours to maximise the sales value of their products.
Two butchers will be selected to go head-to-head in a live contest on HCC’s stand at Wales’ largest agricultural event, and will be given a leg and breast of PGI Welsh Lamb and a topside and brisket of PGI Welsh Beef to create a show-stopping retail display to impress the judges.
Mark McArdle, of McArdle Family Butchers of Chirk, was crowned Welsh Butchers’ Club – Butcher of the Year in 2016. He said: “It was an honour to win the competition in 2016. Our family business in Chirk received a great deal of press and media attention and I have enjoyed a number of fantastic experiences with HCC since winning the competition. These have included an opportunity to undertake a live butchery demonstration at the Winter Fair, the filming of meat cutting consumer videos and a chance to attend a butchery awards dinner in London. I would encourage all butchers to apply!”
HCC’s Marketing Manager, Rhys Llywelyn said: “Following the success of last year’s competition and the quality of entries, we are excited to launch the competition again this year. Our Butchers’ Club has hundreds of very talented and ambitious butchers and we are keen to recognise this and raise the profile of the sector in the process.
“There is a huge emphasis on innovation and new product development these days. People lead busy lives and opt for quick and easy to cook cuts. It is for this reason that the judges will be looking for new and creative ideas to meet the demands of consumers, as well as judging the competitors’ superior butchery skills.
“We look forward to presenting this year’s winner with the prestigious Butcher of the Year title and trophy, a three course meal for two at one of HCC’s Welsh Lamb Club restaurants, as well as access to exclusive promotion activity and exciting opportunities to work with HCC at future events.”
The closing date for entries is 12 June 2017.
More information and an application form can be found on the HCC website: http://hccmpw.org.uk/marketing/butchers_club/new_hcc_welsh_butchers_club_butcher_of_the_year
The live final will be held on Tuesday, 25 July 2017 on the HCC stand, Royal Welsh Showground, Builth Wells.
The competition is open to HCC Butchers’ Club members who have been verified by HCC to ensure that they are selling PGI Welsh Lamb and Beef. A full list of members can be found here: http://eatwelshlambandwelshbeef.com/en/butchers/find-butcher
National Butchers’ Week is arranged by Meat Trades Journal and runs from 13-19 March. More information can be found here: www.nationalbutchersweek.co.uk/
2016 Welsh Butcher of the Year, Mark McArdle (left) and runner-up Matthew Edwards (right) with their meat displays at the Royal Welsh Show last year.
Only 23,000 pigs in Wales, but pork is increasing in demand. How is Wales approaching the challenge?
An insight into a family-run business that supplies pork from Wales to Prince Charles and an initiative which is funded by the European Agricultural Fund for Rural Development and the Welsh Government, that helps Wales-based suppliers and retailers work towards a more sustainable pork market Read full article