‘Apprenticeships for all’ celebrated at Institute of Meat and Worshipful Company of Butchers Annual Prizegiving

Echoing a key theme of National Apprenticeships Week, the Institute of Meat (IoM) and Worshipful Company of Butchers (WCB) Prizegiving this year demonstrated better than ever before how the meat industry is a welcoming place for all.

Butchers Hall was packed today (29th February) with over a hundred guests who joined together to applaud the achievements of the winning apprentices. Of those winners not only did women make up over fifty percent but also two-thirds of the total number were over 25 years of age.

And of course any top achieving apprentice needs a supportive employer and dedicated training provider behind them. The IoM/WCB’s Prizegiving commended these too, as IoM Chief Executive Keith Fisher, together with Master of the Worshipful Co, Chris Wood, presented awards to the following category winners.

AWARD
WINNER
EMPLOYER
SPONSOR
TRAINING PROVIDER
Best New Apprentice
Joshua Robinson
Morrisons
Windsor Food Machinery
Remit Training
Best Retailer Butchery Apprentice
Helena Akroyd
Craggies Farm Shop
National Craft Butchers
Leeds City College
Best Independent Retailer Meat Apprentice
Olivia Slack
Crich Butchers
Dalziel Ltd
MEAT Ipswich
Best In-Store Multiple Retailer Butchery Apprentice
Esther Sollis
Morrisons
IoM
Remit Training
Best Meat Processing Apprentice
Ana Marques
Gressingham Foods
British Meat Processors Association
Workforce Training & Development
Best Abattoir Worker Apprentice
Michaela Robinson
Cranswick Country
Foods
ABP Food Group
Workforce Training & Development
Best Apprentice Showing Management Potential in a Manufacturing Environment
Luke Hobson
Pilgrims UK
Worshipful Company of Poulters
Bishop Burton
Best Meat Apprentice Showing Real Management
Potential
Niall Hutchinson
Millets Farm Shop
Oakfield Foods Ltd
MEAT Ipswich
Lord Graham Endeavour Award
Matt Axeford
Morrisons
IoM
Remit Training
Best Company Training
Scheme
Kepak, Bodmin
IoM
Workforce Training & Development
Best Meat Training Provider of the Year
Workforce Training & Development
WCB

The most prized apprentice award, Champion Meat Apprentice, sponsored by Meat Management magazine, was won by Helena Akroyd of Craggies Farm Shop, Hebden Bridge, West Yorkshire. Helena received a winner’s trophy and certificate, a years free membership of the IoM plus an additional cash prize of £500.

Champion Apprentice Helena Akroyd with The Master, Chris Wood

The apprentice category winners each received a cheque for £250, a framed certificate and a years free membership of the Institute of Meat.

Commenting on the prizegiving, Keith Fisher said,

When we launched the awards over 30 years ago our intentions were to provide formal recognition of butchery skills and to keep the craft of butchery alive. I’m proud to say that I think we’ve played our part in achieving much more than that. Not only do we have a new generation of butchers respecting the traditional craft of butchery, but one that is making it their own. Butchery is now a hotbed of innovation, some of it driven by the very people who have been recognised over the years at our prizegiving.’

It’s also becoming ‘cool’ to be a butcher, whatever your age, gender, or background. Butchers are increasingly being recognised as artisan craftspeople. Who’d have thought it?’

In addition to the apprentice awards, seven accomplished butchers were also granted their Institute of Meat Master Butcher accreditation (MB.Inst.M) today. These butchers received their IoM Master Butcher certificates of accreditation from Bill Jermey, Chairman of the IoM, who said,

I’m delighted to see these talented butchers join the prestigious ranks of Institute of Meat Master Butchers. Every year we receive a number of applications. Not all make it; the assessment process is by intention rigorous, so they have done very well indeed and are a credit to the industry. They demonstrate real mastery of the art, from field to fork.’

IoM accredited Master Butchers 2024

Simon Taylor (MB.Inst.M)Surrey Hills Butchers
Jason Hilliard (MB.Inst.M)ABP Beef
Nicholas Davies (MB.Inst.M)ABP Beef
Joseph O’Sullivan (MB.inst.M)Booker Group
Steven Russell (MB.Inst.M)Booker Group
Jason Robinson (MB.Inst.M)Booker Group
Philip Turpin (MB.Inst.M)Asda

IoM Accredited Master Butchers February 2024

The final award given on the day was to Danny Upson, Retail Butchery Sales Director, Dalziel Ltd, who was awarded a Fellowship of the Institute of Meat for services to the meat industry.

Danny Upson with Bill Jermey and The Master, Chris Wood

For more information about the prizegiving or how to nominate an apprentice, please contact Sheryl Horne at the Institute of Meat, info@instituteofmeat.org

Craft Butcher magazine achieves Finalist status in National Awards

National Craft Butchers are delighted to reveal that Craft Butcher magazine has been named as one of only four finalists in the ‘Magazine of the Year’ category of the Trade Association Awards.

Run by the Trade Association Forum (TAF), who represent 174 trade associations and over 190,000 businesses, the awards exist to recognise, reward and promote best practice amongst trade associations in the UK. Magazine of the Year sits within the ‘Engage’ section of the awards, which according to the TAF,

‘recognise leadership in engaging with members, their teams and their stakeholders.’

The Trade Association Awards are independently judged by fellow trade associations and sector leaders and are supported by government, with the Department for Business and Trade forming part of the final judging panel.

Eleanor O’Brien, Managing Director of National Craft Butchers, commenting on the announcement said,

‘We are beyond thrilled for Craft Butcher magazine to have achieved finalist status in an awards judged by our own peers, other trade associations. We strive to ensure each issue is packed with content that is genuinely useful to the running of our members businesses, whilst keeping it an interesting and easy read for a busy craft butcher. To have been given this accolade less than three years after re-launching the magazine is a real achievement.’

National Craft Butcher’s President, David Gigli, added,

‘We’ve received great feedback from our members about Craft Butcher magazine so it’s very rewarding to see that being recognised, especially against stiff competition from many, much larger trade associations. On behalf of the Executive Council I’d like to congratulate the team at Craft Butcher and will be keeping my fingers crossed for the final.’

Winners will be announced on 22nd February at an awards ceremony in London.

The magazine is available both as part of NCB membership but also now on a subscription basis, for £45.00 annually.

Here’s a link to the latest online issue.

 

Three reasons to nominate butchery apprentices in 2024 Annual Prizegiving

People often ask how the Annual Prizegiving organised by the IoM and WCB gets such a good number of nominations.  IoM CEO, Keith Fisher comments, ‘Luck doesn’t come into it – it’s quite simply a sound business decision for both employers and the apprentices they nominate.’

Why does he say this?  Well, here’s three good reasons:

  1. To generate valuable publicity for your business.  Good, FREE publicity in a world, which sometimes feels like it has an anti-meat agenda, is manna from heaven.  But it’s difficult to generate as there’s so much competition for editorial space.  Regional press and websites love an engaging human story and having an award winner at a prestigious prizegiving often fits the bill perfectly.  In fact the media coverage of this year’s winners spanned all the way from Northumbria to Hampshire!
  2. To increase motivation and productivity.  Nominating your apprentice into a national award demonstrates faith and confidence you have in their ability and attitude.  At the IoM we’ve yet to meet someone who hasn’t remarked on the boost this gives their apprentice, encouraging them to continue working hard and strive to master their craft.
  3. To inspire business leaders.  Apprentices recognised at the IoM / WCB Annual prizegiving are exposed to a network of high achievers in the meat industry and many progress quickly in the industry and take on management position within their companies.

So, as well as making good business sense to get involved in the Annual Prizegiving, it is also about ‘doing the right thing’.  As custodians of this great industry we are rightfully proud of it.  If it is not our job to do all we can to inspire the next generation, and leave the meat industry in good hands with a vibrant future, then whose is it?

Apprentice Winners February 2023

For more information about the the Institute of Meat / Worshipful Company of Butchers Annual Prizegiving, or to nominate an apprentice, or for more information, please email Sheryl Horne at shorne@instituteofmeat.org.

Closing date for nominations 31st December 2023

ENTER ONLINE 

Congratulations to member David Lishman on his appointment to Head Judge of The World Butchers Challenge in Paris 2025

The World Butchers’ Challenge (WBC) has announced its new head judge for the 2025 event as Great Britain’s David Lishman – previous three time captain of the Team GB for WBC events across a ten-year period.

Lishman was part of a team – involving Great Britain’s Trade Board – who spearheaded the drive to bring an earlier version of the WBC event to Yorkshire, England in 2014, where he also captained Team GB.

The ninth WBC will be held at Paris Arena Sud 6, part of the Paris Expo Exhibition Centre, the Paris 2024 Olympics venue.

Alongside business partner and daughter Emma Lishman, David Lishman owns Lishman’s Butchers & Charcutiers – a traditional butchery business in the Yorkshire Dales of England – which won the coveted title of Best Butchers Shop of the Year for Great Britain in 2017.

Teams should stick to tradition for the WBC

On receiving the call about his nomination and then appointment as Head Judge, Lishman said: “I was hugely honoured. I have watched with great admiration as to how this event has grown to be the global contest it is now. I have big shoes to fill.”

“It’s the butcher’s duty to make the most of the carcass… and set an example to the rest of the meat industry that the product in front of them gets the respect it deserves.”

David Lishman.

With regard to passing any advice onto teams already preparing for the 2025 WBC, Lishman noted: “Naturally we want to see traditional crafts and skills from the teams but with modern products and cuts that would entice the public to buy and try in a retail environment.

“Be clean, efficient and avoid waste. Use every part available. It’s the butcher’s duty to make the most of the carcass – which was once a living animal – and set an example to the rest of the meat industry that the product in front of them gets the respect it rightly deserves.”

Welcoming a new Head Judge in 2025

The Head Judge oversees a panel of judges, made up by the nomination of one judge from each competing nation.

Lishman will supersede former Head Judge and New Zealander Todd Heller, who has been a crucial part of the growth of the WBC from a grassroots trans-tasman event to the largest butchery event on earth.

World Butchers’ Challenge Chairman, Rod Slater, said: “Todd has played a pivotal role in shaping the WBC since its inception in 2011, ensuring that the competition is revered by our global community as one of the best butchery events in the world. We want to thank Todd for his expertise, professionalism and commitment over the last 12 years.

“In the same vein, we welcome David Lishman into the role of Head Judge. We are confident that as someone who has already been a key part of the WBC community for many years, David will bring that same level of expertise and commitment but with a new flair as the competition continues to grow and evolve globally.”

Information about the event and registration details can be found here.

Fellow of the IoM awarded MBE in the first King’s Birthday Honours List

Congratulations to Graham Yandell who was granted an MBE honour in recognition of his services to the media and to the food industry.

Commenting on the news he said: “I am absolutely delighted to have been recognised in the Kings Birthday Honours list this year. Having started my media career on The Bedfordshire Times at the age of 17, almost straight from school, I know how lucky I have been to do a job that I love and I feel extremely fortunate to have worked with so many great people over the years who taught me so much.

“My time at Westminster Press and other local newspapers outside the group, and then the decision to move on to International Thomson Business Publishing, offered me fantastic experiences, training and opportunities, and I am grateful to the people who helped me so generously and who encouraged me by their example.

“Launching the Yandell Media business way back in 1986 was the main catalyst in my life, both in business and on a personal level. My family, including my late parents, my children and my wife Sharon are amazing, and the team at Yandell are consistently second to none. I have gained such great friends and colleagues over the years and to now be recognised by my country with an MBE is both thrilling and humbling. I could not have achieved so many wonderful things without the help and encouragement of all these marvellous people, and I dedicate this honour to them.”

Publisher of Meat Management and CEO of Yandell Media Group, Graham Yandell, MBE, F. Inst. M.

Celebrating a diverse industry at the Institute of Meat and Worshipful Company of Butchers Annual Prizegiving

Over one hundred guests gathered today in Butchers Hall to applaud the achievements of butchery apprentices, their employers and training providers at the IoM/WCB Annual Prizegiving.

 

Though the meat industry is age-old this years’ prizegiving proved that attitudes certainly aren’t – as more than half of the apprentice winners this year were women.

Presiding over this prestigious event was Institute of Meat Chief Executive, Keith Fisher (F.Inst.M), with current Master of the Worshipful Company of Butchers, Andrew Parker, presenting the awards.

The twelve category winners were:

 

AWARDWINNEREMPLOYERSPONSOR
Best New ApprenticeEmily JacksonWestmorland FamilyWindsor Food Machinery Limited
Best Retailer Butchery ApprenticeEmma GuillemerProvenance Village ButcherNational Craft Butchers
Best Independent Retailer ApprenticeDaniel FiggJ.F. BishopDalziel Limited
Best Multiple Retailer Butchery ApprenticeAdam HowarthMorrisonsIoM (Paul Edkins Memorial Cup)
Best Meat Processing ApprenticeJessica KellawayABP GuildfordOakfield Foods Limited
Best Abattoir Worker/ApprenticeWillem BorstMorrisonsABP Food Group
Best Apprentice Showing Management Potential in a Manufacturing EnvironmentVincenza CesanoABP GuildfordWorshipful Company of Poulters
Best Meat Apprentice Showing Real Management PotentialMia TamburriniMorgan’s ButcheryBritish Meat Processors Association
Lord Graham Endeavour AwardAmelia DaysonFirths Quality MeatsMeat Trades Journal

(William Reed)

Best Company Training SchemeCranstonsIoM (Kenneth Jenkins Cup)
Best Training ProviderCrosby Butchery TrainingWCB (Fred Mallion Bowl)
Champion Meat ApprenticeMia TamburriniMorgan’s ButcheryMeat Management

(Yandell Media)

 

The category winners each received a cheque for £250, a framed certificate and a years free membership of the Institute of Meat.

The overall winner, ‘Champion Meat Apprentice of the Year’, Mia Tamburrini, received a winners trophy and certificate, a years free membership of the IoM plus an additional cash prize of £500.

Champion Meat Apprentice Mia Tamburrini receiving her award from The Master, Andrew Parker

Commenting on the event and winners Keith Fisher said,

‘It gives me great pleasure to receive so many nominations, and read about so many talented young people, especially at a time when our industry is being tested yet again. Like the meat industry, our winners will need to be resilient in the years ahead. Today’s award, when combined with hard work and determination, could be the springboard to many future successes.’

Five highly skilled butchers were also recognised on the day by being awarded Institute of Meat accredited Master Butcher status. They received their awards from Institute of Meat Chairman, Bill Jermey, who first developed the IoM Master Butcher accreditation as a means of recognising excellence in the field of butchery skills and knowledge.

They were:

Steven Russell (MB.Inst.M)Booker Group
Letitia Redfern (MB.Inst.M)Booker Group
Gary Levey (MB.Inst.M)Sparsholt College
Anthony Davies (MB.Inst.M)Dunbia
James Hutchinson (MB.Inst.M)Sofina Foods Ltd

 

Fellows and Master Butchers

When asked about the Institute of Meat Master Butcher accreditation Bill Jermey said,

‘Butchers applying for Master Butcher accreditation are serious about their craft. They submit themselves to a rigorous four-stage assessment process, during which they must impress not only the Institute of Meat but also independent moderators. Taking months from start to finish it is not for the faint hearted, but the Master Butchers recognised today are all deserving of the title. I heartily congratulate them.’

Other awards given during the prizegiving were: Best Company Training Scheme, which went to Cranstons, and Best Meat Training Provider, collected by Crosby Butchery Training. ABP Commercial Manager, Dave Smith, was awarded ‘Fellow’ of the Institute of Meat and lastly, outgoing ftc Board Chairman, John Proctor, was given an Honorary Fellowship.

For more information about the prize-giving or how to nominate an apprentice, please contact Sheryl Horne at the Institute of Meat, info@instituteofmeat.org

IoM and WCB Annual Awards are back, and better than ever

After COVID forced last years event to be cancelled, today the IoM and the WCB were finally able to celebrate and thank some outstanding members of the meat industry at their prestigious Annual Awards and prize-giving luncheon in  the Butchers’ Hall.

Despite some sections being hit hard by COVID 19, the meat industry worked relentlessly throughout the pandemic to serve local communities and the wider British public.

It was then a fitting tribute and an honour to welcome a very special guest this year, HRH The Princess Royal, Past Master of the Worshipful Company of Butchers and Fellow of the Institute of Meat.

Bill Jermey, Keith Fisher and Margaret Boanas welcoming HRH The Princess Royal to The Butchers’ Hall

Over a hundred guests gathered in the Livery Hall to see apprentices, training providers and employers receive their awards, presented by Her Royal Highness and Keith Fisher (F.Inst.M), Chief Executive of the Institute of Meat.

Also presiding over the awards was Margaret Boanas, Master of the Worshipful Company since September 2021 and following in HRH The Princess Royal’s footsteps as one of only three women to have held this post.

In total 12 awards were given. The awards and winners were:

AWARD
SPONSOR
WINNER
Best New Apprentice
Seymour Manufacturing International Ltd
Sarah Porter
Best Retail Butchery Apprentice
National Craft Butchers
Josh Huitson
Best Independent Retailer Meat Apprentice
Edkins Family and WCB
Robert Darling
Best Multiple Retailer Butchery Apprentice
IoM
Letitia Redfern
Best Meat Processing Apprentice
Oakfield (Foods) Ltd
Leon Edwards
Best Abattoir Worker /Apprentice
ABP Food Group
Ionela Bacioiu
Best Apprentice Showing Management Potential in a Manufacturing Environment
Worshipful Company of Poulters
Sean McGrath
Best Meat Apprentice Showing Real Management Potential
Jenkins Family and WCB
Austin Howell
Lord Graham Endeavour    Award
Meat Trades Journal
Jonty Larkin
Best Company Training
Scheme
Windsor Food Machinery Ltd
Cooper Foods (Andover) Ltd
Best Meat Training Provider      of the Year
WCB
M.E.A.T. (Ipswich) Ltd
Champion Meat Apprentice of the Year
Meat Management Magazine
Austin Howell

The category winners each received a cheque for £250, a framed certificate and a years free membership of the Institute of Meat.

The overall winner, ‘Champion Meat Apprentice of the Year’, Austin Howell of Priory Farm Shop, Redhill, Surrey, received a winner’s trophy and certificate, a year’s free membership of the IoM and an additional cash prize of £500. Howell impressed the judges with how quickly he had progressed from being a young apprentice to taking the first step on the management ladder with his employer.

Austin Howell receiving Champion Meat Apprentice of the Year Award from HRH The Princess Royal

Also celebrated on the day was the awarding of seven new Institute of Meat accredited Master Butchers. In the last three decades of the awards less than 60 butchers have been awarded accredited Master Butcher status as the awarding criteria is rigorous and applications are invited only from very experienced and skilful butchers. The new IoM Master Butchers are:

Marc Murphy (MB.Inst.M) – Dunbia Group

Jason Moore (MB.Inst.M) – Newlyn’s Farm Shop, Hook

Peter Howarth (MB.Inst.M) – Booker Group

Kevin King (MB.Inst.M) – Booker Group

Roy Mason (MB.Inst.M) – Booker Group

Roderick Frew (MB.Inst.M) – Barr’s Butchers, Ballymena

John Mutch (MB.Inst.M) – Cutting Edge Services, Chorley

Master of the Worshipful Company, Margaret Boanas, was also awarded a Fellowship of the Institute of Meat on the day, and Food Hygiene Consultant, Paul Bache MBE, became a Honorary Fellow.

Commenting on the day, Fisher said,

‘It’s wonderful to be back and to be able to recognise the achievements of so many talented individuals. It has been an incredibly tough two years, everyone involved in the meat industry has worked harder than ever before.

The awards are of course about celebrating success, but the Institute of Meat is also about fellowship. This is especially important in the hard times we’ve had recently and we’re all looking forward to a brighter year ahead, including the happy occasion of the Queen’s Platinum Jubilee.’

Chairman of the Institute of Meat, Bill Jermey added,

‘I’ve been involved with the prize-giving for many years, but it has never felt more important to acknowledge and reward achievement. These apprentices really stepped up to the plate in unprecedented times. I’m especially delighted that HRH The Princess Royal joined us to congratulate them.’

Award winners, Master Butchers and Fellows – The Butchers’ Hall 24th February 2022

For more information about the prize-giving, or how to nominate an apprentice please contact Sheryl Horne at the Institute of Meat, info@instituteofmeat.org

Home at last! IoM / WCB Annual Awards 2020

After five long years away, today the IoM and WCB recognised the achievements of some outstanding members of the meat industry back in their spiritual home, The Butchers Hall.

Over a hundred guests gathered in the dramatically refurbished Livery Hall to see apprentices, training providers and employers receive their awards, presented by Keith Fisher (F.Inst.M), Chief Executive of the Institute of Meat. Also presiding over the awards were Tim Dumenil, Master of The Worshipful Company of Butchers and Bill Jermey, Chairman of the Institute of Meat.

In total 11 category awards were given. The awards and winners were:

 

AWARD
SPONSOR
WINNER
Best New Apprentice
Seymour Manufacturing International Ltd
Elliot Tong
Best Retail Butchery Apprentice
National Craft Butchers
Austin Howell
Best Independent Retailer Meat Apprentice
Paul Edkins Memorial Cup
Worshipful Company of Butchers
Jack Western
Best Multiple Retailer Butchery
Apprentice
Sealed Air Ltd
Harley English
Best Meat Processing
Apprentice
Oakfield (Foods) Ltd
Harry Pritchard
Best Abattoir Worker /
Apprentice
ABP
Kaspars Matis
Best Meat Apprentice Showing Real
Management Potential
Kenneth Jenkins Challenge Cup Worshipful Company of Butchers
Samuel Cooke
Lord Graham Endeavour
Award
Meat Trades Journal
Christopher Sheardown
Best Company Training
Scheme
Windsor Food Machinery
Cranswick Country Foods PLC
Best Meat Training Provider
of the Year
Worshipful Company
of Butchers
Shropshire Training Ltd
Champion Meat Apprentice
of the Year
Meat Management Magazine
Jack Weston

 

The category winners each received a cheque for £250, a framed certificate and a years free membership of the Institute of Meat.

The overall winner, ‘Champion Meat Apprentice of the Year’, Jack Weston, received a winner’s trophy and certificate, a year’s free membership of the IoM and an additional cash prize of £500.

Jack Weston being presented with winner’s trophy by The Master, Tim Dumenil

Following success at the IoM’s rigorous assessment, five experienced butchers were also awarded Institute of Meat accredited, ‘Master Butcher’ status. They join an elite club, whose membership today reached fifty nationwide. Receiving their accredited Master Butcher status were: Joseph Marshall (MB.Inst.M), Martin Frazer (MB.Inst.M), James Richardson (MB.Inst.M), Anthony Langton (MB.Inst.M) and Aodh McKenna (MB.Inst.M).

Lastly, industry consultant, Viv Harvey, currently Team GB’s coach for the World Butchers Challenge 2020, was announced as a Fellow of the Institute of Meat, in recognition of his dedication to the education and training of young butchers over the past 45 years.

Commenting on the day, Fisher said,

“All our apprentice award winners showed exceptional promise and they should be very proud of achieving their awards. I hope that they will look to the Master Butchers awarded today and be inspired to keep learning and aim high in their future careers. Now, perhaps more than ever, we welcome the boost of creativity and optimism that butchery apprentices like those awarded today bring to the meat industry.”

Award Winners and Master Butchers, 21st February 2020

For more information about the prize-giving, or how to nominate an apprentice please contact Sheryl Horne at the Institute of Meat, info@instituteofmeat.org

Institute of Meat says Think Tank’s call for titles to recognise craft skills long overdue

A new report issued by think tank, The Social Market Foundation (SNF), whilst welcome, only highlights something The Institute of Meat have been doing for a decade, according to their Chief Executive, Keith Fisher.

‘Making Apprenticeships Work’ published by SNF on 27th March asserts that more needs to be done to raise the status of technical and vocational occupations.  It suggests that lessons can be learned from the Middle Ages when the titles such as ‘Master Craftsman’ was first introduced. 

The report added that higher apprenticeships should be recognised as demanding qualifications that can lead to senior jobs and higher wages.  New titles for holders could add status to apprenticeships, and eventually act as ‘signals’ to candidates and employers.

The Institute of Meat’s Chairman, Bill Jermey, first introduced the title of ‘Institute of Meat Accredited Master Butcher’ back in 2009 to recognise the skills, knowledge and experience of those butchers at the top of their profession. To qualify applicants must submit evidence of their suitability for the title, which is then reviewed firstly by an IoM accredited moderator. The title is only awarded after careful consideration of the moderator’s recommendation. It is a highly prized title in the meat industry, held by only 45 of the country’s most accomplished butchers. IoM accredited Master Butchers are entitled to use the post nominals MB.Inst.M to signify their status.

Titles are not just for the most experienced butchers though. Recognising the quality of the Butcher Standard Apprenticeship the IoM now awards butchery apprentices the title of Apprentice Member, Institute of Meat – App.M.Inst. Apprentices successfully completing their apprenticeship can then apply to become full members, with the title M.Inst.M, to signify their level of qualification. The final step between apprentice and master butcher is ‘Graduate’, G.M.Inst.M, which butchers completing the Advanced Butcher Apprenticeship are entitled to apply for. 

Commenting on the report, Fisher said,

“We welcome the SNF’s suggestions. The new butchery apprentices are deserving members of the title, Apprentice Member, Institute of Meat. The apprenticeship is demanding and requires their full commitment. Those that succeed may become the Institute of Meat Master Butchers (MB.Inst.M) of the future.” 

ENDS

Notes to Editors:

The Institute of Meat was formed in 1946 and is a recognised professional body in the meat industry. Its core purposes are to promote high standards of training and career development and provide a forum for meat industry professionals to connect and share ideas and expertise.