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.

By clicking on the link below, IoM members are able to view the latest news from the Worshipful Company of Butchers.

Latest news.

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.

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:

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:

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

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:

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

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:

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

In a tradition dating back over quarter of a century, the Institute of Meat (IoM) and Worshipful Company of Butchers (WCB) today awarded the achievements of apprentices, employers and training providers at their annual awards, held at The Painters Hall, London. The event, a highlight in the meat industry calendar was attended by a very special guest of honour this year, HRH The Princess Royal, Past Master of the Worshipful Company of Butchers and Fellow of the Institute of Meat. Over a hundred guests attended the annual awards and 12 category winners were presented with their awards by HRH The Princess Royal and Institute of Meat Chief Executive, Keith Fisher (MB.Inst.M).

The awards and winners were:

Best New Apprentice sponsored by Seymour Manufacturing International Ltd – Rosie Masters

Best Retail ButcheryApprentice sponsored by National Craft Butchers – Robert Smith

Best Independent Retailer Meat Apprentice sponsored by Paul Edkins Memorial Cup and Worshipful Company of Butchers – Sally Capstick

Best Multiple Retailer Butchery Apprentice sponsored by Sealed Air Ltd – Dan Turner

Best Meat Processing Apprentice sponsored by Oakfield (Foods) Ltd – Jack White

Best Abattoir Worker / Apprentice sponsored by Windsor Food Machinery Ltd  – Jonathan Seville

Best Poultry Apprentice sponsored by Worshipful Company of Poulters – Eva Szabo

Best Meat Apprentice Showing Real Management Potential sponsored by Kenneth Jenkins Challenge Cup and Worshipful Company of Butchers – Joseph O’Sullivan

Lord Graham Endeavour Award sponsored by Food Manufacture – Samuel Newey

Best Company Training Scheme sponsored by  Fred Mallion Bowl and Institute of Meat – ABP UK Talent Academy

Best Meat Training Provider of the Year sponsored by Worshipful Company of Butchers – MEAT Ipswich Ltd

Champion Meat Apprentice of the Year sponsored by Meat Management Magazine – Jack White

The overall winner, the ‘Champion Meat Apprentice of the Year’, chosen from the individual categories, was Jack White, from Cranswick Country Foods. He receives a winner’s trophy and certificate, a year’s free membership of the IoM and an additional cash prize of £500. Commenting on this year’s annual awards Keith Fisher said, ‘These awards are always a special occasion, in that we are safe-guarding the future of the meat industry. Many of the recipients of today’s awards will go on to become the next generation of meat industry leaders.’

In addition, 7 experienced butchers who had met the Institute of Meat’s rigorous criteria were awarded IoM accredited Master Butcher status, MB.Inst.M. They were: David Corbett, Josh Douglas, Peter Horton, Simon Hoyland, Timothy Rowe, Jon Rae and Tony De Sousa. De Sousa and Rae became the first South African butchers to be recognised in this way by the IoM.

Crowds of onlookers, including members of the Institute of Meat and London tourists, enjoyed the annual Boars Head Ceremony in London on Wednesday 28th November, when Liverymen from the Worshipful Company of Butchers, led by this year’s Master, Graham Baker, processed the traditional Boars Head to the new Lord Mayor, who received it at Mansion House.

The ceremony dates back to 1343, when the presentation of a Boars Head was agreed in payment for a parcel of land acquired by the Butchers Company. It takes place each November, shortly after the new Lord Mayor has taken up his year of office.

The Butchers have a Boar’s Head prepared and suitably decorated so that it can be carried shoulder-high through the City streets. This year the procession set off from the Pewterers’ Hall with a drum band leading the way and a police escort to stop London traffic.

Upon reaching the Mansion House the party of butchers and guests are invited into the building, where the Lord Mayor officially receives the Boar’s Head. This year Liverymen were welcomed by Peter Estlin and Lindy Estlin the new Lord and Lady Mayoress.

At the ceremony in Mansion House the meat is sliced off the head and served to all attending, which is washed down with suitably festive drinks.