Butchers

Contents

1. Craft Butchers - Cutting it in the modern world
2. New breed, old connection
3. Changing tastes
4. Can't get the staff?

Can't get the staff?

The revival seems real, but it will need to be fuelled by a generation of younger people coming into the industry like Ben.

The average age of a butcher is now estimated to be in the mid to late 50s, and according to a recent report by BBC Radio 4's Food Programme the industry is struggling to attract new blood. Some argue that it is this, rather than supermarket competition, which is mainly responsible for recent high street closures.

However, Ben says he has not found recruitment to be a problem, and that he's had a steady stream of people willing to be apprentices.

"You start off as a wash-up, then you work in the shop serving, before knife training, working your way up into management and looking for your own business. It is wonderful for me, because I have a flow of people wanting to learn," he said.

Andrew shares the same enthusiasm for apprentices, but is concerned about the impact of new legislation which will see pupils stay in school until they are 17.

"We need staff to be literate and be able to communicate, but they don't need to be brain surgeons. If they are forced to stay in school until they are 17 then that is just another year before they can begin training," he said.

Links

• Ben's Butchers, Lewes
• Bennett Butchers, Spalding
• MeatInfo.co.uk - Butchers
• Radio 4 Food Programme on Craft Butchers