Welsh butchers prepare for World championships in California

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A team of talented Welsh butchers is stepping up training in preparation for the World Butchers’ Challenge in the United States later this year.

Craft Butchery Team Wales will make their debut at the biennial competition, which will be contested by 16 countries from around the globe, in Sacramento, California in September. Defending champions are Celtic cousins Ireland.

The recently formed team, which is managed by retired butcher and experienced competition judge Steve Vaughan from Penyffordd, is a division of the Culinary Association of Wales.

Team captain Peter Rushforth from Innovative Food Ingredients, Lytham St Annes, is joined by Craig Holly, from Chris Hayman Butchers, Maesycymer, Hengoed, Tommy Jones from Jones Brothers, Wrexham, Matt Edwards, a lecturer at Coleg Cambria, Connah’s Quay, Dan Raftery from Randall Parker Foods, Llanidloes, Liam Lewis from The Hollies Farm Shop, Tarporley and Ben Roberts from M. E. Evans Butchers, Overton.

The World Butchers’ Challenge comprises several elements with competitions for teams of six butchers, young butchers and apprentice butchers. There are also individual prizes for best pork, lamb, beef, poultry and products and beef, pork and gourmet sausages

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