Jason Edwards, Butchery WorldSkills UK gold medallist.
A talented Cheshire butcher has proved he’s a cut above the rest by being crowned a WorldSkills UK champion.
Jason Edwards, 27, who co-runs Littlers Butchers, Hartford, near Northwich, won the coveted gold medal at the prestigious Butchery WorldSkills UK final, hosted by Reaseheath College, Nantwich. Just one point separated the top four butchers.
The result of the two-day final, held earlier in the month, was announced on Friday and Jason, who lives in Runcorn, confessed: “It was a nice surprise because I wasn’t expecting it.
“I thought I would be in the race for third place, to be honest, because all the finalists did really well. When it was announced that Ben Roberts was third, I thought that was it, I hadn’t won a medal.
“Certain things didn’t go as I would have liked in the final, but luckily it didn’t matter in the end. When I competed in the final in 2019, I won a bronze medal just 18 months into my Level 2 apprenticeship at Reaseheath College.
“Since then, I have been promoted to co-run the shop where I work and I have gained a lot more experience, including being given the creative rein to come up with new products.
“The only thing I did differently to the other finalists was to select rump muscle instead of the silverside for my display. I chose the rump because there are so many products that can be produced from the muscle and I focused on colour and cookability. Everything in my display could be cooked for the intended purpose.”
Ben Tindale, 32 from G. Shearer & Son Butchers, Holbeach, Lincolnshire won the silver medal and Ben Roberts, 29, from M. E. Evans Traditional Butchers, Overton on Dee, collected bronze. Codie-jo Carr, 20, who this week launched JoJo’s The Village Butcheress at Gollogly Spar, Keady, was highly commended.
The other finalists were Jonah Clarke, 22, from M & W Farm Meats, Portadown, Ethan Hubbard, 17, from G. Shearer & Son Butchers, Holbeach and Richard Silverman, 41, The Lambing Shed Farm Shop, Knutsford.
The competition focused on the essential skills required for a successful career as a multi-skilled butcher within the food manufacturing industry. Butchers were tested for overall skill, innovation, creativity, presentation, work ethic, method and approach to tasks, carcass and primal utilisation, waste and safe and hygienic working practice.
Organised by pan-Wales training provider Cambrian Training, the Butchery WorldSkills UK competition is supported by an Industry Steering Group and sponsored by The Institute of Meat, The National Craft Butchers, The Worshipful Company of Butchers, Hybu Cig Cymru/Meat Promotion Wales and supported by FDQ.
Jason and Ben Tindale are members of Team GB squad while Ben Roberts is a member of the Craft Butchery Team Wales squad. Both teams will be competing at the World Butchers Challenge in Sacramento, USA in September 2022.
Chris Jones, head of Cambrian Training’s food and drink business unit, said: “It was probably the closest final we have had, with the positions changing quite a few times on the last day. Preparation and planning won the day for Jason.
“Whilst congratulations go to the medal winners, it was great to see Codie-Jo running them so close. Special thanks go to Reaseheath College for hosting the final this year.”
In qualifying for the Butchery WorldSkills UK contest final, the butchers competed in virtual heats which were judged online from their workplace or home.
The final was judged by Keith Fisher from the Institute of Meat, Roger Kelsey from The National Craft Butchers and Viv Harvey, an independent consultant.
The result of the two-day final, held earlier in the month, was announced on Friday and Jason, who lives in Runcorn, confessed: “It was a nice surprise because I wasn’t expecting it.
“I thought I would be in the race for third place, to be honest, because all the finalists did really well. When it was announced that Ben Roberts was third, I thought that was it, I hadn’t won a medal.
“Certain things didn’t go as I would have liked in the final, but luckily it didn’t matter in the end. When I competed in the final in 2019, I won a bronze medal just 18 months into my Level 2 apprenticeship at Reaseheath College.
“Since then, I have been promoted to co-run the shop where I work and I have gained a lot more experience, including being given the creative rein to come up with new products.
“The only thing I did differently to the other finalists was to select rump muscle instead of the silverside for my display. I chose the rump because there are so many products that can be produced from the muscle and I focused on colour and cookability. Everything in my display could be cooked for the intended purpose.”
Ben Tindale, 32 from G. Shearer & Son Butchers, Holbeach, Lincolnshire won the silver medal and Ben Roberts, 29, from M. E. Evans Traditional Butchers, Overton on Dee, collected bronze. Codie-jo Carr, 20, who this week launched JoJo’s The Village Butcheress at Gollogly Spar, Keady, was highly commended.
The other finalists were Jonah Clarke, 22, from M & W Farm Meats, Portadown, Ethan Hubbard, 17, from G. Shearer & Son Butchers, Holbeach and Richard Silverman, 41, The Lambing Shed Farm Shop, Knutsford.
The competition focused on the essential skills required for a successful career as a multi-skilled butcher within the food manufacturing industry. Butchers were tested for overall skill, innovation, creativity, presentation, work ethic, method and approach to tasks, carcass and primal utilisation, waste and safe and hygienic working practice.
Organised by pan-Wales training provider Cambrian Training, the Butchery WorldSkills UK competition is supported by an Industry Steering Group and sponsored by The Institute of Meat, The National Craft Butchers, The Worshipful Company of Butchers, Hybu Cig Cymru/Meat Promotion Wales and supported by FDQ.
Jason and Ben Tindale are members of Team GB squad while Ben Roberts is a member of the Craft Butchery Team Wales squad. Both teams will be competing at the World Butchers Challenge in Sacramento, USA in September 2022.
Chris Jones, head of Cambrian Training’s food and drink business unit, said: “It was probably the closest final we have had, with the positions changing quite a few times on the last day. Preparation and planning won the day for Jason.
“Whilst congratulations go to the medal winners, it was great to see Codie-Jo running them so close. Special thanks go to Reaseheath College for hosting the final this year.”
In qualifying for the Butchery WorldSkills UK contest final, the butchers competed in virtual heats which were judged online from their workplace or home.
The final was judged by Keith Fisher from the Institute of Meat, Roger Kelsey from The National Craft Butchers and Viv Harvey, an independent consultant.
