Prime Minister Theresa May has officially triggered Article 50, signalling the United Kingdom’s intent to exit the European Union.
The UK meat industry has a chance to have its say on sustainability, with the Meat Trades Journal Green Survey now open for submissions.
Welsh butcher’s Hugh Phillips is getting ready for its first deliveries of Gower salt marsh lamb in May/June of this year.
The most skilled butchers in Britain are being sought after to participate in the World Butchers’ Challenge 2018.
Butchers from across Britain made the most of National Butchers’ Week 2017.
Family-operated Yorkshire Dales Meat Company has invested in a compact waste baler, enabling it to improve its recycling capabilities.
Hybu Cig Cymru – Meat Promotion Wales (HCC) has begun its search for the 2017 Welsh Butcher of the Year.
The National Federation of Meat and Food Traders (NFMFT) has crowned the winners of its National Barbecue Competition.
The WorldSkills Butchery UK Competition has added two new heats this year for butchers to participate in.
Gordon’s Butchers and Fine Foods has been named the winner of our National Butchers’ Week innovation competition.
Butchers should use National Butchers’ Week as a springboard for training staff.
A Leeds City College student has been named as the Apprentice Butcher of the Year 2016 by the York Gild of Butchers.
Puréety Gourmet Flavours has launched a new range of flavourings that it believes will revolutionise the sector.
A Melton Mowbray pork pie won the British Pie Awards, organisers announced on 10 March.
Butchers must pre-register today (10 March) to stand a chance of winning the National Federation of Meat and Food Traders’ (NFMFT’s) National BBQ Competition, which is taking place on Wednesday 15 March.
A Swansea-based butcher is sticking to family tradition by keeping Hugh Phillips Butchers alive.
A Lincolnshire butcher is seeking compensation after the closure of a road led to a decrease in sales.
Cotswolds-based Jesse Smith Butchers & W.J. Castle was crowned Processor of the Year at the Meat & Poultry Processing Awards 2017.
The finalists for the Farm Shop & Deli Awards 2017 have been unveiled.
Award-winning West Country butcher Malcolm Pyne is developing a wholesale arm to his butchery shop business by investing £2.25 million in a new purpose-built butchery and storage plant near the site of a proposed huge park-and-ride scheme for workers constructing the Somerset nuclear power station, Hinkley Point C.
Eastleigh butcher’s LJ Smith scooped the Supreme Champion award at Hampshire Fare’s The Great Hampshire Sausage & Pie Competition, for the second year in a row.
Samuel Deighton was named Champion Meat Apprentice of The Year at the Institute of Meat (IoM) and Worshipful Company of Butchers (WCB) annual prize-giving on 21 February.
Two butchers have been ‘named and shamed’ by HMRC for not paying workers the correct National Minimum Wage (NMW).
A halal butcher must pay more than £4,500 for seven food safety violations, according to a verdict delivered by Liverpool Magistrates Court.
The National Federation of Meat & Food Traders (NFMFT) is to stage a one-day show and barbecue competition.
UK consumers were set to splash out £6 billion on Valentine’s Day, with slap-up meals topping the bill, and a quarter of those who were planning to stay in set to cook steak.
Herdwick lamb has returned to retailer Booths for a limited four-month season.
Retail butcher specialist Dalziel has teamed up with Netherlands’ poultry processor Vriesekoop to launch its own premium quality chicken brand.
This year’s nine butchers shortlisted for the Premier Young Butcher 2017 have been named.
A butcher’s has been fined after a worker suffered deep lacerations to one of his hands when working.
Cranstons Quality Butchers is offering shoppers the chance to sample the distinctive taste of Lake District Herdwick Lamb.
Puréety has added six new flavours to its coating and glaze tubs range.
Sainsbury’s Master Butcher Julien Pursglove has been appointed as the new festival chairman of the Butchers’ and Drovers’ Charitable Institution (BDCI).
The butchery sector has been advised to make the most of financial support systems amidst Brexit.
Award-winning butcher Peter Rushforth has made the journey to the United States in search of international specialist skills.
London butcher H G Walters picked up a hat-trick of accolades at this year’s Q Guild Smithfield Awards.
The hunt is on once again to find the most skilled butcher in the country.
As we enter February, we’re now just over a month away from National Butchers’ Week and we want to make sure you know all you need to about the event.
Time is running out to book your place among the greats as the Meat & Poultry Processing Awards 2017 is fast approaching.
The Food and Drink Training and Education Council (FTC) has announced that Paul Cadman is to sit on the board of the new Institute for Apprenticeships.
Butcher’s Shop of The Year 2016 winner Walter Rose & Son hosted a book signing on 20 January by celebrity chef Tom Kerridge, a regular customer of the business.
Simon Howie The Scottish Butcher, a family business based out of Perthshire that prides itself on its renowned haggis, is celebrating record-breaking sales for its expanded haggis range in the run-up to Burns Night.
The Isle of Man Department of Environment, Food and Agriculture (DEFA) is to discuss the future of a meat plant on the island.
Online butchery business, Farmison & Co. experienced a rise of 67% year-on-year for its December ecommerce revenue.
Goldhill Organics has become the first meat box supplier to utilise the Followthisfood traceability application.
The two employees at the centre of a theft scam at a London butcher’s have been given suspended sentences and community service.
Hunters Butcher Shop in Limavady, Northern Ireland, has been acquired by K&G McAtamney’s.
With almost 600 product entrants this year, the Q Guild is preparing for a record Smithfield Awards.
Third-generation Cheshire butcher John Vernon has died at the age of 82.
Uruguay is keen to grow a two-way meat trade with the UK post-Brexit, according to a speech given at January’s Worshipful Company of Butchers lunch in London.