Once upon a time everybody would sit around the table and carve up a whole turkey at Christmas. These days, UK consumers are hugely more varied in their tastes. For Robert Jennings, the man who has to square that circle and make turkey pay dividends for Faccenda Foods, the key is added value, fresh and convenience.
O’Doherty’s butchers in Enniskillen is famed for many reasons, and being the best butcher’s shop in Northern Ireland is just one of them.
At Foodex 2016 the celebratory TV chef Rachel Green, who has appeared on countless BBC, ITV and Channel 4 cookery programmes, called on Britain to eat more feathered and furred animals.
Considering the amount of pressure on him, you would think The Co-op’s protein buyer Graham Dunn, who tends a category worth a cool £550m, would be looking harried and worn.
There’s increasing fusion going on at the moment between meat-driven restaurants and butchers.