Butchers continue to help shape a sustainable future for the industry!
For the second time, Aubrey Allen has held their unique event at their Academy to bring apprentices from the farming, butchery and catering community together in a fitting end to National Apprentice Week 2019.
Aubrey Allen, award winning National Butcher based in Coventry worked with colleges and restaurants to create a unique Apprenticeship day. The idea was to give the apprentices an opportunity to shape their own future by facilitating a day of introductions and shared vision.
There were short talks from inspirational award winning Farmer, James Evans, European Champion Butcher, Michael Perkins alongside Aubrey Allen Managing Director Russell Allen and Chef, Andreas Antona, to set the tone for the day, which was all about working together to make the future of British food more secure and better than ever.
Lucianne Allen, Sales and Marketing Director at Aubrey Allen, said
“The day was about the apprentices, them working together, understanding the food chain from the farmer to the chef. If we want a sustainable farming future in this country and people passionate about growing great food for the plate it starts here. “
The day revolved around group discussions focusing on what factors each sector considered when rearing or purchasing meat and what benefits there would be to join those thoughts up to create one vision of a more sustainable future. They all took part in a chicken butchery demonstration, a beef tasting session and finished with a dragons den style presentation from the students.
Zac Whittle, Galvin Restaurants
It was very interactive and insightful. The apprentices really enjoyed it and left with lots of knowledge. It definitely got them thinking about where and how the food comes into the kitchen as well as what they see at the supermarket. The speakers were great! Sign us up for next time.
Bryan Anderson, Stratford College
A massive thank you, the event was superbly well organised and the content was timed perfectly to keep the students interest. We would love to be involved again next year.
