Top-quality butchers provide real life learning

Two butchers’ shops, which are members of industry body the Q Guild, the industry body representative, have been developing connections with local schools. 

West Yorkshire-based J Brindon Addy Butchers continued its work with Holme Junior & Infants School in Holmfirth in its quest to achieve the Food for Life Silver Award.

Following on from a hand-raised pork pie-making workshop, owner Brindon Addy invited pupils to his Hade Edge shop near Holmfirth to gain an understanding in to the wide range of Yorkshire-grown produce he has on sale.

Students also had the chance to participate in a hands-on sausage-making class.

“Children and young people need to understand where their food is sourced and how it is prepared before purchase,” said Addy. “The importance of local sourcing and provenance are valuable lessons for the future.”

Meanwhile, in Greater Manchester, Mark Pearson of A Pearson & Son Family Butchers in Ashton-under-Lyne, has launched a sausage-making competition for local schools.

Pupils have been tasked with developing a recipe for a pork- or beef-based sausage with up to four different ingredients and give it a name. The shortlisted entries will be made up in-house, with a public tasting to be held in the Ashton Market Hall shop from 13-18 June when the public will be able to vote for their favourite.

The winner will then be announced and crowned by the deputy lord mayor at a presentation on 25 June, with the victorious school winning a trophy.

“They [the sausages] will also go on general sale in the shop. and we will be entering the sausage in the next Q Guild Smithfield Awards,” said Pearson.

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