Profiles

Claire Holland's hopes for the future

Claire Holland hit the ground running in her new role as general manager of the Q Guild, getting to know the elite group of 122 independent butchers. 

How Tulip's Nicky Taylor is attracting young talent

Just over a year ago, one of the UK’s biggest pork processors hired Nicky Taylor to turn around a worrying industry-wide shortage of young talent choosing food as their future career path. 

Introducing Mark Ramsay

Joining the British Beefeaters for the first time this year, is Mark Ramsay of Falleninch Farm in Stirling. 

Introducing Jessica Leliuga

For the first time in its history, a woman will be part of Team GB in the World Butchers’ Challenge 2017. 

Who’s Who in Meat 2017

The Who’s Who in Meat 2017 list is now out, revealing the top 20 influencers in the meat industry. 

Who’s Who in Meat reveals top meat influencers

Curious to know who the most influential players in the meat industry are? 

Getting to know Britain's best butcher's, Walter Rose & Son

Jack Cook is "hugely proud" of his family heritage, and is it any wonder?

Feathering the nest: MTJ catches up with Faccenda Foods' General Manager

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. 

Getting to know... O'Doherty's Fine Meats

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

Game On with TV chef Rachel Green

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.  

Action plan for protein

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.

Charlie Carroll, owner of Flat Iron steakhouses in London
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A cut above the rest

There’s increasing fusion going on at the moment between meat-driven restaurants and butchers.

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For the third year running, a grain fed cow won the World Steak Challenge. What do you think produces the best beef?