Stars of the future announced at MTC and IOM awards

The Institute of Meat (IOM) and Meat Training Council (MTC) Awards, held at the historic Butchers’ Hall in London on 25 February, saw a number of winners rewarded for endeavour and excellence within meat industry training.

Keith Fisher, chief executive of the IOM, presented the ceremony, and The Master of the Worshipful Company of Butchers Ian Kelly handed out awards in a range of categories, The prize-giving was followed by a celebratory three-course luncheon.

The award winners were as follows:

Best Student In Food Industry Skills – George Scott

Best Student in Retail Butchery – James Teague

Best Student in Meat Industry – Dean Marshall

Best Retail Meat Apprentice – Conor Chappell

Best Meat Student for the Management Award – Daniel Lovatt

Outstanding Meat Learner of the Year – Christopher Hoey

Best Meat Manufacturing Apprentice – Matthew Philpot

Best Company Training Scheme – Aubrey Allen

Lord Graham Endeavour Award – Dean McAloon

Bill Jermey, chairman of the Meat Training Council and one of the judges, said: “On behalf of the team of judges I would like to congratulate all of this year’s winners and award recipients. The standard has been very high, making the judging process a difficult one indeed.

“We are delighted to see such hard work and commitment to this great sector and wish all those receiving an award – whatever stage you are at in your career - continued success in the future.”  

The Lord Graham Endeavour Award, sponsored by Meat Trades Journal, was won by Dean McAloon. He said: “It’s good to have for my CV, to help me stand out from the crowd, and lead me to open my own butcher’s shop in years to come.”

Conor Chappell, who works at Lishman’s of Ilkley, won the Best Retail Apprentice Award. He said: “It’s a great achievement and a great honour to be awarded for something within the industry, I hope it progresses my career from here. It has been a smashing day.”

Three Accredited Master Butcher Awards were handed out to Marco Peerdeman, David Smith and Adrian Walker.

Marco Peerdeman, in-house butcher at Jamie Oliver’s Barbecoa restaurant, said: “A lot of people call themselves master butchers – for example if you look at people’s profiles on Twitter – but what does it actually mean? So to go through this process to get that official recognition made it worthwhile.”

The nominations for next year’s event will open later this year, for further information please contact the Institute of Meat.

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