Introducing Mark Ramsay

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

The award-winning Scottish butcher will bring with him three decades of experience, and hopes that his ability to easily adapt to different challenges will take the British Beefeaters all the way to the top in Belfast next year.

What inspired you to become a butcher?

My uncle had his own shop that inspired me into the trade. I liked the hands-on approach my uncle adopted when it came to running his shop, and that motivated me into pursuing my career as a butcher.

How long have you been butchering for?

I have been butchering for nearly 30 years.

Where was your first butchery job?

My first butchery job was in Falkirk at a small family-run business.

Who is your butchery idol?

I don’t have an individual idol, I like to look upon many different aspects of butchery and food. I am very open to different styles and techniques and have taken my skills from various idols.

Beef, pork, lamb or chicken?

Chicken would be my favourite meat to work with and eat. I like the varied options when it comes to preparing a chicken, from the whole bird down to special value-added products.

What is your dream goal to achieve in the butchery industry?

To win the World Butchers’ Challenge.

What unique quality are you going to be bringing to the World Butchers’ Challenge?

My diverse work ethic. I can go from one task to another to another with ease, work under pressure and keep the team motivated.

What has the highlight of your career been so far?

The highlight of my career so far would be winning the Scottish Mentor of the Year Award from Scottish Meat Training and Scottish Craft Butchers.

What is your favourite added-value product to make?

That would be the Weekend Wellie. It’s a modern twist on the old-fashioned Beef Wellington.

If you weren’t a butcher, what would you be?

A joiner or a builder. I’m good with my hands and have always preferred manual work.

What’s the most unusual thing you’ve eaten?

The most unusual meat I have tried is chicken hearts with red wine, white wine and garlic. It has an extremely rich taste which is unlike any other meat I have eaten.

What advice would you give to young people wanting to get into the industry?

I would advise youngsters to embrace every aspect of butchery and food as a whole. Knowledge is power, and the more you know, the more you can satisfy a customer.

Who is going to be your biggest competition in the World Butchers’ Challenge?

I think it could be Italy.

What is the best thing about being a butcher?

The freedom to come up with new and varied products that keep the customers engaged and intrigued to see what is on the butchery horizon.

If you want to stay up to date with Ramsay as he gets ready for the big stage next year, follow him on Instagram, Twitter and Facebook.

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