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Balgove Larder Butchery Team Accolades

Wed 25 Nov 20

Taking training seriously, the butchery team at Balgove Larder have won two gongs at the Scottish Craft Butchers Training Awards 2020. Working hard to keep traditional butchery training and education in younger generations, the business has a close relationship with The Royal Highland Education Trust and local schools for visits to the farm and butchery. Working with local young farmer groups, chefs and customers to provide whole carcass butchery demonstrations and masterclasses James Lothian and his team offer invaluable insight into the trade. Those looking for Christmas gifts may also be interested in booking a butchery master class by visiting the online shop.

 

Balgove Larder is based on the Strathtyrum Estate near St Andrews. Head Butcher James Lothian and his highly skilled team work directly with farms on the estate to source beef, lamb and pork. They take a pride in their traditional butchery skills to prepare meat for the Balgove Larder farm shop, Steak Barn and café. The online shop has a selection of butchery products for home delivery but customers can also purchase beef, pork or lamb packs from the farm which contain roasting joints, burgers, mince and chops or sausages for £29.99. Christmas orders are now also open for customers to pre-order for Christmas and Hogmanay celebrations.

 

The St. Andrew’s business took home two titles:

Training Mentor of the Year – James Lothian, Head Butcher at Balgove Larder.

Training Partner of the Year – Butchery at Balgove Larder.

 

About the Awards.

Gordon King, executive manager of Scottish Craft Butchers, which presented the prizes, said nearly 200 apprentice butchers throughout Scotland have been on the frontline during the pandemic.

“Our industry has worked really hard to keep this country fed with no break and no complaining,” he said.

“These awards are our way of saying ‘Thank You’ to the apprentices who have all stepped up to the plate to support their employers and their customers and to recognise how difficult training has been.”

King added: “Nominations were received from all over Scotland – Shetland to Jedburgh and out to the islands – and the winners are exceptional examples of a tremendous group of committed and enthusiastic apprentice butchers.

“The success of the training programme during Covid shows how we can adapt and develop to ensure the apprentices who represent the future of this industry do not lose out.”

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