The foodservice and catering butchery sectors have been as badly hit as any other area in the current recession and worse hit than some. Companies operating in the foodservice sector that specialise mainly in meat supply have suffered a double whammy, as people are tightening their belts and eating out less, and a shortage of red meat saw prices rocket last year, leading to many restaurants to review their menu offerings. Many have taken one of three routes: they have either cut portion sizes offered, reduced the amount of meat on the menu or, in the worst-case scenario, taken meat off the menu completely. Many restaurants in the middle market have closed.

In his new role at Eblex, Nick Allen is insistent that more meaningful levels of communication are key to defending the industry and effecting change. Fred A'Court finds out more.

The Welsh meat industry is not immune from the challenges facing the wider sector. Fred A'Court catches up with HCC boss Gwyn Howells to find out just how he's leading the industry through the tough times

Although he did not set out to work in meat, 30 years on, Jim Gaffney is well-versed in dealing with the challenges the industry poses. Fred A'Court reports

Bernard Hoggarth is not averse to risk, as his business policies – and hobby – reveal. Fred A’Court reports

Fred A’Court talks to Sir Donald Curry about how the Sustainable Farming and Food Strategy has changed the farming sector

Women are still a rarity in the meat industry’s corridors of power, but Margaret Boanas has worked in the trade for more than 30 years. Fred A’Court charts her career

BMPA director Stuart Roberts believes a strong industry should present solutions not problems to government. Fred A’ Court looks at the career that has seen him straddle the industry/civil servant divide

Jeffrey Davies is a well-known figure at Smithfield Market, but there was once a time when he thought it held no future for him, as Fred A’Court discovers

In a new series of features, Fred A’Court meets some of the leading lights in the meat industry. This month, Richard Field looks back on the ups and downs of a glittering career