Six days until National Butchers' Week

- Published: 09 March, 2010

With just six days until National Butchers' Week, butchers across the UK will be dusting down the bunting and polishing up the patter for a week of fun-filled activity.

Stewarts of Enniskillen, Northern Ireland, will be inviting a group of catering students into the shop to give them a session on butchery, demonstrating where the various cuts come from, and what is suitable for which dishes. The shop will also be following the success of last year's week with a "tasting and advice" day to demonstrate some new dishes and promoting itself in the local newspapers.

Free tastings will also be on the menu throughout the week at Keelham Hall Farm Shop, with its award-winning traditional and speciality sausages. The week will also see the official launch of the shop’s new home-made black pudding, with feedback invited following customer samplings.

The shop's head butcher, Lee Scott, will also demonstrate the traditional art of sausage-making and will head up regular ‘Ask the Butcher’ question-and-answer sessions for customers.

Lee said: “Our master butchers have over 200 years’ worth of experience between them and we are always keen to offer expert help and advice by answering any questions our patrons may have about meat – for example, how it is raised, how it is prepared, how to find exactly the right piece of meat, and how best to cook it.”

>>Countdown to National Butchers’ Week

>>National Butchers’ Week aprons now available