Trainee butcher shows flair

Gareth Cole, 19, who works for his father, Paul, at Neath Market, won the second Creative Skills Welsh Young Butcher competition and will represent Wales in future butchery contests.

Proudly maintaining a family tradition, he is the fourth generation of butchers in the business, which was established by his great grandfather in 1928.

He saw off the challenge of four rivals, including defending champion Rhian Wynn Owen, 20, from Cigydd Butchers, Aberdyfi, to win £200 and a special trophy.

Runner up was Deri Davies of 5, North Parade, Aberystwyth, who received £100. Owen and the other two finalists, Gareth Rhys Griffiths, of Awaun Valley Meats, Letterston, near Fishguard and Liam David Lewis of Williams and Son Butchers, Caergwrle, Wrexham, received £25 each.

The competition was organised and sponsored by Cambrian Training Company, an award-winning multi-national private training business with a network of offices across the Principality. The company won the coveted Learning Provider Award at the recent National Training Awards for Wales.

The five young butchers, all under the age of 23 years, demonstrated their butchery skills to a packed audience, presenting a range of oven ready cuts of quality Welsh Lamb for the retail market from an average carcass in 90 minutes.

Judges focused on innovative butchery ideas that added value to the product, cutting and display techniques, creativity based on sound retail management principles, eye appeal, consumer friendly products, HACCP and personal hygiene, cooking knowledge and recipe ideas.

Gareth's cuts included breast of lamb stuffed with leek wrapped carrots, shoulder steaks coated with honey or stuffed with apricot and leek stuffing, shoulder with mint glaze, a leg of lamb with rosemary, boned leg of lamb with redcurrant jelly and fresh mint, paradise loin of lamb with cheese and chive stuffing, rack and black using black pudding, loin coated with mint pesto and chumps with mustard glaze.

He revealed that one of the secrets of his success was gleaning ideas from his father's old butchery books on creative skills and displays. His father, the South Wales supreme sausage champion, also gave him valuable tips.

"It was quite nerve racking competing in front of judges and an audience but I just kept my head down and tried to keep composed," he said. "I was very surprised when they announced that I had won and I hope I get a chance to represent Wales next year.

"My ambition is to carry on the family business, which has a reputation for the supplying the best quality meat."

Cambrian Training Company's managing director Arwyn Watkins praised the high standard of skills displayed by all the young butchers.

"The standard was excellent, but Gareth was a worthy winner and he has set a very high benchmark," he said. "This competition has extended the theme of adding value to locally produced meat through the skills developed by local butchers."

Cambrian Training Company specialises in the delivery of qualifications in butchery, food and drink, customer service, hospitality, call handling, management and retail.

The company has a successful Centre of Excellence for Butchery and Culinary Skills and a head office in Welshpool together with offices Brecon, Aberaeron, Holyhead, Fishguard and Milford Haven.

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