Response to Decline of Butchery Skills

Joe Piliero, director at The School of Artisan Food said, “Customers are a lot more interested in how and where their food is produced and are turning to independent retailers to make certain purchases and, meat in particular, is a high priority. 

“Having trained staff to meet these customer expectations and to encourage customer loyalty is paramount to all retailers. The traditional skills of butchery are in danger of being lost, and, as an organisation dedicated to teaching artisan food skills, we are keen that a new generation of butchers are suitably trained to keep the industry alive.

“Our courses offer retailers the opportunity to have a trained workforce that adds value to their customer offering and a skills base that will hopefully support such an important part of our food trade.”

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