Scottish Butchers Celebrate Federation’s 100th Anniversary

Butchers throughout Scotland are today celebrating the centenary of the trade association which supports the growth of their businesses.

The Scottish Federation of Meat Traders Associations, better known in recent times as Scottish Craft Butchers, was incorporated on July 26th, 1918 as a combined voice of authority to represent the interests of independent meat retailers and wholesalers.

The federation now represents around 400 butchers in Scotland and also operates a successful training arm, Scottish Meat Training, which delivers a modern apprentice programme to around 200 trainees throughout Scotland each year.

The very first annual meeting of the Federation was held in Glasgow in October 1918 and this year members will join together in Glasgow to celebrate their 100th AGM and elect their 79th president.

The event will be held in the Grand Central Hotel Glasgow on 18 November 2018 with a host of top industry speakers from across the UK and Ireland. Speakers include Ieuan Edwards of Edwards of Conwy butchers, Wales, Pat Whelan of James Whelan Butchers, Ireland, Ed Garthwaite of Blacker Hall Farm Shop, England and Simon Howie of Dunning-based Simon Howie, The Scottish Butcher.

The Federation’s centenary will also be marked with a grand prize draw open to all customers of Scottish Craft Butchers member shops. Customers can enter by visiting their local Scottish Craft Butcher to receive an entry ticket with the winners being drawn at the 100th AGM. Prizes include £2500 holiday vouchers, steak packs, Christmas pack and meat selections.

Alan Clarke, Chief Executive of Quality Meat Scotland which runs the Scotch Butchers Club and works closely with Scottish Craft Butchers, congratulated the organisation for reaching its 100-year milestone.

“Butchers play a huge part in communities throughout Scotland and the way they have evolved their businesses to combine the best of innovation and tradition deserves huge recognition. The Federation has played a major role in supporting these businesses to evolve over the years and has shown just how important training is to their future,” said Mr Clarke.

Paul Boyle, President of Scottish Craft Butchers said butchers throughout Scotland had worked hard to constantly seek ways to improve their service, as well as taking pride in the quality of the meat they serve.

“It is vital that we continuously encourage young people to learn more about butchery. We can provide the next generation with accessible training and opportunities to develop and showcase their skills and also awards to give recognition to these skills.”

Mr Boyle paid tribute to all the Presidents, office bearers and committees who have worked hard behind the scenes as the Federation has developed through the years. Particularly extending thanks to the current staff led by chief executive, Douglas Scott, who has worked for the organisation for more than 17 years.