The Future of Butchery – Learning from the Best at the World Butchers’ Challenge

By Gordon Newlands, Brand Development Manager at Quality Meat Scotland

The World Butchers’ Challenge isn’t just a competition; it’s a showcase of the finest talent in the trade, bringing together exceptional butchers from across the globe to demonstrate their skill, precision, and innovation. This year’s event in Paris was no exception, and while we were there to cheer on Team GB, our focus was also on the next generation of butchers.

Four young members of the Scotch Butchers Club – Marc Ingram (Blair Drummond Smiddy Butcher), Anna Forbes (Sheridans), Shona Marshall (Marshalls Farm Shop), and Luke Burnett (Marshalls Farm Shop) – had the opportunity to experience the competition first-hand. This wasn’t just a trip to observe; it was a learning experience designed to inspire and challenge them, showing what’s possible in the industry they’re passionate about.

Watching elite butchers transform a side of beef, a whole lamb, a side of pork, and five chickens into stunning retail displays under intense competition conditions was eye-opening. The level of precision, creativity, and efficiency on display was nothing short of outstanding. It was also a reminder of the craftsmanship that sets butchery apart as a highly skilled profession.

Team GB, which included several Scotch Butchers Club members—Jimmy Mitchell (Coopers Butchers), Ryan Tierney (Kinnaird Butcher Shop & Deli), Ben Megahy (Simon Howie Butchers, Apprentice Butcher), Richard Megahy (Simon Howie Butchers), and Kirsty Neil (Scott Bros, Dundee, Young Butcher)—delivered a strong performance in a highly competitive field.

Each team nominated a judge to assess the other teams, as they were not permitted to evaluate their own country. Representing Team GB in this role was Steven Strachan from Strachan Butchers, also a member of the Scotch Butchers Club.

The competition was intense, with France taking the lead, followed by Germany and Australia on the podium. While Team GB didn’t secure a medal this time, their skill and dedication were undeniable.

For our young butchers, this event was about more than just watching a competition – it was about seeing the future of their trade in action. They left Paris with new ideas, fresh inspiration, and a deeper appreciation of what it takes to compete at the highest level. As an industry, we need to continue investing in these experiences, ensuring that the next generation has the ambition and ability to drive butchery forward.

Scotland has a proud heritage of butchery, and with young talent like this coming through, the future looks bright. Who knows? In a few years’ time, we might be cheering them on as they step up to compete on the world stage.