Two young butchers explain why they took up apprenticeships amid a national industry shortage.
Nathan Goodliffe, 22, has just completed his two-year apprenticeship and is now a qualified butcher.It was while training as a chef at college that he took on a job at a garden centre, working across the kitchens, butchery and farm shop.
"I've been happy and [I'm] pleased I chose that option. I am so thankful to my boss there who got me that apprenticeship and of where I am today.Mr Goodliffe says following his apprenticeship he believes he has a job for life Mr Goodliffe says all his training happened on-site, with tutors and assessors visiting him in Peterborough.
"If someone wants to gain a lot of experience and have a qualification for life, then butchery is the way to go because it's more than just being a butcher," he says. "There will be many other local butchers and parts of the industry too, so there are a lot of jobs up for grabs," says Nick Allen, BMPA's chief executive."A really good, skilled butcher is like an artist - but it takes time. You don't learn it overnight."The labour shortage has brought with it the threat of aas the adult animals are not being slaughtered fast enough, causing overcrowding on farms.
Mr Allen says the labour shortages have come about in part as the meat processing industry had become dependent on workers from across Europe, which made up about 70% of the workforce at the point of Brexit."It's going to take quite some time to get British people trained up to do this work at a time when there is a lot of other competition out there.
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