'a terrible scenario..'

So I returned home from work after my half day. Just in time to catch the tail end of 'Loose Women'. And no, this is not the terrible scenario I am referring to, (I happen to love the Loose ladies). But they said that a third of 16-23 year olds don't know that bacon comes from pigs. Obviously this is a huge number. I'm not sure where they acquired the stat and I don't know how they gathered the group for the research. Either way it represents something tragic.

Everyone I have spoke to said they weren't surprised & 'so whose to blame? Parents? The Government? Schools?'. I partially blame butchers. Why aren't we working harder to promote or evangelise about meat sourcing and what our products are? Why do customers & the general public feel they can't ask their butchers questions without it being a deep inconvenience? Well I'm telling you now - I want questions. Hassle the hell out of me - it's no trouble, I'm asking you to! And please don't feel ignorant - I'm a to-the-point Northerner and would never accuse you of stupidity. Shy bairns get nowt.

The main thing that concerned me was that these young people (even though I'm a shocking 1 year older..) did not think to question what they were eating and where it came from. I don't think we should consume without questioning. Otherwise we're going down a slippery slope of E numbers, additives & stabilisers.

It's not about knowing it's about asking.

gb

'young british foodie..'

Last night was the Awards evening for the Young British Foodie Award. Aspiring chefs, food experimentalists, baristas, mixologists, charcutiers and people with a passion for food generally took part in this new and exciting competition. I thought I would take a punt in the meat category.

I have been experimenting with a black pudding recipe since my journey into butchery began really and I thought this might be a fun way of show casing my idea, and also to receive some harsh and realistic criticism. Rather than giving it to mates who would tell me it tasted awesome even if it was rubbish. (I refer back to the Black Pudding prototype of the early days...). However after several nightmare attempts I sorted the recipe for Girl Butcher's Pepper Pudding. And it went down well. Thank God.

The judging took place in the quirky venue of Meat Liquor I was the second of three finalists. I got to meet the lovely Mark who runs Monty's Deli and he did this incredible pastrami, which he does with brisket - superb. The other was Matt who is a very fine charcutier - this man knows his stuff. After we had been judged we all stayed around for a beer (..or two) and we chatted for a long time about the meat industry and various cooking methods. It felt fantastic to be a meat geek and be surrounded by people with equal geek-i-ness.

This was then well and truly re-endorsed last night, so many people just so passionate about food. It was incredible. It was also a pleasure to meet many people from Twitter, who have supported and helped me so far too. I feel like a very lucky girl indeed.

Buzzing, still.

gb

'a pig's head can cause a spectacle..'

Should meat look like a dead animal or should it be lined up neatly fully trimmed? Yesterday I was standing on Holland Park Avenue wearing a straw boater and a boat tie - had I not been wearing chain mail too I think people would have thought I was about to crack out a tap dance - I was also holding a large cleaver and a Gloucester Old Spot's head. Yes. A pig's head. This was not, I might add, for general amusement this was actually for an article for a newspaper. However I found myself to appear a bit of a spectacle. People stopped to make comments and ask questions, tourists were even taking photos! I also tried to hide said head whenever children went by, mainly because it can make for unpleasant question asking to parents. 'Mummy who killed Peppa?' etc. etc. But do we try and conceal the fact that meat is dead animals? They were once a cute spring time lamb, majestic cattle, or curious snuffling piglet. I think, even for me, when I see it on the block at work I still see meat, substantially bigger of course - I don't see it as a dead animal. Due to health and hygiene we only get it in after it has been skinned and beheaded (apart from the pigs clearly). I think we probably should face facts. We are eating dead animals, we have to be honest with ourselves. But we also have to remember that no one loves animals more than farmers - because it is their livelihood. And these animals would most likely be extinct if we did not eat them, because that is what they are bred for. 

Maybe if we'd eaten it, the dodo might have stood a chance..

gb

'even I love my local butcher..'

If I were to buy meat from a supermarket it would be definitive hypocrisy. Like worthy of dictionary, or at the very least Wikipedia definition. I do like to utilise my local shops and businesses, so that they remain in business. Whilst the High Street in general is struggling to survive, it is essential we use the products and services around us. Now as a butcher it has taken a lot for me not to buy from where I work, since I know just how fantastic the quality is. And believe me the meat I have the privilege of working with is phenomenal.

But just to prove a point I have started buying my meat from my local butcher. I am very lucky indeed to have a quality butcher just around the corner, and of course not everyone is this lucky. The butcher is another Q Guild butcher. As you know I work for Lidgate's which is also part of the Guild and I've worked for George Payne in Newcastle which (you've guessed it) is also Q Guild. I have also worked in other butcheries which are not Q, and that is certainly not to say that they haven't been fantastic businesses, offering me some valid teaching and experience. What the Q does offer however is the certainty that if you visit a Q shop you will undoubtedly receive quality meat and the very best service. Definitely check out the website http://www.qguild.co.uk

I currently buy from HG Walter by Baron's Court tube station - they have no idea that I'm a butcher.
Maybe it's time I 'fessed up..

gb 

'why I would never ski..'

A friend recently once asked me why I would never go skiing. And I said it had never appealed to me for several reasons: 1. most people come back with a broken something, 2. it is cold, and 3. I can't get my head around attaching yourself to some sticks and hurling yourself down a mountain. She then responded with 'yes, but don't you want the adrenaline?' No. I bloody don't need adrenaline darling. A butchery is a dangerous environment. Band saws, hand saws, mincers, grinders, cleavers, knives, knives and more knives. Ironically enough I tend to insure myself on wet floors and bones and lugging ribs and loins around more than anything else. 

And of course there is the thrill of talking to customers and making a sale. As I am still so new to this game I still get a rush of adrenaline when I do something right. When I cut a chop accurately or a steak to exactly 200g. When I get every scrap of meat off the bone. Ridiculous. But it's the little things that make this job worth while. 

And of course there is the natural nerves and excitement that come with starting a new job. Loved every butcher I have worked with so far - and very happy to start working with the talented high class butchers at Lidgate's in Holland Park. 

But I think when I do holiday it will be sun, sea and sand for me.

gb

'a tedious steak post..'

Been thinking a lot lately about raw meat. Why you can have beef practically still alive but chicken has to be cooked to death and people are still very fussy about pork. One reason why beef is less likely to carry bacteria is because lots of bacteria spreads near the bones, so if the meat is closer to the bone it is incredibly handy if not convenient for the bacteria to spread throughout the whole carcass. According to some sources our stomach 'can handle' the bacteria found in beef, whereas the salmonella in chicken is obviously incompatible to our constitutions, and naturally, if one is pregnant one avoids all fun like booze, blue cheese and rare steak. Many people think that leaving a steak rare gives it more flavour. I'm not sure, I would have thought it added to the texture. And as for this argument about which steak is the best. Well, firstly there is no best. It's all on what you like. Don't be fooled by a TV chef or even your local butcher (OMG?!). For me I love onglet - skirt steak, quick and easy and the flavour is phenomenal. The taste and satisfaction of steak is in the chew. Chewing is what draws out anything from the sense. But I will say this, which of the steaks has the least amount of chew...what's that? oh, yeah - the most expensive...fillet.

gb

'judging the London Farmers' Markets sausages..'

I'm pretty sure that the peasants that created the 'sausage' never imagined they would be the subject of a competition. Especially not one being judged by food critic Charles Campion, chef Alan Stewart (Manson) & Fergus Henderson (St John's). And like those peasants I felt I was such a lucky girl to be among them.

400 votes in total for the #loveyourlocalsausage extravaganza. This was made up entirely of people who have stalls and make the community of London markets. The competition itself was more of a celebration of all those creative foodies that set up their stalls through sunshine and the worst of English weather. True dedication to their produce. Which I have to say is admirable. 

So as a judge we got to taste the top 5. It was a tough decision. The level of skill and quality of entrants was astounding. As a butcher, I spotted craftsmanship, carefully chosen ingredients, fresh herbs and organic/free range pork. I also clocked the products lacking in these too, but they all had something that made them stand out as an enjoyable product. 

Talking to Cheryl who runs London Farmers' Markets (@queenofmarkets), I got a strong impression of one overall feeling: passion. this is something that London Farmers have in abundance. I have valued farmers and agriculture my entire life. And I was overjoyed when I heard of their presence in a city so busy as London. 

It was a pleasure to be asked to judge the competition. I am in awe of you guys. Keep up the great work. And - incidentally you're all winners.

gb