Aubrey Allen butcher shows he can cut it in top awards
17 Jul 2013 09:12
Martin Crombie, from Aubrey Allen’s Butcher’s Shop of the Year in Leamington, has won the inaugural NACB Foodservice Meat Craftsman Competition for 2013, held at the MEATUP exhibition at the NEC.
The local butcher was one of six finalists involved in preparing and presenting a side of Blythburgh Free Range Pork against the clock.
In just two-and-a-half hours they all had to produce a range of cuts demonstrating the value that can be derived, and the flexibility provided with kitchen-ready-to-use cuts of meat.
Martin’s finished display reflected a Thai and French theme using a range of glazes and marinades created from fresh ingredients, together with herbs and spices to add subtle flavourings to the pork.
Martin said: “Practice makes perfect when it comes to honing your butchery skills and I’ve certainly had plenty of that by successfully competing nationally and in Europe over the last few years.
“I get a real buzz from creating innovative meat cuts which are ready-to-cook, using fresh ingredients to enhance the flavour during the cooking process. Many of these products are also available in our shop and online.
“Most butchers just don’t have the knowledge that we have as a company, and too many of them use ‘ready-made’ marinades and sauces. These can end up masking the flavour of the meat rather than enhancing it, and therefore my chef style approach to butchery took the judges by surprise during this latest competition.
“Taking part in cutting demonstrations has become second nature to me and I’m also involved in our successful Butchery School in Leamington Spa, which is very well attended by our customers wishing to learn more about maximising cuts of meat.”
