Cut above the rest: Butchery apprenticeships offer slice of success

From butchers to bakers and even candlestick makers, 400,000 apprenticeships have been created in Scotland in the past 16 years.

At one butchers in Dundee, apprentices are an important slice of its success.

Whether it’s stringing sausages, mincing meat or preparing pies, the sector is keen to attract new blood.

Hayley Glen started out as a counter assistant at Scott Brothers in Dundee.

Fascinated by the skill and art displayed by the butchers, she asked to do her apprenticeship and has since made the cut as a fully qualified butcher.

“This is where it all began for me,” Hayley told STV News.

“I worked in the Broughty Ferry shop as a counter assistant on the ready-to-eat side of things.

“But the way the shop is laid out, I was watching the butchers all day and I was just mesmerised by what they were doing and I asked my boss if I could do my apprenticeship.

“I started out learning how to bone out small parts of lamb and pork – now I’m working with full carcasses.”

“I feel really empowered to have done it and it has given me a career. I really enjoy what I do – it doesn’t feel like work.

“As a mother, I want my daughter to see that women can thrive in any field, including those traditionally dominated by men.”

Hayley is now working for “The Butcher The Baker” in the city’s Annfield Road having completed the meat and poultry skills butchery pathway.

That means she has completed SCQP Level 5 and Level 6 Meat and Poultry Skills, and now also holds the Craft Butcher Diploma – an internationally recognised qualification.

The diploma, which is the highest qualification in the Scottish retail meat industry, is evidence that she has received top quality training.

Hayley’s manager David Webster, a fourth-generation butcher, has encouraged and supported her to develop these skills.

“He genuinely values my input into the shop,” said Hayley.

“I love creating eye-catching displays and creations that highlight the natural beauty of meat. The role is a combination of skill and imagination, turning an everyday product into a showcase of our art.

“Having an artistic approach to butchery doesn’t just enrich my work – it’s a joy to have customers appreciating what they see.

“We have a diverse customer base, and every day is different. We spend time talking to customers about cuts, cooking techniques and sourcing meat responsibly – it is such a rewarding job when we gain customers’ trust, and they feel confident about their food choices.”

Butchery runs in the family for Scott Jarron, co-owner of Scott Brothers.

He said: “I worked here with my father as a young boy all the way through to now running the business with my brother.

“There’s not really an age that a person can’t learn about butchery. Apprentices, most people will think about young people coming through, and it’s more important than ever that they get the opportunity to learn trade skills, craft skills.”

Apprenticeships can be undertaken at any age, are an outlet for creative and practical skills, and offer the chance to gain world-class qualifications.

During Scottish Apprenticeship Week, Quality Meat Scotland (QMS) is highlighting the opportunities available for butchery apprenticeships.

QMS chief executive Sarah Millar said: “Apprenticeships are often a forgotten path to build skills and gain world-class qualifications. They are also a great way to earn as you learn.

“The Scottish butchery sector is a creative, innovative place, providing brilliant service and being a cornerstone of communities.

“Butchery is a real craft, and an apprenticeship is an opportunity for people to develop skills and become an artisan at what they do.”

In Scotland, butchery apprenticeships for retail butchers are offered via Craft Skills Scotland, with a formal qualification pathway.

Ms Millar added: “Apprenticeships are open to anyone – at any age – and can be life changing.

“The sector is looking for new talent, and many people could build a fantastic career by pursuing a butchery apprenticeship.”