Latest

April Newsletter image

April Newsletter

1/5/2020 Posted in: General news

This and more in our April newsletter…

 

FDQ given green light to develop COVID-19 compliant EPA for Level 2 Food and Drink Process Operator (FDPO) Apprenticeship

James Awarded Highest Butchery Honour at London Awards image

James Awarded Highest Butchery Honour at London Awards

24/2/2020 Posted in: General news

We’re delighted to announce that our Butchery End-point Assessment Manager, James Richardson, has been awarded the title of Institute of Meat accredited Master Butcher (MB.Inst.M) at the IoM’s Annual Awards. He joins an elite club of accredited Master Butchers, of which there are only 50 in the UK. At FDQ we are now lucky to have two of the most experienced and highly regarded butchers in the country managing our end-point assessment service. Kevin Meades (MB.Inst.M), our EPA Accounts Manager, was also awarded Master Butcher status in 2017.

James was selected to receive his award for his wide-ranging knowledge, not only of butchery, but of the meat industry as a whole. James has a lifetime of experience in the  industry, having started out in his Father’s butchers shop and in his Mother’s wholesale meat and abattoir business. As well as earning his stripes as a butcher in several businesses James also holds Institute of Meat qualifications and an HND in Meat Technology and Management.

After a stint working as a Meat Hygiene Inspector and for the Food Standards Agency James decided to pass on his knowledge to the next generation of Butchers, by becoming a Butchery Course Leader at Leeds City College. Here he ran the Butchery Standard Apprenticeship, so he’s now well placed to give FDQ butchery apprentices top tips for their butchery end-point assessment.

James was presented with his award by Keith Fisher (F.Inst.M), Chief Executive of the Institute of Meat, and himself a fourth generation Master Butcher. Commenting on the award, Fisher said,

‘Being granted Institute of Meat accredited Master Butcher status is one of the highest accolades a butcher can achieve. We do not make such awards lightly and in fact only consider applications from the most experienced and skilful butchers.’

On being awarded this title, James said,

‘This is something I’ve worked towards for a long time and I’m very grateful to the Institute of Meat for awarding it to me and I’m incredibly proud to have been considered in the first place.’

We highly recommend FDQ’s professional bakery qualifications. They are particularly versatile and engaging.

Dawn Gemmell

Assistant Dean

University College Birmingham