The Culinary Association of Wales (CAW) and Cambrian Training Company are searching for a Welsh butcher that is “a cut above the rest” at the Welsh Butcher of the Year contest.
The competition takes place on February 21 at the Welsh International Culinary Championship’s (WICC) Rhos-on-Sea campus for the first time.
It is open to Welsh butchers over the age of 16 who are employed or studying for a qualification in a college or establishment anywhere in the world.
The winner of the competition will receive £100; the runner-up will receive £60; and third place will receive £40.
Entries must be received via the CAW website before January 31, along with the £30 application fee.
At the competition, butchers will be set two tasks to showcase their skills to the judges from Craft Butchery Team Wales, who finished sixth at the World Butchers’ Challenge in the United States of America last year.
Competitors will have 55 minutes to seam a leg and chump of pork into individual muscles and another hour to turn the meat into a visually exciting display of products that celebrates a special occasion of the butcher’s own choice.
Arwyn Watkins, CAW president and chair of the Cambrian Training Company, said: “We have decided to bring the Wales culinary and butchery competitions together for the first time at the WICC.
“This event provides the perfect platform for the best butchers in Wales of all ages to showcase their skills.
“It’s a huge honour to be named the best in Wales at your chosen vocation and this will be a chance to watch highly skilled butchers demonstrating their skills and meat display techniques.”
Organised by the CAW, the WICC’s main sponsor is Food and Drink Wales, the Welsh government’s department representing the food and drink industry.
