One of Britain’s youngest butchery owners has been passing on his expertise to budding caterers. He delivered a butchery masterclass to students at Stratford-upon-Avon College this week.
Sebastian Lefeuvre, owner of Sebastian’s Butchery in Bidford-on-Avon, is passionate about inspiring a new generation to take up butchery, fearing that it is fast becoming a dying art. Keen to reinvigorate the trade, he demonstrated his butchery skills on a selection of different meats – “I tried to tie the demonstration in with the time of year so we were looking at roasting joints and a few steaks.”
This was followed by a practical session in which some of the students put what they had learnt to the test, applying the techniques covered to prepare a chicken.
For catering student Sophie Ashfield, 19 from Stratford-upon-Avon, the most memorable aspect of the masterclass was gaining an insight into new techniques. “It’s great to have the chance to learn particular skills in specific key areas of the catering industry, such as butchery. I’d never had a chance to see it done before.”
Explaining how important it is for him to pass on his knowledge, Sebastian said: “Butchers are the connection between the farmer and the chef, and young people need to know where the meat’s coming from and how it’s prepared. I like to get out there and hopefully inspire more young people to take up butchery.”