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Aubrey Allen wins Ready, Steady, Cut!

It’s official, Aubrey Allen has Britain’s most skilful butchers!

The double act of Martin Crombie and Nick Clayton-Gale from Aubrey Allen’s butcher’s shop and delicatessen in Leamington Spa has taken top spot by winning the ‘Ready, Steady Cut’ Competition at Foodex this week at the NEC in Birmingham.

Ready Steady Cut winners

Pictured: Nick Clayton-Gale (fourth from right) and Martin Crombie (third from right)

The talent searching event, which attracted butchers in teams of two from all over the UK, was staged by the Q Guild of Butchers, which represents the finest quality independent meat retailers in Britain.

Each team was provided with a mystery box of meat and provided access to seasonings, glazes and marinades, with the Aubrey Allen duo being judged as producing the best display on the day and within the allotted time.

Working against the clock Martin and Nick created an innovative display of cuts from a pork loin, pork belly, whole chicken, side of lamb and a chuck of beef complete with the neck bone.

The finished display included: single muscle chuck with bone in, flatiron steak, miniature lamb wellington, parsley and coriander paupiettes, single muscle pork pave, breast of lamb cushion, fresh herb three rack of lamb, sage and lemon pork sirloin, chicken parcels and French trim rib of pork.

Commenting Russell Allen, managing director of Aubrey Allen said:  "This is a tremendous accolade for Martin and Nick, and all of us are really thrilled and proud of their achievement in gaining top industry recognition. It also demonstrates their hard work, dedication and innovative flare in perfecting their specialist craftsmanship skills for more than 31 years."

"Every one of our butchers takes great pride in presenting a tempting counter that creates visual impact with our customers. Our focus is centred on providing innovative and inspirational cuts which encourage people to try something new or a bit different, and this proved to be a winning formula for the Aubrey Allen team at Foodex."