Warwickshire Butcher named best in England

Award winning Warwickshire Butcher, Aubrey Allen have been named Best Butcher in England by their peers.

In the industry Meat Management Awards, held in Birmingham on the 24th May 2018, Aubrey Allen were named Catering Butcher of the Year by leading industry judges.

Aubrey Allen, named after the founder, started in Coventry in 1933 and still have a popular butchers and deli shop in Leamington Spa. Aubrey Allen remains family owned and their philosophy on how they care for their staff reflects this.

Simon Smith, Director of Client Services collected the award and Simon is testament to the company’s attitude towards finding talent and nurturing it; Simon started as a Saturday boy in the shop back in 1986 and is now a Director.

Simon Said “We are delighted to receive this award. Being a family business, and we really do talk about being one family, everyone cares so much about getting it right for our clients. Our teams put passion and energy into all they do to make us better tomorrow than today and we never rest on our laurels. We will be celebrating with our teams and promoting some great products in our shop and to our chefs.“

Butchers help shape the future of farming and cooking

Aubrey Allen organised a unique event at their Academy to target Apprentices from the farming, butchery and chef’s community. We believe, a first in the food chain industry.

Aubrey Allen, award winning National Butcher based in Coventry worked alongside Paul Cadman from Crosby Management Training to create a unique Apprenticeship day. The idea was to give the apprentices an opportunity to shape their own future by facilitating a day of introductions and shared vision. There were 3 short talks from an inspirational Farmer – Robert Caldecott, Butcher Ambassador – Chris Riley and Chef – Andreas Antona, to set the tone for the day, which was all about working together to make the future of British food more secure and better than ever.

Lucianne Allen, Sales and Marketing Director at Aubrey Allen, said

Paul and I got to know each other well during the launch of the industry Standards for the Trailblazer Apprenticeships. We wanted the day to be about the Apprentices and what they want rather than being lectured to. We wanted them to create new ideas for how they could work together and understand their roles. If we want a sustainable farming future in this country and people passionate about growing great food for the plate it starts here

Rachel Barnwell, an agricultural intern at Aubrey Allen, helped to inspire the event and had already organised for 30 young farmers to attend an evening event at the Academy.

The Apprentices were treated to a great breakfast on arrival, there were group discussions about what factors each sector considered when rearing or purchasing meat and what benefits there would be to join those thoughts up to create one vision of a more sustainable future. They all took part in a hands on mini butchery tutorial and a beef tasting session.

Jason Hilliard, Harper Adams University

I feel the event was a massive success and the apprentices could not stop talking about the day for the entire return journey. They all seemed to take something different back from the event, from the practical chicken, to socialising with their peers from within the industry and also from the very inspirational speakers that were there. One thing that they could all seem to agree on though was how valuable and enjoyable they found the day.

A wonderful team environment was created from the start, everyone being there for the same thing and wanting to work towards a better future for both the entire industry (farm to fork) and for the success of the apprenticeships. By enhancing quality of produce, increasing pride in working in this most valuable of sectors and the willingness to work together to achieve this.

Stephane Cerisier, Firmdale hotels

I found it very interesting to have all different apprentices sharing ideas.

Bryan Anderson, Stratford College

The feedback we have received from the Apprentices has been outstanding, I fully understand the cost and time Aubrey Allen’s invested in this event and can’t thank you enough.

I would like to offer any help I can to develop this into a regular event and it would be lovely to see this model develop into regular events getting Apprentices together from various industries who share a common interest or goal.

Aubrey Allen have organised the Big Apprenticeship Day at their academy targeting Apprentices from the farming, butchery and chef community during National Apprenticeship Week 2018.

Aubrey Allen, award winning National Butcher based in Coventry are working with Paul Cadman from Crosby Management Training on creating a unique Apprenticeship day. The idea is to give the apprentices an opportunity to shape their own future by facilitating a day of introductions and shared vision. There will be 3 short talks from an inspirational Farmer, Butcher and Chef to set the tone of the day which is all about working together to make the future of British food more secure and better than ever.

Lucianne Allen from Aubrey Allen said “ Paul and I got to know each other well during the launch of the industry Standards for the Trailblazer Apprenticeships. We want the day to be about the Apprentices and what they want rather than being lectured to. We want them to create new ideas of how they can work together and understand their roles. If we want a sustainable farming future in this country and people passionate about growing great food for the plate it starts here “

Rachel Barnwell, an agricultural intern at Aubrey Allen has helped to inspire this event and has already organised for 30 young farmers to attend an evening event at the Academy.

The Apprentices will be treated to a great butchery breakfast, mini butchery tutorials and a beef tasting as well as making new contacts and going away inspired for the future.

Touch FM will be broadcasting the event live between 11am and 1pm on Wednesday 7th March 2018.

 

Aubrey Allen, award winning family business in Coventry, will be the first catering butcher in the country to put their Apprentice through the new Trailblazer Apprenticeship final assessment.

Joe Allen, who started with Aubrey Allen in March 2015 as an Apprentice has developed into a skilled butcher in the processing sector. Joe has been fortunate enough to be coached by European Champion Butcher Michael Perkins in the state of the art Academy that Aubrey Allen have created.

Michael said “We are delighted for Joe and for him to be the pioneer in this is really exciting. We have developed the training centre to train our Apprentices and other people as well – including chefs – to try to fill the skills gap in the food service sector. When Joe started with us he had no experience of butchery and now, although quietly so, is confident enough to help in training other butchers and chefs and it has been great to see his development “

Joe has also been supported and trained from the start through the Crosby Management Training company who specialise in signing up apprentices for industry and are as passionate as Aubrey Allen about getting young people into the industry.

The final assessment will take place at Aubrey’s Academy in Coventry on 2nd November 2017.

Local family business Aubrey Allen have taken training to a new level.

Aubrey Allen, established in 1933 have put an in house training team from Qommunicate into their production unit to help advance management skills within their butchery unit.

Qommunicate , Midlands based training company have spent time with staff interviewing  and identifying their skills gaps and provided an in house supportive one to one learning system headed up by Qommunicate regional manager, Adrian Bland.

Russell Allen, Managing Director and passionate ambassador for improvement and change said “ I believe in the old saying – when people ask what if you train your staff and they leave? I reply what if you don’t and they stay. We are delighted with the results so far. The staff we have chosen to start with would be the first to say that formal education wasn’t something they enjoyed and perhaps haven’t got a strong set of qualifications. However, they have all embraced the training and worked together as a team and have a justified sense of achievement from learning computer skills to problem solving and even standing up in front of 300 school children to share their career journey“.

Adrian Bland said “ It is a delight working with Aubrey Allen. I am only the facilitator and the staff have come up with the answers themselves. They are engaged, keen to learn and their personal growth over the last few months has been astonishing. We are looking forward to working with the rest of the team. The key to what we do is flexibility – it isn’t one size fits all or a one day flash in the pan course but rather about giving them good habits and skills for life and work and giving them the confidence in the ability that they clearly have.

Lisa Rouse who organises all the training and apprentices says “ we are always looking for good people – apprentices and more experienced workers alike and have set up a face book recruitment page so it’s really easy to get in touch with us“

Award winning butchers and local family business Aubrey Allen held an Apprentice Welcome day at their academy.

Aubrey Allen, established in Coventry in 1933, have increased their Apprentice Butcher intake for the year and are delighted to welcome five new apprentices into their business this September.

Michael Perkins, European Butchery Champion and Mick Jackson, Lead Demonstration Butcher for Aubrey Allen will be heading up the day.

Michael Perkins said – “We are really excited to be giving these five young people a chance for a great career. Once they have finished their apprenticeship there are so many opportunities within the business as we are committed to continual training and helping people to achieve their full potential.”

Lucianne Allen, Sales Director and Former Chair of the Trailblazer Apprenticeships for the industry said – “Apprenticeships benefit both the student and the business and we are committed to improving skills and opportunities in our industry. September 14th may only be day one for the trainees but we know from our long service awards last year that it is likely to be day one of a career with us spanning over 10 or even 20 years! Staff tend to stay and enjoy the family atmosphere as well as the bacon sandwiches and product tasting.”

We were delighted to have received not one, but two, wonderful accolades at the Meat Management Awards in London last month.
Beating the competition to be crowned Britain’s Best Butchers Shop, manager Simon said ‘…it’s a fantastic achievement and one that has made us very proud of our hard work and dedication to providing the very best products and the best customer service. We’re absolutely delighted.’

Coming away with Britain’s Best Lamb product for his Lamb cutlet with parmesan and herb crust, Creative Butcher Martin has proved again why he is considered on of the best Butchers in the UK and happily adds another title to his achievements.

Well done team!

Award winning Food Hall, Aubrey Allen of Warwick street Leamington Spa have once again scooped prizes equivalent to the Bafta’s in the Butchery Industry.

The Q Guild Smithfield awards, named after the famous City of London meat market, run every year when Butchers the length and breadth of the country are challenged to enter their best products and judged by the top tasters in the industry.

Aubrey Allen were awarded Gold for the follwoing products – Chef prepared Beef Bourguignon & Garlic Mash, Guinea Fowl Supreme with wild mushroom & thyme, Garlic Mountain Melt and Pork Chocolate Orange Sausage.

Martin Crombie, head of product development said “We are so pleased to have won.The lads work hard at coming up with ideas and then spend time perfecting them so it is splendid to be recognised . We will of course be showcasing these in our shop and celebrating with tasters for our clients”

Britain’s passion for dry-aged beef, and the demand by ‘MasterChef’ wannabes for high quality ingredients, has inspired two local master butchers from Leamington Spa to create two new national award winning sirloin steak cuts for fine dining, either in or out of the home.

Martin Crombie and Nick Clayton-Gale from Aubrey Allen’s butcher’s shop in Leamington Spa have both won Eblex Quality

Award winning butchers Aubrey Allen based in Warwickshire have faced their toughest butchery contest yet: against each other.

Successful competitions are not a strange phenomenon to Aubrey Allen who hold the title of Europe’s best butcher after beating the French on their home turf in January. However, on Wednesday at the National Agricultural Exhibition Centre, Stoneleigh, two finalists in the National Butchery Craftsman competition were both from Aubrey Allen.

Daniel Turley aged 29 was coached by European champ Michael Perkins and came out on top against colleague Nick Clayton-Gale (27) mentored by Martin Crombie (Michael’s team mate in the European Competition).

Russell Allen, Managing Director of Aubrey Allen and grandson of the Coventry founder said “I was really proud of them both and of their coaches for getting them to such a high standard of craftsmanship. It was strange though because we are very much one team but we did have some good natured fun with the two butchers competing against each other. It is a great competition with a fantastic £1000 prize money so I am sure the lads will want to enter again next time!”

Dan said “I was thrilled to win and I am grateful to Aubrey Allen for their commitment to training me to such a high standard and supporting me, and being up against Nick was certainly fierce competition.”

Britain’s passion for dry-aged beef, and the demand by ‘MasterChef’ wannabes for high quality ingredients, has inspired two local master butchers from Leamington Spa to create two new national award winning sirloin steak cuts for fine dining, either in or out of the home.

Martin Crombie and Nick Clayton-Gale from Aubrey Allen’s butcher’s shop in Leamington Spa have both won Eblex Quality Standard Mark Excellence Awards this week in London for England’s Best Innovative Steak and England’s Best Sirloin Steak with their ‘One Bone Sirloin Noisette’ and ‘Sirloin Pavé’.

The noisette cut developed by Martin Crombie reflects an innovative larder trimmed product using the wing end of the sirloin and is already proving a popular choice amongst customers for dinner parties. The pavé in contrast by Nick Clayton-Gale uses the back-end of the sirloin, is larder trimmed in a circular shape and served with a Café de Paris sauce to create a restaurant quality dish that is equally easy to cook at home.

Commenting on the new one bone sirloin noisette, Martin Crombie said that the reason behind inventing this cut was to provide a 6oz – 7oz size sirloin steak for diners who prefer their meat cooked ‘rare’ or ‘blue’. Nick Clayton-Gale added that his sirloin pavé provided a restaurant style prepared product in a raw form.

Aubury Allen’s butchers are the first winners of these inaugural Eblex awards, which have been launched to showcase both the creative and technical skills of independent butchers, farm shops and foodservice operators throughout England.

Aubrey’s Dry Aged beef is sourced from naturally reared, grass-fed suckler herds that have been allowed to develop slowly. It is then matured for a minimum of 21 days to intensify the flavour and encourage the natural tenderisation that occurs during that period.

Aubrey Allen is a family owned butchery business established over 80 years ago, with a reputation for supplying quality meat. As well as operating a successful retail outlet, Aubrey Allen is a well-respected catering butcher supplying over 400 restaurants and pubs throughout the UK.