Four Q Guild members recently travelled to Munster Technological University (MTU) in Cork for a four-day residential as part of their Bachelor of Arts in Sustainable Butchery & Gastronomy.
Among those taking part were Q Guild Chair Kathryn Meadows of Nicholson’s Butchers, Vice Chair Emma Lishman of Lishman’s of Ilkleyand Tom Dawson and Anna Hand of Blackwells Butchers.
The intensive residential combined farm visits, practical cookery, industry presentations and tasting sessions, giving students the opportunity to explore every stage of the food chain, from sustainable farming and butchery through to gastronomy, provenance and customer experience.
Highlights included visits to William Drohan’s Comeragh Mountain Lamb Farm, Ballymaloe Cookery School, The Butcher’s Daughter sausage production unit, Good Herdsman organic beef farm and James Whelan Butchers. The group also took part in cookery demonstrations, meat tasting sessions and presentations from leading industry figures including Darina Allen, Val Warner, Pablo Bianchi, Ciaran Scully and Pat Whelan.
Reflecting on the residential, Q Guild Chair Kathryn Meadows said the experience had given her fresh perspectives on sustainability, sourcing and the future of the industry. She said:“The residential provided practical knowledge, inspiration and new perspectives on sustainability, farming and food production. Most importantly, it reminded me that there are many people who share the same passion for protecting and promoting the future of our industry. I returned to Nicholson’s Butchers motivated to apply these learnings and continue striving to make our business the very best it can be.”
Emma said one of her biggest takeaways was the importance of understanding the journey from soil to plate and the role butchers have in educating customers. Emma commented:“One of the most significant learning themes throughout the week was the importance of soil health and its direct impact on animal welfare, product quality, human health and the planet. Another key takeaway was the passion demonstrated by every individual we met and the respect they had for food production. As an industry, there is an opportunity – and arguably a responsibility – to better communicate the value of food and encourage more mindful consumption.”
Both highlighted Pat Whelan’s presentation as one of the most memorable sessions of the week, particularly his emphasis on building a “brand of trust” through authenticity, consistency and exceptional customer experience.
The residential highlighted the value of lifelong learning and collaboration within the butchery industry, with Kathryn, Emma, Tom and Anna returning home with fresh ideas, practical knowledge and inspiration to share within their own businesses and the wider Q Guild community.