Butchery

This week I immersed myself in a world that was until recently, a completely unknown area of expertise, experience and knowledge. I've spent the last three days Macbeths Butchers in Forres, Moray.

The team have treated me like a queen and have been so lovely and welcoming; answering my questions and finding jobs for a newbie trainee butcher to do whilst continuing their own work. I've so much to tell you, and show you, but I need time to reflect on my learning and digest the huge adventure I've been on. The last four days have made me question not only my morals on meat eating, but my reasons for wanting to be a chef and the sustainability opportunities and challenges that brings by promoting vegetarian AND meat-based dishes. I'm studying as intensely as I can, to write and document my journey through this wonderful sector. Be prepared for an honest account through the eyes of someone who adores animals, loves eating meat, and sees food as a great topic for discussion and innovation to drive ethical and sustainable evolution within the food industry.

I don't know any 30-something year old women who willingly tag along to a trip to the slaughterhouse, or ask for work experience in a butchers. I've gone in with little guidance, other than from my brilliant tutors at UHI Moray, and no expectations other than to handle blood, bones and meat. I feel it is absolutely essential that I understand what it is like to take an animal's life, in order to eat meat and promote the use of it in my menus, and I can only do this honestly and passionately if I understand the process. Jock has allowed this learning to take place in his butchers with his team and to him, I'll be forever grateful in my career going forward. Even if you're not a meat eater, I do encourage you to read what I write as it may start some interesting conversations for you and how you eat/source your food.