Gravesend Level 2 Catering students recently took part in an exciting and highly practical workshop, supporting their curriculum focus on developing essential butchery skills.
As part of the Level 2 programme, students are required to competently debone, stuff and tie meat, which is key techniques needed for both professional kitchen work and their end-of-year synoptic assessments.
The workshop was led by Glen Andrew, a highly qualified butcher with over 40 years of professional experience. Glen began his career training at the renowned Smithfield Butchery College, studying for three years between the ages of 16 and 19. Since then, he has remained dedicated to his trade, building a wealth of knowledge through continuous work in the industry.
During the session, Glen demonstrated how to professionally prepare a lamb breast, teaching students a range of valuable techniques including deboning, correct stuffing methods, rolling and tying using a butcher’s knot, and trimming the joint for customer presentation. Students also learned about reducing waste by using bones for stock and other uses.
Students were able to ask questions throughout, watch each stage of the process step by step, and then practise the skills themselves with support and feedback.
James Reader said:
“Glen came to college and demonstrated how to cut, debone, roll, and stuff a breast of lamb… It was easy to understand, and he broke down the steps into chunks. I enjoyed this workshop as Glen was professional and friendly.”
Ffion Pack-Cooper highlighted the value of learning something new:
“I found the butchering workshop extremely interesting as it is a skill we don't usually cover in our normal lessons… He was really good at explaining step by step.”
Evie Couchman shared:
“The workshop was very helpful with showing us the things we need to do for our synoptic… I am thankful I got to experience butchering with a professional butcher.”
Workshops like this give students vital insight into real industry standards, helping them build confidence, accuracy and professional technique.
With expert support from professionals such as Glen Andrew, Gravesend Catering students continue to grow their skills and prepare for the demands of the culinary industry, learning not only how to cook, but how to handle and prepare ingredients to a professional standard.