SIX butchers will be aiming to prove that they are a cut above the rest when they showcase their skills in the Welsh Craft Butcher of the Year final.

Butchers from Wrexham and Flintshire are among those shortlisted as finalists in this year's best Welsh butchers awards, sponsored by the Culinary Association of Wales (CAW) and Cambrian Training Company.

The contest is being held on the first day of the Welsh International Culinary Championships (WICC) at the International Convention Centre Wales (ICC Wales), Newport from January 22-24, 2024. The event is open free of charge to the public and hospitality trade.

Competing for the coveted title will be Elis Morris from Daniel Morris Butchers, Mold; Ben Roberts, from Wrexham, owner of Astley & Stratton Ltd, Farndon, near Chester;  Philip Tucker from Tuckers Butchers, Mumbles; Ieuan Hughes from Golden Valley Meat & Game, Grosmont, Abergavenny; Ieuan Pincott from Oriel Jones, Canton, Cardiff and Jack Hefford from Morrisons, Porth.

The competition could be a stepping stone to the Craft Butchery Team Wales, which includes five former Welsh Butcher of the Year or Welsh Young Butcher of the Year winners.

Arwyn Watkins, OBE, CAW president and Cambrian Training Company’s executive chairman, said: “The Welsh Craft Butcher of the Year competition provides the perfect platform for the best Welsh butchers of all ages to showcase their skills.

“It’s a huge honour to be named the best in Wales at your chosen vocation and this will be a chance to watch highly skilled butchers demonstrating their skills and meat display techniques.”

Last year, Daniel Morris Butchers, located on Mold High Street picked up the accolade of Countryside Alliance Champion Butcher for Wales 2023.

As well as a Mold store, Daniel Morris Butchers also have shops in Llangollen and Denbigh.


The butchers will undertake two tasks to showcase their skills to judges from the Craft Butchery Team Wales. They will have 30 minutes to cut a whole lamb into primal joints, as well as clean their work area.

For the second task, they will have one hour and 20 minutes to produce a visually exciting display to merchandise the meat showcasing both their skills and creativity.

The six finalists have a lot to prove during the final which will commence on Monday, January 22.