Cambrian Training (CTC) apprentices studying Professional Cookery levels 2 and 3 recently took part in a specialist butchery workshop at Bodnant Welsh Food, gaining valuable insight and knowledge into the craft behind high-quality meat preparation.
The session was led by Mike, a butcher at Bodnant Welsh Food, and organised by CTC Training Officer Mark Powell as part of the company’s commitment to giving learners practical, industry-focused experience.
Among the apprentices attending were Callum Scott from the Mulberry Pub; Keisha from RAF Valley, Holyhead, Anglesey (level 2); and Jaime Lee Budgen (level 3) from The Castle Hotel. As chefs working in professional kitchens, developing a strong understanding of butchery is essential for product knowledge, menu preparation and improving profitability.
During the session, learners explored key butchery techniques and gained a deeper understanding of where meat products originate and how they are prepared before arriving in professional kitchens. For chefs, this knowledge is crucial in ensuring quality, minimising waste and managing costs effectively.
The workshop also gave apprentices a real feel for the wider Bodnant Welsh Food operation. Alongside the butchery demonstration, they explored the full site — from the bustling farm shop to the artisan bakery and the hands‑on cookery school — gaining a richer sense of how each part of the business connects.
Providing apprentices with direct access to seasoned industry professionals is central to Cambrian Training’s work‑based learning ethos. These real‑world experiences boost confidence, sharpen technical ability, and give learners a deeper appreciation of the supply chain behind the ingredients they handle every day.
By combining practical experience with structured apprenticeship training, Cambrian Training continues to support the next generation of skilled chefs while strengthening knowledge of ethical sourcing and food production across the Welsh hospitality sector.
