Butcher Roger one of youngest to enter meat hall of fame

At 33, Roger Anderton, from Longridge, is one of the youngest to be presented with the Master Butcher award and credits his dad for his passion for the job.

Brendan Anderton set up Anderton’s Ribble Valley Butchers more than 40 years ago and, with Roger introduced to cutting meat at a young age, he thinks that’s why he’s achieved such high status so young.

“I spent endless hours watching and learning from my dad when I was in my early teens,” Roger said.

“I think it separates you from the rest and when I went to the presentation, almost everyone there was nearly 20 years older than me.

“What we do is top of the game and that standard has been set by my dad and taught to me over the years.”

And getting the accreditation was no mean feat, with Roger having to pass written and practical assessments as well as interviews and essay questions.

“You just had to show you had the skills and knowledge a butcher should,” he said. “The award just shows the standard at which you’re working and by seeing it people know what they’re getting.”

Roger works alongside his brother, sister, mum and his dad in the business, which supplies meat to supermarkets and businesses up and down the country.

And Roger admits his love for the job has never been stronger and he wants to keep improving despite achieving the highest standard of butchery.

He said: “I’m very proud to get the Master Butcher.

“It’s a passion ad I love what I do.

“It’s not just a job it’s a lifestyle and working with your family every day doing something you enjoy, you can’t ask for much more than that.”