Learning the Trade

Change of direction has become something of a Saunderson family trait. When Grandfather, Jack, bought the shop he was managing, his son, Ian, was serving an apprenticeship as an electrician. He  gave this up to come into the butcher trade with his father and brother but then advised his own son, the current John Saunderson, to go into banking on leaving school. John spent 5 years with the Bank of Scotland before handing in his notice and starting his butcher’s training.

The fourth generation of Saunderson’s has now joined the family firm with young Callum John helping out on a Saturday. 

Then as now training was carried out in-house and certified through the training arm of the Scottish Federation of Meat Traders’ Associations. John would be set a task to learn and complete before the inspector’s next visit, ensuring continuing, on-the-job learning and development. In 1990 John achieved the position of finalist in the trainee of the year awards.

Within 6 weeks of starting work in the shop all staff have to gain a hygiene certificate – the training for which is all done in-house. This certificate has to be renewed every two years by inspector from the Federation, to ensure that all staff are keeping up to date with new developments.

Through Scottish Meat Training staff can receive instruction and qualifications in a wide range of butcher and customer service skills – from unique Federation Diploma and Craft Certificates to Scottish Vocational Qualifications (SVQs)

Skills are also maintained and developed through membership of bodies such as the prestigious Q Guild, through networking and exchanging ideas. The staff of Saunderson’s have exciting plans for catering for modern tastes with delicious, nutritious ready meals and stir-fries whilst maintaining their provision of top quality traditional fare.