Father-Son Duo to champion Scotland in intense Four Nations Butchers Tournament in Ireland

QMS' Scotch Butchers Club manager Gordon Newlands (left), with Ben (second left) and Richard Megahy of Team Scotland, Karl Hearton from Kinnaird Butchers.

SCOTLAND will be proudly represented by a skilled father-son team, Richard and Ben Megahy, at the upcoming Four Nations Butchers tournament in Ireland on January 28. The duo, both employed by Simon Howie, The Scottish Butcher, in Perth, will engage in a fierce competition against top butchers from Northern Ireland, England, and Ireland. The battleground for this intense event is the Irish Craft Butcher Expo, hosted at The Curragh Racecourse near Dublin.

In this highly competitive contest, Richard and Ben Megahy will showcase their expertise by preparing, crafting, and presenting an impressive range of 40-50 products. The challenge also involves the creation of a retail display designed to have the ‘wow factor’—all within a tight timeframe of just one hour.

Richard Megahy boasts an impressive 27-year career as a butcher with Simon Howie, while his son Ben, aged 21, has been contributing to the business for nearly two years and is currently pursuing his SVQ (Scottish Vocational Qualification).

Gordon Newlands, the manager of the Scotch Butchers Club for Quality Meat Scotland, emphasised the rigorous training and preparation the Megahys have undergone in the last two months specifically for this event. He highlighted their competitive success in previous contests, indicating that the father-son team is well-prepared for the upcoming challenges.

The Scotch Butchers Club, in collaboration with Browns Food Group, a significant producer of Scotland’s Specially Selected Pork, is the primary sponsor for Richard and Ben’s participation in this prestigious tournament. Barry Robertson from Browns Food Group is also actively supporting the Megahys in their quest for success.

Commenting on the event, Gordon Newlands expressed his confidence in the Megahys, stating, “They will be competing against fantastic teams from the other three nations, but they have been practising against the clock with the products they will be preparing on the day—once that start bell goes, it’s game on!”

The competition involves working with various products, including a loin of pork, half a lamb, two chickens, and a shoulder of pork. It is a highly technical contest, where each team is required to have a theme, supported by marketing collateral to enhance their display.

Gordon Newlands affirmed his belief in the skills and confidence of both butchers, expressing confidence that they possess the capabilities to deliver an outstanding performance during the competition.

Team Scotland, represented by Richard and Ben Megahy, will have substantial support during the tournament. Gordon Newlands is leading a delegation of 14 Scotch Butchers Club members to Ireland, offering encouragement and backing to the Scottish team. Apart from participating in the expo, the delegation will embark on a tour of the country’s top butcher shops, fostering a valuable knowledge exchange opportunity.

Reflecting on the importance of the trip, Gordon Newlands emphasised the shared ethos of supporting local businesses in both Scotland and Ireland. The knowledge gained from visiting inspiring high street butchers in Dublin and beyond will contribute to the growth and innovation within the Scottish meat industry.

The visit will also include a meeting with Pat Whelan, Ireland’s celebrated butcher, renowned for his contributions to product innovation, design, and packaging. The knowledge and inspiration gathered from this trip will not only enhance the promotion of Scotch Beef, Scotch Lamb, and Specially Selected Pork but will also play a crucial role in supporting Richard and Ben Megahy as they represent Team Scotland in this prestigious tournament.

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