Weekend food with Darina Allen

THE CRAVING, particularly among young people, to relearn almost forgotten skills continues to gather momentum.

Butchery courses in London, New York and San Francisco all have waiting lists. The participants don’t necessarily want to be butchers, they simply want to understand what it takes to produce, butcher and make the best use of meat.

One of the cult figures and exemplars of the trade is a farmer and accidental butcher called Tim Wilson who is the owner of the Ginger Pig Butchers Shops in London. He is one of the most respected meat producers in Britain. His shops have received many accolades and prizes, including Best Food Producer in the Observer Food Awards.