A SEMI-RETIRED butcher and founder of award-winning local business, Higginsons of Grange has turned his hand to teaching the upcoming generation of chefs in his local area.

Stuart Higginson delivered his first masterclass to a small group of students last month at Kendal College.

Apprentice lecturer, Andrew Salt, approached Mr Higginson in the hope that he would be willing to use his years of experience to educate and enthuse their young chefs.

“Our apprentice chef’s and NVQ Level 2 students are eager to learn from industry professionals,” said Mr Salt.

“Stuart kindly agreed to come in and share his butchery expertise and his knowledge of farming practices with the class.”

During the class, Mr Higginson demonstrated several butchery and meat preparation techniques as well as sharing valuable insight into meat production and the benefits of sourcing locally.

“It has been invaluable for the learners to learn first-hand about how to minimize wastage when breaking down the whole animal,” said Mr Salt.

“We looked at the different cuts including what you can do with some of the lesser-known cuts and about the costings involved.”

“It was lovely to be invited by Kendal College to give a talk to their student chefs,” said Mr Higginson.

“For me, it was a great opportunity to be able to give something back into the local community.

“I was very impressed with professionalism of the students and the whole operation. They demonstrated lots of creativity, showed plenty of interest and asked lots of good questions”.

Mr Salt added: “Overall, it was a fantastic experience for the learners. Kendal College would like to thank Stuart for an outstanding butchery demonstration. “