Young Butcher progresses to Freeman and Master’s appointments made
Published on: 7 October 2020
The Court of the Worshipful Company of Butchers met virtually via Zoom on Friday 2nd October when new Master Andrew Parker took the chair for the first Court Meeting of his year.
Matt Hill and Stephen Smith were admitted to the Freedom of the Company. Becoming a Freeman was particularly special for Matt who joined the Young Butchers’ Club in 2019. He becomes the first member of the YBC to progress to Freeman and will be formally clothed as a Liveryman as soon as conditions allow.
Pictured above: the Court met by Zoom once again; Matt Hill is the first YB to become a Freeman, here pictured in front of the Coppa in the the Cobble Lane Cured maturation chamber.
Matt Hill is Co-Founder and Director of Cobble Lane Cured, which is an award-winning charcuterie specialist supplying Michelin Star restaurants to festival goers.
He is a traditionally trained butcher from Oxfordshire, has managed shops in and outside London and competed in a range of competitions at home and abroad.
Matt said: "I'm very proud to become a Freeman of the Butchers' Livery and I can’t wait to do my bit to support the meat industry, maybe inspire a new generation and learn a whole load to develop myself along the way."
Appointments made for year ahead
The Court meeting was also the first opportunity since Common Hall for new Master, Andrew Parker to make his appointments.
Past Master, Graham Baker was appointed Deputy Master for the ensuing year, Margaret Boanas the Renter Assistant, and Chris Wood the Providitor.
New committee structures for 2020/21 are in place and the Chairmen have been appointed, as the Livery continues its work across education, charity and fellowship.