Trade Secrets

Name: John Downing    

Trade: J&S Downing Family Butchers

Why did you become a butcher?                              

I am a third generation butcher and it seemed natural for me to follow in my forefathers’ footsteps. My grandfather was a butcher in the Tavistock pannier market in 1958, and after a few relocations we have now settled in newly refurbished premises in Pepper Street, Tavistock. 

How much training is involved and what qualifications do you need to become a butcher?

There are courses in butchery held at places such as Duchy College but the best experience you can get is hands on working in a professional butcher’s establishment. We take apprentices and train them in all areas of butchery, from mincing meat,  customer service, slicing cold meats to learning the professional skill in preparing all cuts of meat from poultry through to beef. It can take up to four years to become a butcher.

Where do you work?

My brother Simon designed the interior of our new shop in Pepper Street, Tavistock and we both work there. We also have a shop on Fore Street in Bere Alston and run a small beef farm.

Who else works with you?

My brother and I own the business and we have up to eight staff which increases further during the busy Christmas period. We have apprentices, part time and full time staff, delivery drivers and staff who help with the cooked food preparation as we do all of the baking and cooking on site. We also work closely with our suppliers; it is very important for us to know where our meat and eggs come from and we like to be certain that the livestock has a high quality of life.

What is involved in being a butcher and how does your day usually unfold?

It’s an early start and a long busy day. I am usually in the shop at 7.30am and we welcome customers from 8am till 5pm.  My day begins with phone calls, preparing orders for delivery and preparing meat for the counter. Simon does the book-keeping in the afternoon and there’s always paperwork to keep on top of.  We take deliveries every day (all of our produce is local) and we cook daily on site: pies, sausage rolls and quiches as well as cooking hams and tongues. 

What would you say to someone thinking of this as a career?

I enjoy being a butcher. We have a very sociable job and spend a lot of time with customers. Some are very loyal and have been coming to Downings for many years. Others are just starting out and appreciate the knowledge we can share about getting the best from your cut of meat. We deliver to a wide range of clients from schools such as Tavistock College, many restaurants, pubs and shops both near and far. It gives us great pleasure knowing our meat is of a high standard and enjoyed by a wide range of customers.

What is the best thing about your job?

Our customers! We pride ourselves on our good reputation and good relationship with customers.