From Farm Gate to Dinner Plate: Anglesey Pub ‘Rookies’ Visit Industry Experts in Butchery

The Oyster Catcher in Rhosneigr and The White Eagle in Rhoscolyn invited ‘Rookies’ on their hospitality training programme, The Hub, to head to the source of sausages and the beginning of beef for a ‘build a burger’ butchery masterclass.

James Norman and Aiyeesha Clarke, who work in the Back of House teams The Oyster Catcher and The White Eagle respectively, joined colleagues from across 16 Hospitality to get an inside look at how meats are prepared before they make their way to the pub’s kitchens, guided by a team of experienced industry professionals at Llechwedd Meats in LLangefni, North Wales.

As part of the day, the ‘Rookies’ were taken on a tour of the facility to learn more about the butchery process and develop their understanding of different cuts of meat, culminating in a ‘build a burger’ competition. Each ‘Rookie’ was tasked with preparing and cooking a burger, to be judged by the senior team at 16 Hospitality and LLechwedd Meats, based on seasoning, appearance, taste and texture.

The winner was announced as Moe Jones from The Crown in Goostrey, whose burger recipe will feature on the upcoming menu across 16 Hospitality’s four sites. Of each burger sold, a percentage of the profit will be donated to a charity of Moe’s choice.

Matt Parker, Operations Manager at 16 Hospitality, said: “As well as being a fun way for our ‘Rookies’ to get to know more about 16 Hospitality and share experiences and knowledge with other ‘Rookies’ on the programme, it was a great educational experience that further developed their understanding of how food is prepared before it even reaches them in the kitchen.

“From an operational perspective, it is fantastic to be able to offer our Rookies the chance to develop firm and lasting relationships with our suppliers. Llechwedd Meats provide a fantastic service to our Anglesey sites, consistently delivering on quality, and we are looking forward to introducing them as our supplier for the Cheshire sites too. I think it’s a really rewarding and valuable experience for our ‘Rookies’ to have as we move forwards in the business.”

As part of their commitment to creating the best ‘hands on’ hospitality training in the UK, The Hub’s ‘Rookies’ are given the opportunity to experience areas of the industry outside of the day-to-day operation of a hospitality venue. Throughout their training programme, they have the opportunity to embark on several excursions, from sea fishing on Anglesey to a foraging and outdoor cooking day in March.

Managing Director, Edward Barlow, concludes:

“We’re passionate about delivering a superior customer service and a unique experience to every customer that walks through our doors, whether they’re popping in for a pint and a catch up with friends or enjoying a three-course meal, and growing a strong service team plays a vital part in that.”

“All the trips we have planned will inspire our Rookies to try new and innovative ideas and provide them with opportunities to develop a deeper understanding of the industry, ultimately enabling them to provide that outstanding service to our customers.”

Anyone who would like more information about The Hub, please contact