A BUTCHER'S apprentice has been awarded the sought-after accolade Apprentice of the Year.
After leaving college a year ago, Scott Johnston, 19, was offered an apprenticeship with Buntings Fine Foods in Coggeshall.
Since then he has been working towards becoming an accomplished butcher, something that was recognised at the Essex Business Awards last month.
"I was so chuffed," said Scott. "There was some tough competition and there were people who had been to university, and I haven't had the best background, so I wasn't expecting it."
But fighting off competition from more than 100 other entrants, Scott had to tell judges why he thought he deserved the title.
He told the Chronicle: "I said I think I deserve it because every day I have come in and worked hard. My family moved away to Dubai but I stayed here to finish my training. I'm just trying to get as much experience and as many qualifications as I can."
Scott's initial college course, based at the Meat College in Ipswich, was due to last for 18 months but he completed it within just eight.
He then waited for three months before the owners of Buntings, business partners Dean Taylor and Paul Woolston, eventually offered him a position.
Dean, said: "Scott's always been good at time-keeping, he's always keen to learn and he sees us doing something and asks us how to do it.
"Most youngsters stand there with their fingers in their mouths but he can run the shop now.
"He helps me with the bookwork and he's suggested a new system to deal with Christmas orders. You get stuck in your ways as you get older so it's good to have a fresh view."
Scott will now begin his advanced apprentice course, after which he aims to travel the world and learn about butchery in different cultures and countries.
"England is the best place for butchery and that's where we are going to learn the best stuff but I hope to travel the world and find out how different countries do butchery," said Scott.
"Hopefully, I can teach them different things too."
The star apprentice is now able to make sausages and burgers in the traditional way and is most proud of his venison butchery skills.
"I just love that not many people know how to do it," he said.
Dean added: "The older skills are going now, so it's nice to pass them on. We're about local meat and local stock. People want to know where their products come from."
With the skills he's learnt from Dean and Paul, with his apprenticeship award, and with more qualifications coming his way, the ultimate dream for Scott is to own his own butchers.
"You've got to know your stuff if you want your own business," he said.
