He loves meat too much, albeit in “modera on”. But therein lies another issue I put to Jonathan and that is the aging profile of professional butchers. A recent survey by the Agriculture and Hor culture Development Board revealed that threequarters of Bri sh butchers have been working for more than 20 years. If there is one factor threatening our butchers, it is that many struggle to find workers. Luckily for Jonathan, he con nues to have links with training colleges and insists the industry is s ll popular among young people. “My youngest butcher just turned 30. And he's been his whole life in the butchery trade. But as you say, [my] other two chaps are in their 50s. There are people I do get enquiries from; quite o en school leavers that want to come and train. It won't be on the numbers like it used to be, but I'm sure it will carry on.”
Whatever arises next for Jonathan Crump, he says he is proud of keeping his li le countryside shop going, all in his family's name. “It's always a challenge just to keep a small business going like this whilst others [butcher shops] are disappearing.” At least Crumpy has his op ons; he stocks cheeses and vegetables and is applying for an alcohol licence. “I am turning into the one-stop shop for the whole area…apart from stocking loo-rolls, that is.” Bill Bowke
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