Mike’s success at Jenkins Butchers is the result of his many years’ experience working in the meat industry.

Starting out as a ‘butcher’s boy’, at just 13 years old, before getting his first full-time job as a local butcher’s apprentice at 15 and being awarded the ‘young butcher of the year’ title just two years later. Mike then went on to complete a two-year ‘meat technology’ qualification at Blackpool and Fylde College, then considered one the UK’s best training colleges for butchery.

Whilst studying, Mike gained valuable experience with several employers, in various butchery related roles, including a stint at Lancashire’s prestigious Michelin star restaurant, Northcote Manor.

However, it was working at a North Yorkshire farm shop that he discovered his second love, that of pie making, and this is where he developed and perfected many of the award-winning pies that he’s still proudly producing up to the current day. To this day, Mike is still hungry for success and regularly enters his produce to compete in meat industry competitions, continuing to pick up awards and accolades along the way.