National Apprenticeship Week 2026: Meet the apprentice

A butchery apprentice
Meet butchery apprentice Liam Burton, who is completing a level 2 apprenticeship at ABP Food Group’s Shrewsbury site. (ABP)

As part of a week-long series, Food Manufacture is profiling a handful of apprentices working in F&B. In our second instalment, meet butchery apprentice Liam Burton, who is completing a level 2 apprenticeship at ABP Food Group’s Shrewsbury site.

Name

Liam Burton

Age

17

What are you working towards?

I am currently working as a Butchery Apprentice at ABP Shrewsbury where I am working towards completing my Level 2 Butchery apprenticeship. This includes a variety of elements including butchery and knife skills, the history of the meat industry, as well as food hygiene, health and safety and manual handling.

What inspired you into pursing an apprenticeship in food manufacturing?

I was inspired to start my apprenticeship in butchery as I wanted a role that would give me hands on experience and the chance to learn practical skills whilst being paid. The opportunity at ABP felt like a great way to get into a career and start building real experience in a working environment.

How did you find out about this apprenticeship programme?

I found out about this apprenticeship programme through a friend who was already on the ABP Butchery Apprenticeship Programme and who recommended that I should apply as they really enjoy it!

What are some key skills you’ve learned so far?

Since joining, I’ve learnt a wide variety of skills both from my trainer but also the training provider who comes to site to deliver training too. I have gain techniques in boning, trimming and seaming – vital skills for being a butcher!

How has you mentor or trainer supported your growth?

My trainer has supported my growth really well and has helped me to get where I am today. Not only supporting with my technical skills but also with personal development too. I’m really grateful for the opportunity.

What has been the most rewarding part of your apprenticeship?

The most rewarding part of my apprenticeship has been the recognition I’ve received by my trainer for the skills I’ve developed so far, but also for giving me the confidence to try harder positions in the boning hall.

Where do you see yourself in 5 years within the food industry?

In five years, I see myself working towards completing a Level 3 apprenticeship and becoming a supervisor. I’m excited to see what the future holds for me in the food industry and ABP.


Also read → Samworth Brothers creates 24 new apprenticeship vacancies