SuperValu Moira butcher Martin Marron speaks about his job
What’s your job?
I’m an in-store butcher and fresh food manager at Poole’s SuperValu in Moira, responsible for the meat counter and other fresh foods.
How did you get there?
I served my time in a successful family butchers many years ago, straight from school, and from there I went on to work in a number of SuperValu stores. After gaining valuable experience and qualifications I became manager of both the butchery and deli departments. I’ve been working at SuperValu Moira for two and a half years.
Do you have a typical working day?
My day usually begins at eight, sometimes earlier depending on whether it’s a busy time like Christmas or Easter. There is a lot of preparation behind the scenes, preparing the meat cuts and organising various dishes –from BBQ cuts and marinades, to fillet steak. It’s all go behind the counter. There’s a new SuperValu range called ‘Prepared by Our Butcher’ which requires in-store preparation. Each SuperValu in-store butcher prepares prime cuts of meat, accompanied by a selection of vegetables, in a ready-to-cook tray – all complete and ready for the shopper to place in the oven. It’s the freshest, simplest ‘ready meal’ you can get.
Are there butchers at all SuperValu stores?
Yes. SuperValu butchery counters actually make up the biggest chain of local butchers in Northern Ireland. The stores are independently owned, usually by people who live in the area where the shop is located. As such the owners know the community and its shopping needs. In-store butchery departments are part of that offering, to facilitate shoppers who can then get all the fresh produce – including freshly cut meat – they need when they’re shopping. 100 per cent of all our red meat is sourced in Northern Ireland too, which is important to us and our shoppers.
What qualifications do you have?
Training is very important to SuperValu and we feel it is necessary to offer the shopper what they need, so as well as having to have a good set of qualifications to work here, we are regularly sent on training courses to keep our qualifications topped up. I have a long list of qualifications, including an NVQ Level II in Butchery, an NVQ Level II in Retail and a Scottish Food Industry Level II in Food Manufacturing. Food hygiene is of the utmost importance, and I have a number of Food Hygiene Certificates. I also have a SuperValu In-store Butchery Award and have been successful in the Excellence Ireland Quality Association (EIQA) Award, which encompasses things like the Hygiene Mark and food safety, for the past ten years. With all this training we are able to pass on the best knowledge of the product and advice on cooking and marinades, which is added value for shoppers.
What other skills do you need in your role?
You have to have an interest in food and have an in-depth knowledge of each cut of meat and how to prepare it for the consumer. Creative flair is needed to add the matching accompaniments when designing new dishes, as customers are always looking for different ideas for their meat. A good sense of presentation is important for laying out your counter so it appeals to the customer. The customer has become more health conscious lately, so we also need to be creative in bringing them good quality, healthy produce, all at a reasonable price, especially in times of recession. Being a good communicator is also essential, as there is a lot of direct contact with the customer. You get to know your customers, and what they like, so you can suggest new dishes to them.
What’s the best thing about your job?
The best thing is seeing the customer coming back, complimenting the quality of the product and the advice you have given them. The customer is always your biggest critic, so it is important that we always give them what they want.
And the worst?
It’s difficult to find one, but cold winter mornings after the buzz of Christmas is gone aren’t great!
What did you want to be when you were at school?
My grandfather was a butcher and it was something that always appealed to me. The butcher who trained me when I left school actually served his time with my grandfather.
What advice would you give someone considering a career in your profession?
Talk to a local butcher and ask their advice. Then if you feel it’s for you, get some qualifications and experience and go for it. It’s a great job, with lots of rewards. You may be surprised to hear that we have a lot of female butchers too, so it’s not just a job for the guys. The satisfaction is immense when customers come back to praise your produce. It’s great knowing there are hundreds of homes tucking in and enjoying your produce for their dinner.
What’s the most common question people ask when they find out what you do?
I’m often asked if I like meat. A quick look at my build will immediately tell you that I like food of all sorts.
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