Keith is a fourth generation butcher in his family and has been involved in the industry for over 50 years.
He qualified as a slaughterman and was involved in auction market buying and wholesale buying and selling. Worked for independent, multiple and national multiple companies as well as studying (Smithfield College) for and attaining numerous Institute of Meat and Royal Society of Health qualifications. He was promoted to Fellow of The Institute of Meat October 2002. He is also a Liveryman of the Worshipful Company of Butchers and was appointed Chief Executive of The Institute of Meat in October 2010.
Joined the Meat and Livestock Commission (MLC) in July 1974 as a carcase technician and from 1982 to 2005 was responsible for the development of new and alternative cutting techniques for beef, lamb and pork to suit modern consumers, in both the retail and foodservice sectors. These cuts included “Lamb Valentine steaks” and “Mini Roasting Joints”.
He retired from his position of Master Butcher Advisor at AHDB Pork in June 2016 and continues as Chief Executive of the Institute of Meat. He is an Institute of Meat Accredited Master Butcher.
He is the GB judge for the International Young Butchers Competition, Head judge for Scottish Meat Skills Competition, judge for World Skills Butchery UK and a judge for the Premier Young Butcher Competition.