World Butcher Wars

Ferenc Szabó

My name is Ferenc Szabó, and I am a butcher based in Budapest, Hungary.

I have been working in the meat industry for over 20 years, building my own butcher shop and continuously developing my craft. I truly love what I do, and I dedicate most of my time either to my work or to my passion for grilling.

Recently, I started participating in international competitions, which has opened a new chapter in my career. It has been an incredible journey so far, and I have already learned a great deal. I am highly motivated to keep improving and pushing.

Ben Megahy

My name is Ben Megahy, a 23-year-old butcher at Simon Howie in Perth.

I first stepped behind the counter as an apprentice during the 2020 lockdown, and it didn’t take long for me to fall completely in love with the craft. Since then, my passion has taken me to competitive stages across the globe.

I’ve proudly represented Team GB in Paris, secured a top-ten finish at the World Butcher Wars in Ascot, and taken home the crown at Ireland’s Battle of the Butchers. Closer to home, I’m also a two-time winner of the Scottish Butcher Wars pairs competition.

Ben Tindale

Ben is the Butchery Manager for G. Shearer & Son Butchers, South Lincolnshire. Renowned for his value added products within the industry.

Ben is passionate about promoting butchery to the wider public and inspiring future generations of butchers.

His recent achievements include: Vice Captain of Team GB at the 2022 World Butcher’s Challenge, Captain of Team GB at the 2025 World Butcher’s Challenge and current Reserve World Butcher Wars Champion 2024.

Robert Twilley

I started my butchery journey from the age of 15, working as a Saturday boy in our local shop close to home in Eastbourne.

I worked my way up once I left school learning different techniques from the different butchers who I worked with. I then moved around to different shops exploring lots of new things and cuts. In 2010 the shop I was managing was awarded Sussex butchers of the year in the Sussex food and drink awards.

In 2013 the opportunity came up for me to own my own shop, so that’s what I did. Twelve years on I have built a shop from the turnover that would only cover a single wage to now having four members of full time staff.

Butchery is my passion not just my job. I love trying to find new and exciting things to do with different cuts and products and keeping my customers interested.

William Ross

I have been a butcher since I was 15 years old, I have mainly been used to shop work, I have worked as a slaughter man in the past for a year or so also. Been a manager for a high class shops, I have had my own shop and now I’m looking to enter the farming side of the industry.
I am a proud member of team g.b uk lions
https://www.kilnford.co.uk/

Anthony Navarro

Anthony Navarro is a passionate butcher, industry advocate, and podcast host dedicated to showcasing the people, skills, and stories that drive the meat industry forward. With hands-on experience in butchery and a deep respect for traditional craftsmanship, Anthony connects with butchers, farmers, BBQ experts, and industry leaders from around the world. Through engaging conversations and a genuine passion for the trade, he highlights innovation, education, and the future of butchery. His commitment to promoting the profession continues to inspire both established butchers and the next generation entering the industry.

B.Curtis Butchers & Delicatessen – https://www.bcurtis.co.uk/product-category/butchery/

Toby Cox

I started my butchery career at N.S. Risdon Butchers, where I progressed from novice to my current role as Manager. I take pride in traditional whole carcass butchery, dry ageing, and bringing modern cuts and value-added products to customers. To broaden my knowledge of the trade, I spent a year at HG Walter, carrying out butchery demonstrations for the Jamie Oliver Ultimate Cooking Experience and working in their wholesale unit supplying London’s top chefs and Michelin-starred restaurants. I’ve recently been accepted into the Team GB Butchery Squad to further my career in competition butchery. Outside of work, I enjoy football
N.S Risdons High Class Butchers -https://www.instagram.com/risdonbutchers/

Connor Ringrose

Connor is a third-generation butcher from South Leicestershire, he returns to Smoke & Fire for the third year, hoping to go a step further than last year’s 2nd place.
He made his debut at Butcher Wars – Smoke and Fire Ascot 2024 and climbed 17 places within a year, moving from 19th place in 2024 to Reserve Grand Champion in 2025. He also competed at the World Butchers Challenge, and went on to win German Butcher Wars the same year. He has continued to compete all over the world, and hopes to bring that experience to the stage in Maldon.

Check out: Ringrose Butchers https://ringrosebutchers.co.uk/

Harry Thomas

My name is Harry Thomas, a 25 year old butcher at Millets Farm In South Oxfordshire.

I first stepped into Butchery in early 2018, completing apprenticeships along the way including level 2 & 3 advanced butchery through Meat Ipswich.

Butchery has allowed me travel the world whilst doing what I love, from 2 weeks In Denmark at the famous Roskilde Butchery College, Sauce manufacture site visits in Germany to competing in competition butchery across the UK.
I am now proud to say the next step in my career is taking place now being part of Team GB squad for WBC2028
Check out: Millets farm centre -https://www.milletsfarmcentre.com/

Kaio César Ribeiro Dos Santos

A traditional French butcher since 2009, I trained at the French School of Butchery and built my experience working in several artisan butcher shops in the Paris region before becoming Head Butcher.

Driven by my passion for barbecue, I went on to establish my own events business, providing live-fire cooking and barbecue experiences across the Île-de-France region.

BBQSPARTA : https://www.instagram.com/bbq_sparta_kaio_ribeiro/

Today, I have the immense pride of joining Team Butcher Brasil and representing Brazil, showcasing my expertise, passion, and the core values of the butchery profession

Reon Coates

Began butchery with Blackwell’s farm shop in 2024, passed my apprenticeship with excellence in 2025 and was lucky enough to be selected for the Team GB squad in 2026. Looking forward to The World Butchery Challenge in Brisbane 2028. We’re coming for that title!

https://www.blackwellsfarmproduce.co.uk/

Tia Williams

My passion for butchery began at the age of 13, having grown up around farming and helpling out wherever I could. At 16, I went on to study Professional Butchery at college, building the skills that would shape my career. A year later, I launched my own business, specialising in venison, while also gaining valuable experience working in a busy farm shop. Today, I divide my time between preparing Longhorn beef and running my own successful venison business. In 2026, I earned a place on Team GB’s butchery team and am proud to be representing Great Britain in Australia.

https://www.instagram.com/tiathebutcher/

https://www.instagram.com/t.w._game/

https://www.blackwellsfarmproduce.co.uk/

Emlyn Hugill

I am a highly experienced butcher with over 19 years in the meat industry, having worked predominantly in London as well as gaining valuable international experience in Australia.

Throughout my career, I have dedicated myself to artisan butchery, developing specialist skills in whole-carcass butchery, premium meat preparation, and delivering exceptional customer service. I have a genuine passion for the craft and thrive in the competitive side of butchery, always striving to refine my techniques and showcase the highest standards of workmanship.

PORTERFORDS BUTCHERS

https://porterfordbutchers.co.uk/

https://www.instagram.com/porterford_butchers/

Guilherme Ferreira

I’ve started my Journey with Meats 25 years ago with my grandpa, he was One of The most important butchers in Lisbon at his time. I studied kitchen and i’m a professional Cook with 16 years experience always working with Meat and fire.
I already had 2 steakhouse restaurant but now i start my own business about biological and regenerative Meat, all produced in Portugal and transformed by me.
I already participated in some championchips in Spain about PARRILLA.
I am a Meat lover

ROOTS AND MEATS
https://www.instagram.com/rootsandmeats/