A Day In the Life of a Butcher

Gary Ferguson was born in Ayr and stays there with his wife Angela and daughter Amy. He’s a butcher at Pollok Williamson in Ayr High Street, but when he’s not working he likes to travel. He also enjoys watching and supporting his favourite football team. However, as Saturdays are always busy in the shop, he can usually only go to Sunday matches.

Gary loves a sirloin, although, if he has time, he also enjoys a slow-cooked brisket. On Christmas Day, it has to be a traditional turkey crown with all the trimmings and a few malt whiskies!

Gary took time out of his busy day to tell us about his career so far.

How long have you been a butcher?
I’ve been a butcher for 31 years. I started in this shop in 1994 aged 17.

What training did you need to do?
My apprenticeship was five years watching and learning from the butchers I was working with, learning all the cuts and how to use a knife properly and safely – a few plasters and stitches were involved at that time!

What do you like best about being a butcher?
The best thing about my job is probably speaking to customers on a daily basis, and not necessarily about meat. We cover all subjects in the shop from politics to football. I love that not every day is the same.

Do you dislike anything about your job?
The long hours are maybe the only drawback. The really long hours at Christmas are tough. When everyone else is enjoying the festive period, we can be working 16 hours a day to make sure all the orders are fulfilled for our customers. Plus, it’s about -5C in the shop in December!

What time does your working day usually start and finish?
My working day starts at 7am and we close at 4.30pm.

Can you briefly describe what a typical day involves?
First thing first the kettle goes on for a coffee! Then we set up the machines for the day before preparing orders for delivery. The display cabinet is next, showing the customers our goods for sale that day. Then maybe a wee roll and sausage before we start production on the square sausage (our biggest seller).

One piece of advice for anyone wanting to become a butcher?
Be prepared to work long hours and get stuck in. Not many people are coming through the apprenticeship now so you would soon have a unique trade.

What would you be if you weren’t a butcher?
My dream job would be a concierge at a famous 5-star hotel.

Career highlight so far?
I’ve met a lot of famous people in the shop from Dennis Law to Donald Deer. The late Queen even walked past the door once! But the highlight is probably meeting interesting people and working with big Clark in the shop – he has been here for 41 years and I’ve worked with him all my time as a butcher.

If you had to sum up your job in one word, what would it be?
Loyalty.