Meet Romain Fleureau

Former Cheesemonger Now Launching a New Farm Butchery
“Completing my apprenticeship gave me the confidence to help build a butchery from scratch.

A Passion for Traditional Butchery
Romain began his journey in food production through cheese making before moving into whole-carcass butchery. His passion for raw products and traditional skills quickly led him to pursue a career in butchery full-time.
“I always had an interest in food and especially raw products. After making cheese for a couple of years, I had the chance to work in a butchery that dealt only with whole carcasses. That taught me how to use and get the most from every farm animal.”

Starting the Apprenticeship Journey
When Romain started his apprenticeship, his goal was simple — to become a fully qualified butcher and use those skills to progress professionally.
Although he already had practical experience, completing the qualification helped build his confidence even further.
“I was feeling relatively confident as I already had training and practical experience before starting with Craft Skills Scotland.”

Support Along the Way
Romain credits much of his success to the support and guidance he received during his apprenticeship.
“I don’t think I could have had a better assessor. Sara was always available and helpful whenever I had questions or needed guidance.”
While balancing work and coursework could sometimes be challenging, Romain understood it was all part of developing professionally.
“The extra homework and training documents could be challenging at times, especially during Level 3, but it was all part of the journey.”

Building Confidence and Skills
Passing his Level 2 qualification was a major turning point.
“I think passing my Level 2 felt very rewarding. I had only been a butcher for less than a year, and it made me realise how confident I had become in the skills I’d already learned. It also pushed me to keep learning more.”

Life After Qualification
Completing the apprenticeship opened the door to an exciting new opportunity.
“Just after completing my diploma, I was offered the opportunity to help launch a new butchery from scratch on a farm that shares the same philosophy about how animals should be raised and processed.”
Now, Romain is helping develop a brand-new butchery operation — from planning the workspace and supporting the business setup to helping create a strong customer base.
“My goal is to help build a successful shop that grows steadily while staying true to my values about being a butcher.”

Advice for Future Apprentices
Romain encourages anyone considering a butchery apprenticeship to choose an employer that offers experience across every part of the trade.
“Find a place that allows you to see all aspects of butchering — from breaking down carcasses to manufacturing — and keeps the job interesting.”

Where He Is Today
Today, Romain feels fully confident in his abilities as a butcher and is excited about helping train and inspire the next generation entering the trade.
“I believe I am fully competent to run a butchery and help train other people to follow the same path.”