A little shout out to butchers. And to everyone working in food production. This is the time of year when the pressure starts to build. Orders stack up. Days get longer. Twelve hours is normal. Sometimes more. It is funny how it works. Christmas comes round and people remember their butcher again. Because it feels special. Because it matters. Butchers are not just for Christmas, however! But this is when the craft is on full show. Deboning. Rolling. Stuffing. Tying, all different cuts from turke