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For Brett, the honour is not just about the title, but what it represents, years of work, the people who backed him, and a goal he set for himself becoming real, something he sees as proof that dreams do come true.

That same sense of pride carries through to competing on the world stage. “The experience competing in the WBC is something you can’t describe, like wow, just wow.” Walking out in Australian colours is a memory that has stayed with him, “The feeling of walking out and representing my country, Australia, will last forever, as will having my teammates beside me the whole way.”

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Discipline, Mentorship and the Mindset Behind the World’s Best Butchers

Some careers are built on opportunity. Others are built on discipline.

In this episode of Knives Down, Gordon Newlands shares a career shaped by both.

Before becoming a leading voice in the global meat industry, Gordon was a champion sprinter for Scotland - balancing full-time work in butchery with elite-level athletics. Those early years built the foundation for everything that followed: discipline, time management, and the ability to perform under pressure.

That mindset never left him.

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The World Butchers’ Challenge has grown into a truly global movement over the past decade, connecting butchers from dozens of countries who all share a passion for the craft. But so much of that knowledge, experience and personality stays within the room. Knives Down was created to open that room up a little wider. It is a space for conversations with the people shaping the craft today, from world champions and team captains to mentors, young butchers, industry leaders and the characters who have helped build the culture that surrounds the trade.

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The World Butchers’ Challenge (WBC) is heading back to the Southern Hemisphere, with Australia confirmed as the host nation for the 2028 competition, a special milestone marking the event’s 10th year.

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His journey to the All Star Team was shaped by the World Butchers’ Challenge itself, where he competed among 14 nations. Paolo describes the experience as “very enriching,” and one that went far beyond competition results. For him, the true value lay in the exchange of ideas, the inspiration drawn from different cultures, and the sense of belonging to a global butchery family.

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If you’ve been following us for years, cheering from the sidelines, or daydreaming about taking your knives to the world stage, this is your chance. WBC isn’t just a competition, it’s a movement. It’s where six of the best butchers in a nation come together, transform whole carcasses into world-class displays in three and a half hours, and prove that craft, creativity, and stamina are alive and kicking in butchery.

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We’re kicking off our new WBC All Star blog series with a name many of you will already know well: Dirk Freyberger, Captain of the Butcher Wolfpack Germany. A third-generation butcher, long-time competitor, and now the Captain of the WBC All Star Team, Dirk embodies what this team is all about: passion and perseverance.

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Crowned the WBC’s World’s Best Lamb Product at the 2025 World Butchers’ Challenge in Paris, this dish had judges and spectators talking. Now, we’re lifting the lid on how it was made, sharing not just the recipe, but the story behind it, and calling on the global WBC community to keep the creativity flowing.

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The first official catch-up at the arena set the tone for everything WBC is about: connection, camaraderie and a shared love of the craft.

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The search for the next host country is now underway. The official Host Country Proposal Pack — which outlines eligibility, requirements, and submission details — will be released on Monday, 19 May 2025. However, nations interested in putting themselves forward can register their expressions of interest now.

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WBC and CFBCT teamed up with the respected chef association, Disciples d’Escoffier, and Refugee Food — a culinary organisation dedicated to supporting refugees in France through food aid and training. Together, we created a plan to ensure that the competition meat would find a second life: feeding those most in need.

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France has carved its name into history, taking home gold at the ninth World Butchers’ Challenge (WBC), held in Paris, France.  

Officially hosted by Confédération Française de la Boucherie (CFBCT), the event saw France’ team of six master butchers demonstrate unparalleled craftsmanship, earning them the prestigious Friedr. Dick Golden Knife Trophy at an awards ceremony held at the iconic Paradis Latin in Paris on Tuesday 1 April.  Germany secured silver, while Australia claimed bronze. 

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With Anago joining us in person at WBC Paris 2025, this is an exciting opportunity for butchers to connect with their team, see their latest innovations firsthand, and discuss how sharper tools mean safer, more productive work environments. As part of their commitment to the industry, Anago has released a new white paper that provides invaluable insights into the relationship between knife sharpness, musculoskeletal disorders (MSDs), and overall productivity.

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We want to ensure you have everything you need for a smooth and stress-free experience. From transport options and where to buy tickets to nearby supermarkets, pharmacies, and great places to eat, this guide is designed to help you navigate the area with ease. Whether you need last-minute essentials or a good meal before or after competition, everything you need is just a short walk away.

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This year is particularly special—it's the first time the competition is hosted in a non-English-speaking country, and France is pulling out all the stops to make it a landmark event.

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