When did you realise you wanted to become a butcher?

I was the first in my family to obtain a degree, my parents had no qualifications and I was very grateful that they paid for me to go to university. As a thank you I said I would work for a year in the business. Fortunately for them I am still here 39yrs later. I am the story of ‘A Botanist turned Butcher’.

What is your favourite cut of meat?

I was brought up on black steak, always well done, but I now enjoy a nice point steak medium cooked.

What do you do on your day off?

I have been trying to get a regular day off a week for a long time but my downfall is I am too hands on and it’s not a good thing. This is something I want to rectify soon.

What are the best and most challenging things about being a butcher?

I get tremendous satisfaction from selling the meat from farm to plate, as well as keeping our abattoir despite all the legislation and pressures is something I am very proud of. I enjoy thinking of new ways to sell a whole carcass to today's modern customers, it’s challenging but rewarding. I also enjoy the camaraderie between butchers sharing information and experiences. If an idea I have had helps another butcher then I am delighted.

What is the best piece of advice you were ever given?

Never say ‘I know’. Even if you do know, keep quiet and listen because you may miss the next bit of information that you didn't actually know. Every day is an opportunity to learn something new.

What would you say to a new butcher who is just starting out?

Don't compromise on the quality of product or service that you give to your customers. Make sure you know the provenance of your meat and keep it local if you can. Give your customers information about your meat that they can only get from a quality butcher.