Callum
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I would like you to meet my team- they are a great bunch and we are all here to serve your culinary needs in anyway we can.
We consider ourselves to be the experts in our field. It is rare to have 6 generations of knowledge in a business such as ours and we know it makes the difference. We believe the supermarkets cannot compete due to their commercial demands and the margins they are striving for. They are limited in their flexibility from the animals they buy, the skill they possess and the hanging time of their carcasses. Whereby they are driven by cash flow, share price and commercial margins, we have the flexibility to stand by our values of true quality in breeding, feeding, maturity, butchery and the keeping of our stock. We know you can taste the difference!
We often find, especially with new customers, they are unsure about asking for something special, or asking for advice on cuts of meat. All our staff are exceptionally skilled in the trade, and are knowledgeable about the animals, where they have come from, how they have been fed and bred and in the preparation and hanging process. If you want something different, please, ask.
So what about me- well, I have been in the business since birth of course; however my input in the early years was purely of observation and tasting! I used to go to cattle markets with my grandfather and father from when I was 4, so I was absorbing information about good livestock and butchery from a very early age. At 16 I left school and joined the business full time. My father ensured I went to further my education and I attended college to study food technology for which I was awarded the prize for student of the year- a far cry from my school days when I was probably more interested in rugby and girls than studying!
A part from running the business today, I am an avid skier, mountain biker and sailor, all of which I enjoy with my wife Debbie. She too runs her own business and to top the skills as a good butcher’s wife, she is a great cook. She is always teaching me different ways of cooking meat and developing new recipes.