Butcher & Co-Founder
How long have you worked at The Dorking Butchery?
As Co-Founder, I’ve been working here since day 1 in February 2016.
What can you tell us about the provenance of the meat at the butchery and is this important?
One of the most enjoyable aspects of owning a butchers shop is hand picking the suppliers we believe are as passionate about producing as we are, this transparency we are able to offer sets us apart from standard supermarket offerings. It is important to us that people can re-engage and have confidence to buy a product that has been reared to a high standard.
How did you get into Butchery?
I started as a Saturday boy at 15 and continued into my late teens. After working in London at Allens of Mayfair alongside some experienced butchers, I was given many opportunities to improve and develop a deeper understanding of the meat trade, which led to me winning Young Butcher of the Year in a national competition. I never expected to be a butcher but now I’d never go back – it has definitely become my passion.
What is different about the meat at The Dorking Butchery?
As well as full traceability and our close relationships with farmers, we specalise in dry aged beef which is aged here at the butchery. We hand select beef cuts and specific breeds which can be dry aged to our customers preference. We have very high standards and we would never sell anything we believe wouldn’t make the grade on our own dinner table. This gives our team confidence and keeps people coming back.
Do you have any favourite cuts of meat, and why?
Entrecôte Steak – it’s the best combination of rib-eye and sirloin, and when aged properly it is second to none.
What’s your ultimate favourite recipe?
I love the Deep South American food trends such as slow cooked pork belly finished on the grill with sticky BBQ sauce.
Tell us something interesting about one of your colleagues that they wouldn’t want revealed to Dorking!
Jon has a huge record collection and is an avid fan of collecting Star Wars lego.