How long have you worked at The Dorking Butchery?

Since the very beginning,  I was here the first day we opened the doors back in February 2016.

What’s the best part about being a butcher at The Dorking Butchery?

The best part is working as part of a young, small team – and feeling involved with something new, fresh and exciting for Dorking.

What’s your favourite cut of meat and why?

Bacon! Cos’ you can eat it four times a day!

What’s your favourite recipe?

Anything that’s involves Reuben’s – like this Pulled Pork recipe! (By the way have you heard of Reuben’s?!)

Tell us something interesting about one of your colleagues at DB?

Al’s one of the best Chelsea fans I’ve ever met!


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