Part-time Butcher

What’s the best part about working at The Dorking Butchery?

As a chef by trade, I really enjoy learning more about the cuts of meat I’m passionate about cooking – it completes the farm to fork ethos. It goes without saying that I also enjoy working in the team as everyone gets on really well and there’s always great banter!

What’s your favourite cut of meat and why?

Beef cheek – it’s a great cut to smoke on the BBQ, or slow cook and shred into tacos, steamed buns or a chilli.

What’s your favourite recipe?

I love barbecued meat with Indian spices, so it’d have to be tandoori chicken. I’d have it with watermelon rind chutney, beetroot raita, fennel and apple salad and spiced cumin flatbreads.

Outside of butchery, what else do you enjoy?

I love cooking over fire, so most weekends are spent cooking outside with friends and family. Of course, using only the best meat from The Dorking Butchery and home grown vegetables whenever possible.

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