I’m a professionally trained butcher with almost 20 years’ experience working across the UK and Australasia. My career has taken me through agricultural, retail, wholesale and competition butchery, giving me a full understanding of the supply chain from paddock to plate. Throughout that time, my focus has always been on solid fundamentals, efficiency, and respect for the animal.

I’ve worked in a wide range of environments, from day-to-day production to high-pressure competition settings and public demonstrations. Competing in and judging global butchery competitions has been a defining part of my career, pushing me to refine my skills, work under tight time constraints, and perform to the highest standards. Those experiences have shaped how I approach butchery, training, and coaching today.

Based in London, I am the Training and Education Manager for a high-end wholesale butcher. I develop professional training programmes, mentor butchers at different stages of their careers, and uphold the standards expected by top-end chefs and hospitality clients. Staying actively involved in education keeps my skills current and my approach practical and relevant.

Alongside my professional role, I continue to compete, judge, and educate internationally. I work with chefs, home cooks, BBQ enthusiasts, and competition butchers, tailoring my approach to suit each audience. Whether I’m coaching a young butcher, delivering a live demonstration at a food festival, or running a hands-on training session, my aim is always the same: clear instruction, real-world application, and measurable improvement.

A big part of why I do this work is to give back to the trade. When time allows, I mentor young butchers and apprentices who are serious about competition butchery. Butchery is a craft built on shared knowledge, and I believe it’s important to support those coming through the ranks.

This platform exists to share experience, raise standards, and make high-level butchery skills more accessible, while continuing to learn, compete, and contribute to the global butchery community.