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.

If you’re interested in working together, whether through training, live demonstrations, competition coaching, or industry collaboration, please get in touch. I’m always open to opportunities to connect with people who share a passion for butchery.