Works in: Ginger Pig Hackney
Years working for GP: 7 years
Do you remember your first day?
Yes, it was very exciting, because I started in Waterloo when it was just opening, but I actually started on the deli side, not as a butcher. We were just preparing everything, and then after a couple of days we opened. I’d been working on the deli side, but started to cut some meat, trying to get involved because I found it exciting, and that’s how I started. After that, the manager from Moxon Street suggested that maybe I’d like to start butchery.
What’s the best thing about being a butcher?
You learn how to cut meat properly along with other skills which are so useful in daily life, like how to cook different meat to get the best out of it.
In your opinion, why is butcher best?
Firstly, because most butchers, like The Ginger Pig, will explain where the meat comes from, how the animals were looked after and important information like that. When you go to the supermarket, you don’t know exactly where the meat came from. In addition, when you go to your butcher, he or she can prepare the meat exactly as you like it; supermarket meat is pre-packaged.
What’s your favourite cut?
I like rib-eye but also pork shoulder – it’s the best thing ever.
What’s your go-to recipe?
I like cooking slow. So I choose the parts of the animals which are for slow cooking where you can add lots of veg and make a sauce from the meaty juices.
Favourite flavour sausage roll?
Sweet chilli and bacon!