Years working for GP: Almost four years.
Do you remember your first day?
Yes, I do. Very well. My first day was in Askew Road, with the boys over there. I remember walking into a situation that was good. I was very pleased to be part of the company.
Did you always want to be a butcher/what’s the best thing about it?
I’ve been a butcher for twenty six years, and the thing I love about butchery is the communication. Talking with your customers as they come through the door. If the customer wants something that you haven’t got, you’re able to talk to that customer and say: “Have you tried this? This will work and it will do the job.” When they come back and go: “Wow! I loved it!” it gives you a little buzz.
In your opinion, why is butcher best?
Butcher is best in my eyes, one for the quality of the product, two for the knowledge and three for the chat. Everybody likes to talk to you and everybody likes the feedback.
What’s your favourite cut?
Cote de boeuf. Beef on the bone is beautiful.
What’s your go-to recipe?
I love slow roast belly of pork. If ever I do something at home and have two or three people around my house I always do a slow roasted belly of pork with a bit of fennel and garlic.
Favourite flavour sausage roll?