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Having initially trained as a chef Scott soon realised he was in the right industry but wrong craft, with a clear natural talent for butchery and a creative flair Scott mixes modern butchery with traditional values. Scott now has over 10 years of  experience so brings a wealth of knowledge to the business, as well as a unique style. His speciality are having an eye for detail and ability to create amazing counter displays.


Training as a butcher straight out of school, Ricky was taught using very traditional techniques and old fashioned values. He has a love of food (mainly eating) and is excited by the modern approach to the art of butchery, His speciality is bacon curing and the British sausage, playing with the many different flavour infusions is when he is at is happiest.

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