Our Butcher

Paul started at Butchery at Bowhouse in July 2022 and has come with over 40 years experience.

 

Starting as an apprentice when he was only 16, Pauls apprenticeship took 9 years to complete and seen him visiting farms, slaughter houses, feed makers and working with chefs to truly see the full butchery production from farm to plate. This gave him a great understanding of where the raw produce came from, where it was born and reared straight through to slaughter and butchery and then onto cooking.

 

Over the years Paul has trained many butchery apprentices and worked with chefs to teach them how to properly cut up meat to ensure they get the best out of the produce.

 

Paul uses traditional butchery skills, still breaking down the fore quarters nearly the same way he did when he was first trained.

 

‘The meat on Balcaskie that we have here at the butchery is some of the best I have ever seen, the Lincoln Red is the softest meat that I have ever encountered. I have always previously used Aberdeen Angus until I started here but have discovered the Lincoln Reds are phenomenal’.