When we started out way back in 2013 the idea was pretty simple. As a chef, you realise pretty quickly that anything you cook will only ever be as good as the ingredients you use. With charcuterie it’s all the more pronounced. You simply can’t hide behind inferior meat…Fortunately in the UK there is a real abundance of good pork to hand, if only you know where to look. Throughout my career I’ve been very lucky come into contact with some great products and producers which is why I’ve maintained these connections throughout my experience in charcuterie, plus finding a few new ones along the way!

We only use rare breed free range animals in our products because we feel that not only are we making a responsible purchasing decision but we know that we’ll also get a superior product in return for our investment. For more information please see http://www.rbst.org.uk .