Matthew is fairly new to the world of butchery, but his passion and expertise is recognised throughout the industry.
Having served for 20 years in the Royal Air Force, Matthew realised a long held dream and trained as a butcher. He went on to buy a smallholding in Norfolk, breeding rare breed pigs and worked in a family butchers in his local village.
Within two years of becoming a butcher his skills were recognised and he won his first sausage award. Fast forward another three years and Matthew’s own rare breed pork serves many of East Anglia’s finest eateries; he couriers his produce all over the country serving everything from small village delis to Michelin star chefs.