Drafted in three years ago to start the in-house butchery at Goodwood Home Farm, John is qualified as a Master Butcher – a qualification that is rare, as supermarkets have devastated the butcher’s trade. He has travelled the world using his craft, but feels most at home at Goodwood where he is able to fulfil his childhood dreams of running a traditional butchery that values the welfare of the animals and puts every cut of meat to good use.
He first decided to become a butcher when he was 10 years-old, living in Wales. There was a butcher’s shop opposite his house and he was fascinated by the noise, the smells and the activity. He started helping out, delivering orders on a bicycle, and soon was working there full-time aged just 14. It was a traditional shop, that did things ‘the old-fashioned way’, using every cut of meat to make dripping, lard, pies and pasties.