The Dedicated and Passionate Owners
With a shared love of food and cooking, the only business worth contemplating was one that revolved around food.
Duncan and Sarah always planned on owning their own business. With a shared love of food and cooking, the only business worth contemplating was one that revolved around food. After travelling and living overseas for three years the pair decided to head home to Sydney to start looking for a business venture.
With Duncan’s experience as a retail and restaurant butcher and along with his skills as a fine cook and Sarah’s experience in marketing, communications and business development, the skills set between the pair has enabled the business duo to form a well-balanced and successful partnership.
Duncan began his career as a Jackaroo in Walgett, North West NSW. From here he completed his apprenticeship in Butchery while experimenting with cooking meat in various ways. He spent years working in London’s top restaurants, Bluebird and Simpson On The Strand as a Chef and a Restaurant Butcher. Here is where his interest in dry-aging beef began. After watching and learning about this old practice in butcheries in England and Scotland, Duncan was convinced that this was the way forward for beef in Australia.
Duncan’s passion for food, fresh produce and cooking along with Sarah’s strong desire for excellent customer service and presentation has made their business partnership exciting and successful and continues to motivate them to create the best food shopping experience for their customers.