‘Meat’ our new butcher, Paul.

We’ve got to know him a little better, finding out why he got into the job, his favourite cuts and a few insights into the man himself.

How long have you been a butcher?

Since I was 20, so 34 years.

Why did you become a butcher?

I lived next door to an abattoir when growing up, and picked up the odd Saturday job, cleaning and bits and then I enrolled in a couple of six month schemes and the rest is history.

Why do you enjoy being a butcher?

I really enjoy interacting with the public and helping people to enjoy their food more. I also really love the creative element of the job, being able to take a piece of meat and turn it into something beautiful to be cooked up and presented.

What’s your favourite cut and why?

Corner cut topside, because it’s perfect for a dinner party, stays together and looks fantastic on a plate.

What’s your go to marinade?

I love Chinese marinades.

Why did you want to work for Etherington’s butchers?

I’ve always known that Etherington’s has a great reputation for great quality meats, fantastic customer service and old-fashioned values – and it’s something I wanted to be a part of.

Do you have a butcher’s philosophy?

I know that I wouldn’t sell anything that I wouldn’t eat.

Tell us something about yourself?

I love sport. I used to be a very keen cricketer, and now I’ve taken up archery which I thoroughly enjoy.