Andrew Sharp

Current Courses: Cured Meat Butchery

Andrew’s passions are meat, food and farming. His aim is to pass on the knowledge he has gained over a lifetime working on the land rearing animals; in the trade, building a reputation as an artisanal butcher and as an advocate, of promoting better understanding of the meat we consume. Farmer Sharp champions Herdwick mutton and is a well-known face in the London meat scene.

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Hugo Jeffreys

Current Courses: The Other Bits

Hugo worked as a chef and a baker before turning his hand (with considerable success) to charcuterie. Time spent at The Corner Room in Bethnal Green (under Nuno Mendes) and then E5 Bakehouse has informed his food ethos and provided him with top end skills. But he’s really found his niche in cured meat, and he now produces cured and fermented meat from the best British animals that he can get his hands on for his Hackney based company, Blackhand Foods.

He firmly believes that throwing away food is a sin, so finds ways to utilise every part of the animal with the very minimum of waste.

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Lisa Scothern

Current Courses: Bringing Home the Bacon Masterclass Pâtés & Terrines

Lisa trained intensively, under the guidance of master butcher Ray Smith of River Cottage fame and his wife Mary. She’s an alumna of the Artisan School of Food, leaving with a diploma in artisan food production and a wealth of knowledge from all reaches of the continent and now cures meat for a living as The Sherwood Charcutier.

Lisa is a British Pig Executive accredited sausage and pie judge and offers consultancy to farm shops and delis, as well as offering a smallholder’s butchery service.

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