Team Features / Part 1
Without our wonderful team, we simply wouldn’t be able to do what we do. From customer service staff to our skilled butchers, they ensure all of our customers are not only getting a great experience, but amazing quality meat.
Without our wonderful team, we simply wouldn’t be able to do what we do. From customer service staff to our skilled butchers, they ensure all of our customers are not only getting a great experience, but amazing quality meat. Being an independent, family owned butchers, we pride ourselves on consistency and attention to detail; members of our team are like an extension of our family and we wouldn’t have it any other way; our passion for food unites us. To celebrate years of loyalty from our staff, we’ll be giving them the spotlight they deserve.
Below we’ve got the first series of features from some of the guys at Ewyas Harold, grab a cup of tea and take a read!
Name: James Powell
NP Location: Ewyas Harold
Job role: I’m the manager at Ewyas Harold which is our cutting plant and main meat preparation site. Everyday, we are prepping meat ready to be sent to all of the different shops and directly to restaurants, cafes and schools to name a few. My job is check all of the quality of the meat that comes in and ensure it is graded to the highest quality. I also have to make sure all of the staff are on top of their game!
Favourite meat + cut: It has to be beef rib or brisket. Something that is tender and falls apart when you eat it – they are well worth the wait!
With rich flavours and a homemade sticky BBQ sauce, you simply can’t beat it.
What did you want to be when you were growing up?
I’ve always enjoyed cooking and eating but didn’t want to be a chef so butchery seemed a natural choice!
Your top tip for customers:
Make sure you don’t over cook steak. It is preference but I prefer mine quite rare to ensure the full flavour is maintained. Also, fat can sometimes help the flavour; it isn’t always bad if cooked in the right way!
Name: Chris Willins
NP Location: Ewyas Harold
Job role: My role is quite varied and covers a range of elements. Ofcourse, I am a trained butcher and I also help trained and pass my knowledge on to any new members of staff or apprentices. Product development and quality are two other areas I work within.
Favourite meat + cut: I love making ox tail soup at home. It might take a while, but the flavour at the end is delicious. It is a cut that not many people would choose to use but used and cooked in the right way, it can be rewarding and a cost effective choice.
What did you want to be growing up? A soldier but a butcher will have to do!
Your top tips for customers: Invest a little time and look for the cheaper cuts; the flavours can be amazing. You can’t hurry perfection!
Name: Jan Stepanek
NP Location: Ewyas Harold
Job role: I’m still learning, but at the moment, my role includes boning beef carcasses, trimming bones and packing the meat up to be sent out.
Favourite meat + cut: My favourite cut is rib eye steak served up with some homemade chips. It is a really tasty cut which comes from the marbled fat and if aged for a good amount of time, it can be even better.
What did you want to be when you were growing up? Policeman or a solider.
Your top tip for customers: I know this might be debated by some but don’t cook any steak well done. You simply won’t enjoy the intended flavour of the meat and all of our hard work will be put to waste!
Name: Sam Harper
NP Location: Ewyas Harold
Job role: My day to day roles include looking after the shop at Ewyas Harold and slicing bacon. Next time you buy some for your Saturday morning sandwich, you know it has been cut with care and great skill!
Favourite meat + cut: Rump steak. It is full of flavour and I recommend getting a large piece to share. It might not be as tender as sirloin but it is cheaper and I think the flavour is much better.
What is your favourite meal to cook at home? Lasagne is not only delicious but can be shared with friends and family. Theres nothing better than getting together with some good food! Make sure you get the leanest beef and pork you possibly can (and put LOTS of cheese on top!).
Your top tip for customers: It sounds silly but don’t burn or over cook it; reading the recipe properly and doing a little research before cooking is key, especially with steak – you only have one chance!
