Hello! My name is George, I am a London based freelance butcher, fishmonger and cheesemonger. I have been working in the production and retail of food for 14 years.  I made it my mission early on to work within every aspect of food that I loved in order gain the skills and in depth understanding necessary to work to the highest standard and within the most respected establishments. I have a wide knowledge of food preparation and cooking, international cuisine and the running and management of food outlets.



Some of the services I can offer are:

‌•New and existing business consultancy

‌•Development of turnkey operations, fit-out, and running of food establishments

‌•Butchery demonstrations & talks  

‌•Help setting up masterclasses

‌•International whole carcass butchery

‌‌•Cheese affinage

‌•Fish displays and preparation

‌•Working the running of the shop, opening and closing

 ‌•Teaching chefs and food lovers skills they can utilize in the professional or domestic kitchen.  

If you need an extra pair of hands please don't hesitate to get in touch.  




Provenance Butcher, Manager (2016-2018)

Sloane Square, London

From the earliest development stages until the opening day I was involved in the fit out and design of the second Provenance Butcher shop. As manager I was in charge of  hiring and training all staff and setting up a happy and collaborative work atmosphere as well as setting up all processes and protocols and creating a profitable business. In our first two years we gained a reputation for the finest produce, unwavering values in sourcing ethical meat and knowledgable and welcoming customer service. 


The Butchery LTD (2016-), Freelance Butcher

Bermondsy, London


At the Butchery Ltd I work as a whole carcass butcher providing beef for their wholesale clients and retail shops. As with all the places I work, they uphold the highest standards of ethical sourcing, skilled butchery and an extremely high quality product. I have received a great education from them in breaking carcasses of beef and learning the logistics of a wholesale operation. 


 Provenance Butcher (2013-15 ) Butcher

Notting Hill Gate. London


After starting an apprenticeship at Laverstoke Park Farm, I moved to Provenance two months after they had opened. I was part of a small dedicated team, starting the business from scratch and within the year we won the prestigious trades award for best new butcher shop in the UK. Provenance caters for an extremely demanding customer base and uphold the highest standards of quality, traceability, animal welfare and traditional skills. 


The Fishmonger’s Kitchen (2010-11) Manager, (2015-) Freelance Fishmonger

Hammersmith, London


At the Fishmonger’s Kitchen, I joined as manager before the shop had opened. I was able to put into place all the health and safety, retail and stock procedures. I was given the opportunity to be creative in ways to promote and advance the business, had the pleasure of evolving a very popular homemade product line, and learned at a professional level the skills and techniques required as a fishmonger and chef.


The Teddington Cheese (2006-10) Manager Teddington Branch, Asst Manager Richmond branch


After four years of employment I developed a broad and in-depth knowledge of specialist cheese’s from the UK and the rest of Europe. I helped open up the branch in Richmond and was given an insight into the fledgling stages of starting and running a new business. I was responsible for the day-to-day running of the shop, sourcing new cheeses & advising retail and wholesale customers.


Pot Kiln Anywhere (2009-2010) 


The Pot Kiln is a respected Berkshire based restaurant and catering company as a chef cooking for up to 450 people alongside a small skilled and dedicated team. With an emphasis on offering high standards and professional service, I relished the opportunity to push myself to consistently perform under high pressure, and to continue learning about quality ingredients and cooking methods.


River Cottage (2007) 


In the summer of 2007 I worked at the River Cottage HQ kitchen. It was a chance to get hands on experience of a working kitchen from the duties of a kitchen porter to the expectations of the commis chef.