When Michael Robinson took over the butchery in 2016, his direction was clear. After 15 years working as a chef in some of the best kitchens in the world (La Trompette in London to Ortolan in LA and both Bathers Pavilion and Becasse in Sydney), Michael knew what was required to cook the best meat and create the best charcuterie. He had also worked with some of the best producers in the country.
His ideals had been formed: sustainably produced, grass-fed where possible, rare breed where available. This is a butcher who has worked from the kitchen backwards, and then from the farm forwards. This is the traditional idea of the butcher, taking a place between the farm and the kitchen.