I started life as a trained cabinet maker following my love of design, wood, working with my hands and above all attention to detail. I ran my own bespoke furniture making company in Nottingham for 15 years, taking both private and commercial clients. I had the opportunity to move to the French Alps with Nicky and our two young children where we ran top end catered chalets for five years where I was incredibly lucky to be able to indulge my love of good food and fine wine.
It was whilst living in France that I undoubtedly developed my love of charcuterie. We would load the car up with it every time we travelled home. I became increasingly frustrated that British charcuterie was not more readily available in this country, despite the UK having the best livestock in the world, the highest animal welfare standards in the world and now the technology to produce charcuterie products every bit the equal to those produced on the continent.
Hence the idea of The Rutland Charcuterie Company was born out of a desire to put British Charcuterie on the map. With this in mind, I studied Butchery & Charcuterie for a year at The School of Artisan Food in north Nottinghamshire, gaining my Diploma with Distinction.
Having completed the course we set up The Rutland Charcuterie Company with the help of Rich Summers who had been tutoring me as part of my Diploma. I was immediately struck by his passion and enthusiasm for honest, quality British produce and his depth of knowledge – not just of his incredible butchery skills and flare for charcuterie but every aspect of "farm to fork" (www.summersbutcheryservices.co.uk).
We launched in June 2014 and we now specialise in making salamis and air-dried meats, all made with our three core values at their heart: Provenance, High Animal Welfare Standards and of course Great Taste.
We’ve now come a long way since launching, it certainly helps when you have a team that’s as passionate about the craft of charcuterie as we are.
We really hope you enjoy our range of products.