With 16 years in the food industry under his belt and longing for a challenge, Luke joined Knepp Wild Range Meat in 2021. His career started as a kitchen porter before working his way up to chef, running kitchens both in the UK and Australia. Interested in understanding the entire meat supply chain Luke joined a Brighton-based butchery where he learned and honed his butchery techniques for 4 years. A concern for animal welfare led him to Knepp. With his exceptional knife skills, passion for food and can-do attitude we are lucky to have him on our team.
“The most important thing for me as a butcher is that the animals I’m working on have lived, and died, in the best way possible. The animals at Knepp live a full and natural life, free to roam over the entire estate. This leads to a better, more characterful end product. It also keeps me on my toes as no carcass is exactly like another. Each one presents different challenges and has to be treated slightly differently to get the very best out of it.”