12 Jun 2017

‘Meat’ our new butcher, Paul.

Etherington’s  would like to introduce our new butcher Paul, who brings with him over 30 years of butchery experience and will be joining Simon and Scott behind our butchery counter at Wheal Rose.

We’ve got to know him a little better, finding out why he got into the job, his favourite cuts and a few insights into the man himself.

How long have you been a butcher?

Since I was 20, so 34 years.

Why did you become a butcher?

I lived next door to an abattoir when growing up, and picked up the odd Saturday job, cleaning and bits and then I enrolled in a couple of six month schemes and the rest is history.

Why do you enjoy being a butcher?

I really enjoy interacting with the public and helping people to enjoy their food more. I also really love the creative element of the job, being able to take a piece of meat and turn it into something beautiful to be cooked up and presented.

What’s your favourite cut and why?

Corner cut topside, because it’s perfect for a dinner party, stays together and looks fantastic on a plate.

What’s your go to marinade?

I love Chinese marinades.

Why did you want to work for Etherington’s butchers?

I’ve always known that Etherington’s has a great reputation for great quality meats, fantastic customer service and old-fashioned values – and it’s something I wanted to be a part of.

Do you have a butcher’s philosophy?

I know that I wouldn’t sell anything that I wouldn’t eat.

Tell us something about yourself?

I love sport. I used to be a very keen cricketer, and now I’ve taken up archery which I thoroughly enjoy.