Quality and care

Andy is a qualified deer stalker who takes his work seriously. Humane treatment of the deer is a top priority, and a requirement that must be demonstrated to become qualified.

He cares deeply about working with landowners to maintain the right population levels of deer in the landscape, to protect farm and woodland from the negative effects of overpopulation.

Having worked with landowners for several years, he has now set up his own small, independent business to provide high-quality, sustainably-sourced meat to more people.

In his earlier life, Andy trained as a chef with a prestigious restaurant group. He spent many years cheffing, and now puts this experience to good use, butchering choice cuts of meat, and creating new recipes from locally sourced ingredients.