Meet our butchery expert

A lot of things have changed at Field & Flower in the past year, one of those being that we welcomed a new member to our team.

Paul Guilding has over two decades of experience in the meat industry, having worked in his family butcher shop since the age of 11, he’s a connoisseur when it comes to all things meat. Ahead of National Butchers’ Week, we sat down with Paul to find out more about butchery and any advice he has when cooking and purchasing meat.

Tell me a bit about your background and your career as a butcher?

"I come from a family of butchers with all three of my uncles owning butcher’s shops, so when I was 11 I started as a Saturday boy in one of them. Then, when I was 16 I left school and was offered an apprenticeship in one of their shops. After I completed my apprenticeship, I became shop manager when I was 18 where I stayed for a few years.

When I was 24 I moved into my first commercial role within the meat industry, using my knowledge of butchery to become a business development manager and national account manager for various meat suppliers."

What made you want to work for a company like Field & Flower?

"The focus on ethics and quality focus was a big draw for me. It was nice to get away from a world where price was a focus, instead it’s quality and sustainability. It ties in a lot more with my personal ethics as I do a lot of shooting and deer stalking. For me it’s all about selecting the right sort of animal and making sure everything is done efficiently and properly."

What were some of the most asked questions you got as a butcher?

"'What does a kilo look like?' You get so wrapped up talking about weight and people struggle to visualise it, they want to know how many people it will serve. I would normally say a 'good handful' of minced meat would be approximately 500 grams, so 2 good handfuls would be a kilo. The other one is: 'I want a steak, what would you advise?' I recommend experimenting until you find your favourite, but sirloin is a safe bet if you’re unsure where to start. Great flavour and easy to cook, you really can’t go wrong."

What are your favourite cuts of meat?

"I’d always say a rib-eye steak, but pork is my favourite type of meat. It’s often referred to as “the chef’s meat” because it’s so versatile. I’d say a shoulder of pork because of the higher fat content, it stays moister when you slow cook it to pull it. I also like a bit of lamb, my favourite cut would be a noisette– you’ve got the flavour of the external fat but there’s plenty of meat in the centre which you can cook really pink."

If there’s any piece of equipment that you think people should invest in when cooking meat what would it be?

"A digital meat thermometer. I don’t even view it as a piece of equipment anymore it’s just essential, I don’t cook without it. You owe it to your meat to make sure it’s cooked perfectly. A farmer will spend years studying and raising the animals, the meat is hung for 4 weeks and butchered by someone who has trained for years. You buy it, spend money on it and if it’s not cooked properly it can be ruined."

What about knives and caring for them?

"A really good butcher’s knife is essential for me. An industry standard 5- or 6-inch good quality butcher’s boning knife is only about £15 and you can’t really get better than that regardless of the money you pay.

"It’s also essential to learn how to use a steel properly to sharpen your knives. I’m not talking about the start of Hell’s Kitchen where Gordon Ramsey is doing something horrendous with a steel and just taking the edge off his knife, learn how to put an edge on a blade and keep it sharp. Also, always use a wooden chopping board when you’re using your best knives as plastic will blunt them."

What will you be cooking this Easter?

"I’ll definitely be having our new Bloody Mary Gammon as it’s something a bit different and exciting. You can adapt the sides you have with it depending on the weather and it’s delicious to make ham sandwiches with the leftovers.

"Depending on Covid restrictions my parents are coming over on Bank Holiday Monday and we’re going to have a BBQ outdoors, rain or shine. I’ll put a butterflied leg of lamb on the BBQ with spring vegetable skewers for an outdoor lamb roast, lockdown lifting style."

What is the main thing you’d say to people about butchery?

"Supporting a butcher that cuts meat by hand (like Field & Flower) is really important if we want to keep this trade going. Oh, and always use a sharp knife."