As a graduate from Westminster Catering College, a 5th generation baker, and now a fully fledged butcher, I am passionate about carefully sourced good quality seasonal ingredients. I feel very strongly about English heritage and preserving all this country has to offer, especially that which is often forgotten. Reviving old recipes is all part of my mission to restore the food culture in Britain.

During my time as Head Chef of Clerkenwell's award winning pub, The Coach & Horses, I carefully selected small suppliers with whom I could develop a personal relationship, and used their produce to maximum effect by using every part, with little waste. This style of cooking helped to develop a unique menu, where the whole of edible nature was celebrated to the full. And now at Hobbs House Butchery, I am hoping to spread this sensibility to a wider audience, with a direct conversation flowing from butchers block to your table.

I feel it’s about time the British butcher had a shake up, waking up to modern tastes and bringing back some of the pride this country once had in meat. Coming from the point of view of a cook, I feel I have something to offer the customer other butchers may have struggled with. With Scotch eggs, beautiful cheeses, properly made pies and some fine cuts of local provender, I bring a fresh take on the traditional to the butchers block.

Follow me on Twitter: @henry_herbert