Richard (Richie) Sanders is a Master Butcher and award-winning charcutier. He is currently the Meat and Game Specialist for Classic Fine Foods UK and travels worldwide to discover new meat products to bring back and work with Britain’s very best restaurants, hotels and Michelin-star chefs.
Originally from New Zealand, he won New Zealand’s Young Butcher of the Year in 2003 and many other awards for the artisan, cured handmade produce which was sold around the country. He trained theory and practical knowledge to butchery apprentices at prestigious Manakau Institute of Technology, NZ’s university of meat.
Richard’s wide international experience throughout Australasia, Europe and UK, includes seven years in Papua New Guinea’s biggest meat processor, where he trained and managed 400 local staff, developed new products and oversaw manufacturing that included 60 tons of sausages and bacon, daily.
From the tropical jungles of PNG to the concrete jungles of London, he has spent the last ten years working with London’s most exclusive retailers including managing Allens of Mayfair, Daylesford Organic and then sailed with Carnival Cruises UK voyaging the world as Head Butcher at sea.
His favourite accompaniment to any kind of steak cooked medium-rare is a large bowl of fat cut chips cooked in dripping, served with mayo and tomato ketchup.