At Butchers Collective, everything we do is rooted in real, practical expertise from within the trade. Built by butchers, for butchers, we believe the future of butchery is shaped through connection, collaboration and championing the people driving the industry forward. That’s why we’re proud to introduce our ambassadors – industry professionals working at the coal face every day, bringing fresh thinking, modern ideas and real-world experience to help inspire the next generation of butchers.
Christmas is the busiest – and toughest – time of year for butchers. In this Member Spotlight, young butcher Connor Ringrose shares his unexpected path into the trade, his whirlwind year of competitions with Team GB, and why wellbeing matters as much as skill on the block. Plus, his practical tips for avoiding burnout in the festive rush.
For Harry, the man behind the knife at Millets Farm, butchery is more than a trade—it’s a passion. From his early days in restaurant kitchens to earning awards at national competitions, Harry’s journey blends tradition with innovation.
Established in 1966, Millins of Tiptree has always been known for quality butchery – and under the leadership of John and Darren, they’re pushing boundaries with sous vide. By offering ready-to-heat, restaurant-quality meals like lamb shanks, curries, and BBQ-ready meats, they’ve redefined convenience for a new generation of customers. Sous vide has not only expanded their product range but also boosted profitability and repeat business – proving that innovation and tradition can thrive side by side.
In this month’s member focus Jamie reveals how he sets his business apart from the competition by sparking engaging customer conversations with quirky, creatively named products and building vibrant, eye-catching displays has not only attracted new customers but also turned them into loyal, regular customers.
Meet Joe Gigli, a second-generation butcher who, alongside his brother Harry, runs their family-owned butcher shop and bistro, Gigli’s Butchers in Lytham St Annes.
The Giglis saw an opportunity to elevate their product offering and boost profits by introducing a range of added-value sides to their counter.
Jonny Farrell’s journey into butchery is anything but conventional. Unlike many in the trade, he wasn’t raised in a butcher’s shop, sweeping sawdust from the floor as a child. Instead, his early career was spent immersed in the world of audio engineering, studying at Leeds Conservatoire before moving to China to work as a music producer and sound designer for video games. But fate – and an unexpected job opportunity in Shanghai – led him to discover a passion that would redefine his career and his life.
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