Our head butcher Murray was born and bred In New Zealand, where he started training as a butcher in 1966, and it wasn’t long before he gained his Master Butcher qualification. He taught at the New Zealand Meat Industry Training Centre for nearly 10 years, and then came to the UK in 2002. He worked for a farmer Co-operative for 2 years, before joining us at The Parrot Inn in 2006, where he established the butchery business and started cutting meat produced from Home Farm for the pub menu. His cheery disposition, and huge knowledge of butchery has made him popular with local farmers and small-holders, who use his skills to establish their own meat businesses. With 4 daughters and 7 Grand-children Murray returns to New Zealand most years for a month, for a well earned rest and family catch-up.
Having grown up on Home Farm, and attended local schools, Ollie worked in London for a cheesemongers specialising in serving restaurants with quality cheeses. With a passion for locally grown foods, Ollie came back to the family business, and pioneered the original farm shop housed inside The Parrot Inn. The fruit and vegetable bartering scheme set up by him continues today, with the same Locals now providing produce for The Butchers Hall and Country Grocer. Rugby and eating out are his other passions!
The youngest member of the team, Taylor works with Murray as an Apprentice butcher. Having grown up in the Surrey Villages, Taylor spent 2 years after school working for a butchers in Cranleigh, before joining us in January 2010. His enthusiasm and natural skills for butchery have made Taylor an invaluable team member. Football and basketball fill up his spare time!