Butcher Farrell made the change from a nascent career in audio engineering to the world of meat, whilst living in Shanghai and it was here where the term nose to tail really embedded into his ethos. During his time away, he learnt every scrap of knowledge he was shown from chefs and butchers from all over the world, learning the ‘secreto’ cuts and the best ways to cook them.

After a few years back in the UK, he opened up his own shop Butcher Farrell’s Meat Emporium, in the Northwest of England. Here he’s gained a reputation for his love and dedication to the art of dry ageing meat. BFME has been going for 3 and a half years now and recently, he made the move to open up a second shop in the idyllic market town of Ormskirk.