James has been a butcher for 10 years and is a keen advocate of traditional cutting methods and seam butchery. He’s enjoyed working with meat since the age of nine, when he first helped out on his father’s meat stall during the summer holidays at Smithfield Market. His father has been there 45 years now and James shares the same passion for doing a job well.
“It’s obvious that this should be the way forward for great beef. The whole nurturing process, and the care and attention involved really appeals to me.”
Richard Turner is an acclaimed chef and restaurateur with an unwavering passion for food. He began his career in food at Le Gavroche under Albert and Michel Roux Jnr, before going on to work for Pierre Koffman and then Marco Pierre White. Over a period of five years, he climbed the ranks through every level of Marco’s kitchens. He now works as both chef and consultant.
“It can be so difficult to find somewhere that can supply superb quality steak, time and time again. The East London Steak Co. is out to change all that. Our steaks taste just the way they should do – utterly, jaw-droppingly fantastic.”