Struan Robertson, Butcher
Desert Island Dishes
Desert Island Dishes
4.8 • 780 Ratings
🗓️ 14 July 2017
⏱️ 36 minutes
🧾️ Download transcript
Summary
Margie's castaway this week is Struan Robertson.
Struan is the Head butcher and co owner of The Provenance Meat Company .
Struan gave up his job in advertising to train as a butcher and then, after honing his butchery skills he went on to co found the award winning butcher, Provenance. They have just opened their 3rd store in London – which in less than 4 years is quite remarkable.
I’ve known Struan for a long time now and he is one of the nicest , and hardest working people I know – so it was actually a real treat to get to sit down with him and ask him the sorts of questions we probably don’t ask our friends enough!
I love the idea of beign an eater not a foodie and I think I definitely fall into that category too. I also love his tip about not being afraid to ask your butcher for advice and tips.
If you don’t already, you can follow me on instagram or twitter @madebymargie - do come and say hi. And you can find struan through @provenancebutcher.
Please do subscribe to this podcast and it would also mean the absolute world if you felt like leaving a review – its really easy to do and it really helps to find more listeners which is always good!
Thank you!
Margie x
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Transcript
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| 0:00.0 | Welcome back to Desert Island Dishes. |
| 0:08.0 | My castaway this week is my very good friend, Struin Robertson. |
| 0:13.0 | Struan is the head butcher and co-owner of the Provenants Meat Company. |
| 0:18.0 | Struan gave up his job in advertising to train as a butcher, and then, after honing |
| 0:23.6 | his butchery skills, he went on to co-found the award-winning butcher provenance. They have just |
| 0:30.1 | opened their third store in London, which in less than four years is quite remarkable. I've known |
| 0:36.5 | Struin for a long time now, and he's one of the nicest and most hardworking people I know. |
| 0:42.4 | So it was actually a real treat to get to sit down with him and asking the sorts of questions |
| 0:47.1 | we probably don't ask our friends enough. |
| 0:57.5 | Hi, Struin. |
| 0:58.1 | Hey Margie. |
| 1:03.7 | Welcome to my glamorous recording studio, otherwise known as my car. |
| 1:05.2 | It's great. |
| 1:06.9 | Thanks for hoovering beforehand. |
| 1:08.8 | You're very welcome. |
| 1:14.1 | So I just wanted to dive straight in and ask, had being a butcher always been something you thought about doing? No. I don't think many children grow up thinking about being |
| 1:20.6 | a butcher, to be honest. But it was, once I settled on the idea, then I realized it was really appropriate |
| 1:26.0 | for what I wanted to do in food. |
| 1:28.0 | Yeah. |
| 1:28.5 | It has like a really nice mix of things. |
| 1:32.9 | It has the science element of it. |
| 1:34.8 | You know, you have to understand the physiology of the animal. |
... |
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