Festive Three Bird Roast Evening

Ray Smith

Butchery & Charcuterie

Ray Smith has been involved with butchery in various forms since he was fifteen years old, although he has had several other occupations over the years! He and his wife ran their own shop for twelve years, and during this time Ray learned most of the skills for which he is so well known today. In 1998 he met Hugh Fearnley-Whittingstall and become the River Cottage butcher, giving Hugh the benefit of his expertise and knowledge during the writing of both the River Cottage Cook Book and the River Cottage Meat Book, which Hugh openly admits he couldn’t have written without Ray’s help.