Behind the counter
Meet the two of them.
Luis Franco
Former chef · 14 years freelance butchery
Trained as a chef before spending fourteen years as an independent butcher working with kitchens across London — he still thinks about a cut the way a chef would.
Ricardo Perestrelo
10 years a butcher · ex-Brixton Market
Ten years in the trade, starting out at Brixton Market. He now also advises other South London businesses on meat sourcing on the side.
Between them: whole carcasses sourced and prepared in-house — cut to what you actually asked for, not what's already sitting in the case.
