Meet our Butchers: Part 3
Meet our Butchers: Part 3
Selfridges Butcher’s Counter
The latest step (or perhaps leap) for the Eversfield Organic butchery came last year, when we partnered with the luxury department store Selfridges to launch a 100% organic meat counter in the heart of London. Swapping open countryside for bright lights and the big city was different to anything we’d ever done before, but presented an exciting opportunity to showcase our selection of organic and grass fed meat from our Devon farm.
As always, our expertly skilled and traditionally trained Selfridges butchers treat our grass fed, organic meat with the highest level of respect and care. The only difference to placing an organic meat delivery online is the idea that our Selfridges customers can pick their own meat and watch our ethical butchers hand cut their choice in front of their eyes. A feeling all meat lovers should experience every once in a while.
But what makes Eversfield Organic and Selfridges Foodhall a good fit? We chatted with our new Selfridges Butchery Manager, Sean Walsh, to find out a little more…
A World of Experience
Since opening our ethical butchery in Selfridges Foodhall in October last year, Sean has been working hard to push the Eversfield Organic name to new heights in London. As the longest standing butcher at our Selfridges counter, it was only natural that he progressed to leading the close-knit team. His experience also set him in good stead for the new role, having worked in a range of butcheries across the world.
Originally from Galway, Ireland, Sean started his career at Tormeys Butchers in his hometown at aged 20, a family-orientated company that he admits is reminiscent of our own ethos at Eversfield Organic. Like in a lot of trades, Sean had to start from the ground and work his way up, rolling up his sleeves and doing the “dirty work”. From cleaning the walls and floors to power hosing butchers’ blocks, basic butchery and customer service, he was eventually given more butchery responsibility as a trusted member of the team.
His keenness to travel took him to Vancouver, Canada, where he continued to learn the butchery trade at the city’s gourmet supermarket butcher’s counter. Sean’s past experience led him to a more senior role here, working in a fast-paced environment and growing in confidence. Following completion of his master’s degree back in Ireland (and another stint of working part time at Tormeys), Sean took the plunge and moved to London.
Even the ongoing Pandemic couldn’t stop Sean from jumping at the opportunity to join the Eversfield Organic team, feeling immediately comfortable in our family run business. His week-long trip to our organic farm was a real learning experience as Sean admits our on-site butchers put him through his paces. However, the expert advice and training from Russ, Scott and the team was invaluable to Sean as he quickly progressed to Butchery Manager.
A Match Made in Heaven
With Sean’s new role comes new responsibilities, but he is enjoying promoting the Eversfield Organic brand across London and beyond. Although he admits our partnership with Selfridges does help with his task, explaining that we can only benefit from the “household name” status of the department store in the U.K. Sean believes the freshness of each cut of organic meat sold and displayed at the counter is what sets us apart from other London butchers. The team have recently been praised by a handful of Selfridges Store Managers for their creative and appealing counter displays.
Alongside teammates Victor and Leslie, Sean is slowly increasing the group of regular customers who are always impressed by the counter displays, too. Plus, an ever-expanding selection of organic meat (including a new BBQ range and garlic, rosemary and olive oil spatchcock chicken) keeps the customers coming back. Mostly, our organic, grass fed rib eye steaks end up in the shopper’s baskets, with unrivalled marbling and an outstanding meaty taste. Sean expands that customers also like the dry aged maturation fridge sitting directly behind the counter in which their very steaks have aged in.
We know that our Selfridges customers love a dry aged organic beef rib eye steak, but what about Sean himself? In terms of butchering, Sean’s favourite is Cote De Boeuf for its eye-catching features and beautiful marbling. When settling down for a steak supper, Sean’s go to is an organic Fillet Steak paired with baked potatoes: “easy to cook and delicious”.
Working with (and sampling) organic, 100% grass fed meat gives Sean the confidence to explain the ethical benefits to the customer – explaining precisely where the meat comes from and how it’s farmed. That’s why organic meat is Sean’s choice.
Our Butcher’s Counter, packed full of organic and grass fed meat, can be found in Selfridges Foodhall, London, open 7 days a week. You can also shop our full organic meat collection right here on our website, with organic grocery boxes available for nationwide delivery.
- Libby Long