Lisa trained intensively, under the guidance of master butcher Ray Smith of River Cottage fame and his wife Mary. She’s an alumna of the Artisan School of Food, leaving with a diploma in artisan food production and a wealth of knowledge from all reaches of the continent and now cures meat for a living as The Sherwood Charcutier.
Lisa is a British Pig Executive accredited sausage and pie judge and offers consultancy to farm shops and delis, as well as offering a smallholder’s butchery service.
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