Meet the Master Butcher

22nd August 2024

We are delighted to announce that Kevin King, MB INST. M, has joined the Goodwood Estate as Master Butcher. Here, Kevin shares his story and why he is excited to join the Goodwood team.

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What is your background? Where were you before Goodwood?

I have been part of my family butchers (M S King and Son), which started in 1963 and successfully operated for over 50 years, specialising in carcass meats such as Lamb, Pork, and Beef. I started as a butcher boy in 1976 at the age of 13, moving into full-time employment in 1980. I learned butchery skills from my father and uncle, which enabled me to win competitions for handmade sausages. I was also vice president of the Portsmouth Butchery Association.

Years of working and learning in the shop gave me the knowledge to work with and advise Portsmouth City Council’s environmental health analysing department, which I found immensely interesting. Throughout my time in the family shop, I visited many farms, abattoirs, markets, and shows to further my knowledge. I managed the shop for many years and took over from my father when he retired. We were a huge part of the community, and this passion for helping and advising customers on cuts of meat for particular recipes and the best way to cook their purchases gave me great fulfilment in my role. I was also fortunate to be voted Portsmouth Butcher of the Year in 2016.

After deciding to close the shop, I took a role with Booker’s Cash and Carry as Butcher Manager. While working with them, I achieved a lifelong ambition of becoming a Master Butcher with the Institute of Meat. I received my award from Princess Anne, which was a momentous occasion and a memory I shall treasure. Bookers also gave me the opportunity to teach and train many aspiring butchers.

What do you love most about your job?

Now in 2024, I am fortunate to have been given the role of Master Butcher for Goodwood. Being able to return to my roots of carcass cutting, working with organic produce from farm to fork, is a dream come true. I will also be able to teach, train, and share my experiences with the young chefs and butchers of today. This is what I love about my new role at Goodwood. Butchery for me is an art that without its existence businesses would fail to thrive.  

What are you most looking forward to at Goodwood?

To produce the finest Sausages and Burgers using Goodwood’s very own organic primal’s and to create a Butchery department the Estate will be proud of.

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Image credit: Johnathan Swann

What is your favourite cut of meat and why?

It has to be the D cut rump of beef. If properly matured for 28 days plus, it becomes the most flavoursome piece of meat. I love to eat this medium rare with creamy mashed potatoes and vegetables.

What do you like to do to de-stress after your working day?

Outside of work, I like to spend time with my wife, daughters, and three grandsons. My hobbies consist of tending our allotment, swimming, singing, cooking, and supporting my local football club.

Any top tips you can share from your years of being a butcher?

Never cut towards yourself, just concentrate and take your time.

Use a sharp knife. A sharp knife is essential for clean and precise cuts. Blunt knives can tear the meat, affecting both the texture and presentation, and also put more pressure on yourself, which may result in injury.

Know your cuts. Familiarise yourself with the different cuts of meat and their ideal cooking methods.

To enjoy Goodwood meat at home, you can visit Goodwood Farm Shop 7 days a week. 

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