Richard is a highly regarded professional in the global meat industry, bringing over 20 years of experience to his work.

Hailing from rural New Zealand, Richard began his butchery journey at the age of 15 and by 20 was successfully running his own butchery, bakery, and deli. His exceptional skills and dedication were recognized in 2003 when he was named New Zealand Butcher of the Year.

Richard’s passion for the craft led him to teach at the New Zealand Butchery and Culinary School, where he mentored the next generation of butchers and chefs. His career then took him to Australia and then onwards to Papua New Guinea, where he worked in food development and managed production plants. Later, Richard expanded his expertise across the UK and Europe, managing butcheries, meat catering plants, restaurants, and training staff for the Meat & Seafood division at Carnival Cruises. He also collaborated with Michelin-starred chefs across the UK and Europe, providing premium cuts of meat to elevate their renowned menus.

For the past eight years, Richard has held the role of Master Butcher/Meat Specialist and Category Manager at Classic Fine Foods (part of the Metro Group) in London, where he has travelled the globe to source the world’s finest meats and teaching chefs, distributors in meat knowledge, cooking, and butchery skills. His strong partnerships with Australian farmers and leading meat processors have played a crucial role in supplying top-quality products to chefs and restaurants around the world. Additionally, Richard has served as a panel chair judge at the prestigious World Steak Challenge for the past six years.

In January 2025, Richard joined Meat & Livestock Australia as the UK/EU Country Manager in London. He is excited to bring his extensive experience to further promote Australian beef and lamb in the UK and EU markets, continuing his commitment to excellence and innovation in the industry.