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Butcher Farrell made the change from a nascent career in audio engineering to the world of meat, whilst living in Shanghai and it was here where the term 'nose to tail' really embedded into his ethos. Since then he moved to Hong Kong to manage a bespoke shop selling the best meat from around the world, whilst acquitting a love and dedication to the art of dry aging meat. During his time away, he learnt every scrap of knowledge he was shown from chefs and butchers from all over the world, learning the ‘secreto’ cuts and the best ways to cook them. Now back in the UK, Butcher Farrell manages The Home Farm Shop, up in North West England. Ever on a quest for knowledge, he now attends Manchester Metropolitan University, studying for a Masters in Food Science and Innovation. With his Masters and butchery knowledge combined, he plans to share and develop a broader understanding of food and food choices, “it’s not about giving up meat to save the planet, It’s about eating the right kind of meat and knowing how to use it all”.
From a casual food blogger to a professional food photographer, Koray started documenting his dining experiences on social media and in a short space of time, found himself turning his passion into a career.
Italian film-maker Federico Fellini famously said that “Life is a combination of magic and pasta” and this sums up Isabella’s attitude towards food perfectly! Eating for pleasure, never calorie-counting and enjoying life to the full.