Since boyhood, John’s life has revolved around food, spending Saturday afternoons watching his Hungarian grandparents cook everything from scratch at home. His career has taken in hotels, restaurants and catering. In 2002 he co-founded the Room restaurant chain, moving on to co-found butcher’s Farmison & Co in late 2011.
From the beginning, Farmison & Co’s mission has been to get the nation to eat better meat. It has approached red meat in the same way sommeliers taste wine. Attention to detail and knowledge of the terroir - the local natural environment where the meat is from - is key. It has worked closely with farmers and suppliers, and helped widen the consumer’s access to heritage breed meat, as well as a diversity of unusual cuts.
Farmison & Co won won Online Butcher of the Year in 2020 for the third time.