Jonathan started his butchering career some 28 years ago completing an old school apprenticeship. After this, Jonathan spent 8 years applying these skills and learning many more! He worked as a Chef and Butcher across Europe in France, Holland, Italy, Scottish Highlands and England. During this time, Jonathan was also teaching snow skiing as an instructor in the French Swiss and Italian Alps.

Upon returning to New Zealand, Jonathan turned his hand to farming Dairy and Beef for 14 years while also starting a family.

Today, Jonathan has in his words, reached a point of what he says completing the circle to provide a full service paddock-to-plate experience for the customers of The Butchers Mistress, Rangiora.

Jonathan and family look forward to providing the highest possible standards of products through our years of Butchering experience. Jonathan is also well aware of the needs of a trusted Home Kill processing service, and is also happy to have your animal put to rest at his own property.