• Todd Treadwell, centre, with fellow butchers Bronwyn and Jamie.

Well Hung - a new concept in gourmet butchery

Now open on Kitchener Road, Well Hung Gourmet Butcher brings a new concept in butchery retail. We chatted with Todd Treadwell, Executive Butcher about the new store…
 

Channel: Tell us a bit about your background and why you chose Milford for Well Hung.

Todd Treadwell: I have more than 25 years’ experience in butchery and the opportunity to be involved in Well Hung was just too good to pass up. The store is like no other butchery I’ve had the opportunity to work in and I believe will become not only the go-to place for local shoppers for their day-to-day butchery needs, but a true ‘foodie’ destination too.

Milford is the perfect location for Well Hung as it has a fantastic mix of shops and a thriving local customer base. It has a real community feel, which I’m looking forward to being involved in. 
 

C: Who else is on your team?

TT: Our senior butcher is Jamie. An experienced and talented butcher, who in his previous career was a chef for 12 years. We’re joined by our fantastic young apprentice Bronwyn and we have Aaron Gascoigne, meat aficionado, North Shore local and former contestant on My Kitchen Rules who is on board as our consultant chef. 

C: Can you share what is special and unique about Well Hung?
TT: Using traditional dry-ageing techniques to intensify and bring out flavours in meat, we are specialising in offering premium quality, New Zealand Angus and Wagyu beef and venison that has been well-hung and dry-aged for up to 100 days.

Our store is a complete new fit out with a traditional tiled look combined with modern technology such as the temperature-controlled units where you can see cuts hanging are in the shop itself.

C: What is dry-ageing?
TT: Dry-ageing is the traditional process of aging meat to achieve the highest levels of natural flavour and to maximise the tenderness of each cut. The meat is not ‘dried’ or ‘cured’ but is well-hung on the bone for between 21-and-100 days to enhance the flavour profile. You will be able to see, feel and taste the difference!

C: What can customers expect to experience in-store?
TT: Our team are on-hand to prepare your order and to offer friendly advice and recipes on how best to cook each cut so it tastes great. We also have a hot rotisserie that will feature freshly cooked chickens; or (with 24-hours’ notice) rolled lamb or slow cooked pork shoulders.

Well Hung, 210 Kitchener Road, Milford, 09 235 0777
Hours: Mon – Fri 8am – 5pm, Sat 9am – 5pm, Sun 10am – 4pm

www.wellhung.nz
facebook.com/wellhungbutcher instagram.com/wellhungbutcher1


Issue 94 December 2018