COBBLE LANE CURED - Key Persons
We are a specialist Cured Meat producer in Camden Town. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
Adam is a co-founder and the production master at Cobble Lane Cured. He grew up on a small farm in Poland beginning his butchery journey by helping his family make their own smoked sausages. After gaining his meat processing diploma, he worked across Europe, honing his knowledge and skills in charcuterie production.
Andrew joined us during the beginning of Covid in 2020, following on from a previous position in the charcuterie business.
He has also worked in a variety of industries in Retail, Telecoms, and Film Distribution, in a career that has taken him from Norwich to London, to Auckland and Melbourne, as well as all over France.
When he is not answering your calls or e-mails, or juggling orders, he can be found treading the pavements training for his next marathon (whilst grieving over his beloved football team's latest defeat), or devouring another packet of our addictive Kabanos snacking sticks!
We are a specialist Cured Meat producer in Bethnal Green. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We are a specialist Cured Meat producer in Burgess Hill. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe's greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.
The newest member of the team, and keeping it firmly within the family (he is Matt's brother), Chris climbed aboard the Cobble Lane Cured train in September 2021 to help bolster our production capability. Mainly working out of our Buckingham site, he is currently learning the tricks of the trade to enable us to take the company to the next level. His favourite Cobble Lane snack are the kabanos sticks!
We are a specialist Cured Meat producer in Dunton Green. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe's greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.
We are a specialist Cured Meat producer in East Grinstead. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe's greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.
We are a specialist Cured Meat producer in East Horsley. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe's greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.
We are a specialist Cured Meat producer in East Preston. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe's greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.
We are a specialist Cured Meat producer in East Tilbury. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe's greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.
We are a specialist Cured Meat producer in Forest Row. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe's greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.
We are a specialist Cured Meat producer in Hyde Park. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe's greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.
We are a specialist Cured Meat producer in Long Ditton. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe's greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.
Lucy runs the business and accounts side of Cobble Lane Cured. Lucy started working in a local deli and butchers shop at 19 with partner Matt, where her love for fine foods (and her now husband) grew!
Matt has been a butcher all his working life. He used his first boning knife at the age of 14 when he got his first Saturday job helping his local butchers in the Christmas rush. At 16, he enrolled as an apprentice butcher where he was traditionally trained.
He has managed butcher shops in and outside of London, and competed in butchery competitions across the continent.
Matt prides himself in developing new products, taking inspiration from different cultures and butchery styles, searching for a way to give old traditions a modern edge.
Matt co-founded Cobble Lane Cured and continues to add his creative flair and skill in developing our range of British cured meats.
Matt was inducted to The Worshipful Company of Butchers in 2021, which is one of the oldest of the 110 City of London Livery Companies.
Matt loves our Fennel salami with a nice cold beer.
We are a specialist Cured Meat producer in Worcester Park. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe's greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.