Malcolm has a long heritage in butchery; as a second-generation butcher, he began working with his father when he was 13 years old – and with his bowler hat and mutton chop sideburns, he is butchery personified. He reminisces, “I don’t know what it is with the meat industry, but I always watched my father and I was always very impressed with it and the history behind it all; what that product was and where that product came from. It’s not just about it being a piece of meat on the block, it’s about going behind the scenes and the people you meet – the characters and the passion that they have for producing something wonderful and beautiful.”
It was 15 years ago that Malcolm bought the business from his parents. Telling us about that journey, he explains, “My wife and I have expanded it into the business it is today with a great team of people behind us. With that team and ourselves, we’ve gone on and hopefully provided the quality and the service that’s expected of a family business like ourselves.” It’s the familial, community feel of Pyne’s that truly sets it apart, as well as the care that Malcolm takes in the business, which shines through when he says, “People talk about it as a trade, but I don’t want to talk about it as a trade; it’s a craft.