Hi, I’m Ash!

My story at R.S. Troutt Butchers started when I was just 12 years old. I was heading off to America on holiday and wanted some spending money, so I did what any ambitious 12-year-old would do… I walked straight into the shop and asked Richard, “Have you got a job?”

To my surprise, Richard looked at me and said, “Come back Saturday, 8am. Nice and early!”

So, bright and early on Saturday morning, I turned up, met Richard and Dave for the first time, and was promptly sent out the back to pull up all the weeds. Richard wanted to see how hard I could work before letting me loose in the shop. No interview, no CV, just good old-fashioned weeding!

I cracked on, did a cracking job (if I do say so myself!) and was told to come back the following week. It was only then that Richard realised I was actually 12, not the older lad he’d assumed I was! Mum had to sign a form to say I was allowed to work, and the rest, as they say, is history.

Over the years, I’ve gone from pulling weeds to helping shape one of the busiest parts of the business.

When Richard had his knee operation, the little café at the end of the parade closed down, so I decided to bring in my trusty George Foreman grill and start cooking some hot food. We began with the basics — bacon, sausages and burgers — but it didn’t take long for things to grow.

After a shop refit in 2015, I pushed for us to introduce a proper sandwich bar. Richard eventually agreed, and now we offer a huge selection of baguettes, baps and sandwiches. Looking back, it’s been one of the best things we’ve done, bringing in so many lovely customers and making the shop an even bigger part of people’s daily routines.

One of the best parts of my job is the customers. Over the years, I’ve got to know so many by their first names, and some walk through the door and I already know exactly what they’re going to order before they’ve even opened their mouths! We have a good laugh, a bit of banter and a proper catch-up. Whether you’ve been coming in for years or you’re visiting us for the first time, everyone gets the same welcome. That’s what I love about this place — it’s not just about the food, it’s about the people.

When I’m not behind the counter, I’ve usually got a set of darts in my hand. I currently play for three different teams and am vice-captain of two of them. Last season was a particularly good one, with two promotions and a second-place finish in another league. Not bad going! I clearly don’t like sitting still for too long.

And then there’s my other great love… Arsenal Football Club!

If Arsenal are playing, you can guarantee I’ll be watching if I can. If I can’t get to see the game, the radio is going on. And when Arsenal score? Well, let’s just say the whole of the crossroads is probably going to know about it!

From a 12-year-old looking to earn a bit of holiday money to being part of the heart and soul of R.S. Troutt Butchers, it’s been one heck of a journey. I’ve grown up here, made some fantastic friendships and had more laughs than I can count.

I wouldn’t change it for the world. Here’s to great food, brilliant customers, a few winning darts matches and, hopefully, plenty more Arsenal goals to shout about!

Come in, say hello and get your order in — chances are I already know what you want!

Hi, I’m John!

My love affair with all things food started at the ripe old age of 15, when I landed my first job at The Blue Flag in Cadmore End. Little did I know, that first step would kick-start a lifelong passion for great food, fantastic ingredients and making people smile through cooking!

Since then, I’ve worked in a variety of kitchens, picked up a few tricks of the trade, and even squeezed in getting married and raising two amazing daughters along the way!

One of my career highlights was working at The Royal Oak in Marlow, where we proudly scooped up Best Dining Pub in Buckinghamshire not once, but twice! From there, I took on my first Head Chef role in Aylesbury and continued moving around, learning new skills, exploring different styles and adding more strings to my culinary bow.

Then came a chance conversation at Tudor House in West Wycombe with Nik, which led me to meet Richard — and opened the door to a whole new adventure.

These days, I’m all about getting back to basics and celebrating the journey from source to plate. I’m also finally enjoying that elusive work-life balance, which means more precious time with the family without losing the passion for what I do. Happy chef, happy family!

And the best bit? I still get a massive smile on my face helping customers create stunning food at home. Whether it’s sharing handy hints, passing on a few chef’s secrets or showing how a little know-how can turn a good meal into a great one, I love helping people feel more confident in the kitchen.

Because great food doesn’t have to be complicated — it just needs a little love, a few good ingredients and a sprinkle of chef’s magic!

Hi, I’m Pat, although you might know me as Patsy — or, if you’re part of the R.S. Troutt team, “The Old Girl”!

I’ve spent a good chunk of my life in the world of food, and you could say I’ve picked up a trick or two along the way. My journey began at Ealing Hotel and Catering College, where I studied for four and a half years, earning my City & Guilds qualifications and AHMCI membership. So, long before I joined the Troutt team, I was already busy learning the ins and outs of the catering world!

Over the years, I’ve worked in just about every corner of the industry, from industrial catering and hospitality to hotels and event catering. I’ve even been Deputy Catering Officer at The London Clinic and Catering Manager at Ealing Polytechnic, where I was responsible for feeding around 1,000 students a day! Now that’s what I call a busy lunch service!

I first crossed paths with Richard Troutt while working for a sandwich bar and event catering company in Bourne End. At the time, Richard was busy giving the Hazlemere butchers shop a makeover, expanding the sandwich bar and introducing a range of homemade goodies, including ready meals, quiches and pies.

He was looking for someone to take charge of the kitchen production line, and somehow, our paths came together. That was over 10 years ago, and here I am, still happily part of the team!

These days, I work a little less than I used to, but don’t let that fool you — there’s still plenty of experience, knowledge and kitchen know-how tucked away in this old girl yet! After all, when you’ve spent years feeding thousands of people, a busy kitchen at Troutt’s doesn’t seem quite so daunting.

What I love about working here is being part of a team that cares about good food and takes pride in what we make. There’s something special about preparing homemade food that people can take home and enjoy with their families, whether it’s a comforting pie, a tasty quiche or a ready meal for a busy evening.

I may have a few more years under my belt than some of the youngsters, but experience counts for a lot — and I’m still enjoying every minute of being part of the Troutt’s family.

So, here’s to good food, great colleagues and proving that you’re never too old to enjoy what you do!

Hi, I’m Nadiia!

My story started in a small village in Western Ukraine, where I grew up before moving to the city to study at university. After graduating, I spent four years working as an accountant — but life had a very different adventure in store for me!

In 2011, I took a huge leap of faith and moved to London, ready to start a new chapter from scratch. New country, new language, new beginnings!

Over the years, I’ve worn many different hats, from cleaning and housekeeping to babysitting, working in coffee shops and the food service industry. Every experience taught me something new, helped me grow and brought me one step closer to discovering where I really belonged.

And then, about a year ago, I found my way into the wonderful world of butchery, joining the team to create delicious ready meals at R.S. Troutt Butchers. Who knew that a little change of direction would lead to such a tasty adventure?

I now live in High Wycombe with my husband and our two lovely boys, aged 7 and 10, who certainly keep life busy! When I’m not at work, you’ll usually find me cooking or baking up something delicious for my family — because, in my book, there’s nothing quite like bringing people together over good food.

What I love most about my job is knowing that the food we make brings a little happiness to our customers’ tables. Whether it’s a comforting ready meal for a busy evening or something delicious to share with loved ones, I put care and a little bit of heart into everything I make.

For me, food is all about love, family and bringing people together — and I’m so happy to be part of the R.S. Troutt Butchers team, helping spread a little happiness, one delicious dish at a time!

Hi, I’m Nik!

My story started in London, where I began my butchery apprenticeship at the grand old age of 16. But before I could get too comfortable behind the block, life took me in a rather different direction — and at 17, I joined the Royal Navy!

What followed was an incredible 25 and a half years of service, adventure and experiences that certainly made for a few stories along the way. But it seems you can take the sailor out of butchery, but you can’t take the butchery out of the sailor!

Thirteen years ago, I found my way back to where it all began, returning to the world of butchery and bringing with me a lifetime of experience, plenty of stories and, hopefully, a few useful skills picked up along the way!

These days, I’m settled in Saunderton with my wife, enjoying life as a proud dad to two grown-up daughters and a very happy grandad to two wonderful grandchildren.

When I’m not busy at work, I love nothing more than heading out for a nice meal with my wife or enjoying a cosy night in. After years of adventure in the Navy, there’s definitely something to be said for good food, good company and putting your feet up!

I’m delighted to be back doing what I enjoy, working with great people and being part of a team that takes pride in good-quality food.

From the Navy to the butcher’s block, it’s certainly been a journey — and I wouldn’t have it any other way!