Meet the Team: Andy

Meet Andy, co-founder of Somerset Charcuterie.

It goes without saying that he’s been with the business from conception in 2014 but really he started his hand at charcuterie making around 2008.

As the owner of the business, Andy loves the fact that each day brings a different challenge (in a good way). From liaising with customers and navigating an ever changing landscape to moving the business forward, the only thing that’s lacking is enough hours in the day!

With a one year old and teenager to keep him on his toes, days start early at the farm for Andy with opening checks and then planning the day with the team.There’s generally a set weekly routine but this can change quickly to be reactive to orders, product that needs to be harvested from the drying room and changes in production demands.

Alongside his day to day tasks, there is always new and existing projects in sales, product development, eco packaging trials etc., the list is endless, as are the possibilities which is something Andy really loves!

If he didn’t work at Somerset Charcuterie, you’d probably find Andy running his own deli with a tapas style bar and a fishmongers or butchery, or perhaps a beachside café or restaurant.

When we asked Andy what he’s really good at but people don’t know, his response was “doing accents (apparently) and I can turn on a light switch with a beer bottle top from 10m away.” What a skill!!

The most memorable thing to happen during his time at Somerset Charcuterie was when Marco Pierre White called him out of the blue one Sunday – not your average Sunday to say the least! More recently, the best thing was winning Champion Charcuterie Product at the Taste of the West Awards with our Black Down Ham.

Andy’s favourite Somerset Charcuterie products are either Black Down Ham or Cheddar Pokers, ideally enjoyed on the beach with family and friends – sounds pretty perfect to us. There are some exciting new products launching soon too which may well change his current favourites so watch this space for more details coming soon…