About us
Meet the team behind your premium meats.
Our small but passionate team brings together global experience, boundless talent and a love for crafting Hawke’s Bay’s finest meats.
Led by Ben Andrews, a master butcher with 27 years in the industry, we pride ourselves on authenticity, trust, innovation and expertise.
Ben Andrews
Owner & AWARD WINNING Butcher
With 27 years of experience in the meat industry, Ben brings unmatched expertise and passion to The Classic Butcher. Starting his journey at Verkerks Limited in Christchurch, Ben grew and honed his skills to become a master of his craft.
Ben’s favourite parts of the job are setting up the display case with all the amazing fresh cuts, and interacting with customers, a perfect way to combine creativity with connection. When it comes to butchery, he loves working with Beef Picanha, a flavourful cut he expertly cooks over charcoal to bring out its rich, smoky profile.
For cooking method, Ben's favourite is the primal yet refined art of charcoal barbecuing. It’s a skill that speaks to his appreciation for maximizing flavor profiles. As for condiments, bread and butter pickles top his list for their satisfying crunch and zippy vinegar kick.
Outside of work, Ben has rediscovered his love for boxing and enjoys spending quality time with his family. Though he has a notorious sweet tooth and a penchant for late-night treats, his dedication to his craft is unwavering. If he weren’t a butcher, Ben says he couldn’t imagine doing anything else, it’s truly his calling.
James Dobbie
Apprentice
James brings a decorated background in the culinary arts to the table, adding to and enjoying the wealth of knowledge the Classic Butcher team has on offer. James loves crafting small goods, with the ability to blend and refine the flavours to perfection.
In the outdoors you’ll find James hunting, fishing or freediving, and after a hard day amongst the elements he will often kick back next to the smoker or open fire with a red wine, crackers and blue cheese.
Favourite cut… Bavette, also known as a flank steak. A brave choice.
Favourite condiment… Flavoured Butter, because butter makes everything taste better.
Matt Englebretsen
Butcher
With 10 years of industry experience, an apprentice award on the mantle and guitar licks as sharp as his blade, Matt is hot on Ben’s heels in the art of setting the display case. Favourite cut… Chuck Roast, perfect for pulled beef. Guilty pleasure… cold sausages, and with the old adage of “A little spice makes everything nice”, a good dollop of hot sauce never goes astray.
When not helping workmates and customers, Matt likes to hit the park with his dogs, who share his keen eye for quality meats.
Nick Comeau
Butcher
With a mean Macho Man Randy Savage impression combined with an appetite for pork chops, chocolate and milk, it goes without saying that Nick is the self-proclaimed morale booster of the team. With restaurant experience simmering in the background like the braised beef cheeks he loves so much, Nick’s new joy is breaking the beast down into the finest cuts, fresh to you.
When he isn’t keeping the laughs coming with the Classic Butcher team, you’ll find him hitting the outdoors and hogging all the mustard.