Laura Dalrymple and Grant Hilliard run Feather and Bone, a small Sydney butcher selling pasture-raised livestock sourced directly from sustainably run, mostly local farms. Laura shares her story.
Grant started the business in 2006, in a fit of blind enthusiasm about rare-breed sheep. He’d worked with unemployed youth, as a waiter and sommelier, and studied filmmaking – not exactly the background you need to become a butcher. He didn’t set out to be a butcher, but merely followed his fascination with terroir and food.
We believe there’s a fundamental link between the way an animal is raised and how it tastes on your plate. Our business is built around the desire to ‘open up the line of sight’ between farm and consumer, so that decisions are informed and considered.