David's story started on his family's former dairy farm in Ashurst, West Sussex, where he developed a deep love for the land and its animals. 

In his early twenties, David embarked on an exciting career as a chef, honing his skills in renowned establishments such as The Crown Inn Dial Post in the picturesque Sussex countryside.

David's interest in meat preparation led him to explore traditional butchery techniques, focusing on curing methods and the art of seasoning charcuterie to enhance flavour profiles. After gaining experience under the mentorship of a local butcher, David established Calcot Farm Produce in 2011, which specialises in creative artisan cured meats, fresh cuts, and an assortment of complementary products.