Business profile – Hudson Meats

Colin Holt

HUDSON MEATS

NOW THE ONLY BUTCHER LOCATED IN THE LANE COVE PLAZA AREA, TVO SPOKE WITH COLIN TO UNDERSTAND MORE ABOUT HIS BUSINESS.

Colin Holt has dedicated his career to food. A trained chef, Colin decided to enter the world of butchery after recognising a clear gap between the quality of the meat being made available to the restaurant trade compared to the retail market.

Colin launched his first Hudson Meats store in Surry Hills in 2007 (“I needed a strong brand – the meat packing district in New York is on the Hudson River, so this was the inspiration behind our name.”) Cammeray followed, before Holt opened the Lane Cove store in 2009 within the Market Square arcade. Mosman and Drummoyne stores opened thereafter.

What attracted you to Lane Cove?

This area was a great fit for our business as it is so family oriented. We’ve noticed that people on the North Shore tend to entertain at home more - certainly compared to the eastern suburbs - and they appreciate good quality produce. Our customers are quite educated about food and they have become more experimental, particularly as a result of watching shows like MasterChef.

What makes Hudson Meats different?

We always source top quality product and we know where it comes from, as we maintain relationships with many of the farmers who supply our products. We help to educate our customers as well, answering questions and giving suggestions and advice on what they are buying. All of our egg, poultry, meat and dairy products come from animals that have been raised on green pasture. This means that the products are not only healthier for you, but this practice promotes and improves the welfare of animals, helps put an end to environmental degradation, supports small-scale farmers making a living from the land and assists with sustaining rural communities.

How would you describe the current business environment?

Lane Cove is tough at the moment. Since the Rosenthal development started construction, our business has fallen 15% - less carparking has meant less customers. Having said that, we have just renewed our lease, so we are very hopeful that once the development is complete, business will grow.

What’s one thing people wouldn’t know about you?

Before I started Hudson Meats, I worked as a chef for some of Sydney's top restaurants including Chez Oz, Claude's and Bistro Moncur. In the 90’s I had my own restaurant - Bistro Pave - in North Sydney and I picked up two chef's hats in The Sydney Morning Herald Good Food Awards.

If you could change one thing about Lane Cove, what would it be?

The parking situation…and also the infrastructure, so that it is easier to get into and out of Longueville Road.

What 4 words would you use to describe Lane Cove…

1. Family. 2. Children. 3. Alive. 4. Buzzy

RECIPE

Colin’s slow cooked lamb shoulder

SERVES 4-5

INGREDIENTS

1 lamb shoulder

375ml verjuice 365ml veal glace 8 eschallots - peeled 2 cloves of garlic - crushed 3 tblspns Hudson Meats olive oil

6 sprigs of thyme 2 bay leaf 1 lemon (zest & juice) 1 bunch flat leaf parsley Pepper Salt

METHOD n Heat half the olive oil in a large pot and brown the lamb shoulder.

Remove the lamb shoulder from pot and set aside. n Add the remaining olive oil to the pot and lightly sauté eschallots and garlic. n Add the verjuice and lightly simmer for approx. 2 mins.

Add the veal glace/stock and place the lamb shoulder back in the pot.

Add the thyme, bay leaf, salt and pepper. Place lid on top of pot and put into a pre-heated oven of 120C. Allow 5 hours cooking time on a low heat. n Remove from heat and place the lamb shoulder and juices from the pan into a serving dish. Sprinkle the lemon zest over the lamb shoulder.

Squeeze the juice of the lemon over the lamb shoulder.

Garnish with roughly chopped flat leaf parsley. n Serve with roasted kumera and garlic greens.