Ray Smith has been involved with butchery in various forms since he was fifteen years old, although he has had several other occupations over the years! He and his wife ran their own shop for twelve years and during this time Ray learned most of the skills for which he is so well known today.

In 1998 he met Hugh Fearnley-Whittingstall and became the River Cottage butcher, giving Hugh the benefit of his expertise and knowledge during the writing of both the River Cottage Cookbook and the River Cottage Meat Book, which hugh openly admits he could not have written without Ray's help.

Today Ray teaches butchery at River Cottage, running courses on turning pigs, lamb, game, venison and beef into joints, sausages, hams and salamis. He also runs a course dealing specifically with curing and smoking. He does a great deal of freelance work including bespoke butchery demonstrations for groups of smallholders and for private functions and has also given talks and demonstrations at the Channel 4 Taste Festival, the Ideal Home Exhibition, the Game Fair and other events.

He has recently helped Richard Squires, the Deer Manager at Melbury Park, set up a profitable venison business. Later this year they will be running courses teaching participants as much as possible about venison - both on the hoof and its butchery - in a day, with all attending taking half a deer home at the end of the day. Watch this space for further details!