About Us
We are a specialist butchery in Islington, London. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe’s greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.
WHY BRITISH CHARCUTERIE?
British meat is exceptional. We have higher welfare standards than many of our neighbours, and a rich, diverse stock of breeds, and this makes for a fairer and tastier end product.
How We Work
Everything we do is about taste, quality and welfare,
Firstly, we source our stour meat from Britain’s very best farmers who care about animal welfare as much as we do. We visit every farm we source from.  And we’re always look for innovative thinking around food supply and sustainability.
British meat is exceptional. We have some of the highest welfare standards in the world and a rich, diverse stock of breeds, that makes for a fairer and tastier end product.
We taste and refine our recipes before tasting and refining them again to ensure our own unique processes brings out the best of our British meat.
Our master butcher then produces in small batches, not hurrying the process, or using any chemicals to accelerate, stabilise or artificially enhance our products.
Our Team
Matt Hill
Matt has been a butcher all his working life. He used his first boning knife at the age of 14 when he got his first Saturday job.
Matt Hill
Matt has been a butcher all his working life. He used his first boning knife at the age of 14 when he got his first Saturday job helping his local butchers in the Christmas rush. At 16, he enrolled as an apprentice butcher where he was traditionally trained.
He has managed butcher shops in and outside of London, and competed in butchery competitions across the continent.
Matt prides himself in developing new products, taking inspiration from different cultures and butchery styles, searching for a way to give old traditions a modern edge.
Matt co-founded Cobble Lane Cured and continues to add his creative flair and skill in developing our range of British cured meats.
Matt was inducted to The Worshipful Company of Butchers in 2021, which is one of the oldest of the 110 City of London Livery Companies.
Matt loves our Fennel salami with a nice cold beer.
Adam Brudnowski
Adam is a co-founder and the production master at Cobble Lane Cured. He grew up on a small farm in Poland beginning his butchery journey.
Adam Brudnowski
Adam is a co-founder and the production master at Cobble Lane Cured. He grew up on a small farm in Poland beginning his butchery journey by helping his family make their own smoked sausages. After gaining his meat processing diploma, he worked across Europe, honing his knowledge and skills in charcuterie production.
He learnt from the best and worked for the best. Adam applies his exacting standards to everything we make and our products are all the better for it.
Adam’s favourite meat is our award winning Islington saucisson, which he recommends with a good red wine or a rosé in the summer.
Lucy Hill
Lucy runs the business and accounts side of Cobble Lane Cured. Lucy started working in a local deli and butchers shop at 19 with partner Matt.
Lucy Hill
Lucy runs the business and accounts side of Cobble Lane Cured. Lucy started working in a local deli and butchers shop at 19 with partner Matt, where her love for fine foods (and her now husband) grew!
Lucy gained further business experience within the HR departments of the London Business School and the Evening Standard.
Lucy was very excited to return to the food industry in 2013 when Cobble Lane Cured was born. Lucy’s favourite meat is our pancetta in a homemade carbonara.
Sabina
Sabina is a hands-on member of our processing and production team and wife of Adam. She works in our butchers assisting in the making.
Sabina
Sabina is a hands-on member of our processing and production team and wife of Adam. She works in our butchers assisting in the making, packing and general grafting that makes our meats so delicious.
She has been involved in Cobble Lane Cured from the very beginning when we first sold at Farmers Markets. Her insight and taste buds make her a brilliant addition to our team. Se is currently in training for the speed of hand movement world record.
Her favourite meat is our nduja, delicious melted on top of a pizza.
Chris Hill
The newest member of the team, and keeping it firmly within the family (he is Matt’s brother), Chris climbed aboard the Cobble Lane Cured.
Chris Hill
The newest member of the team, and keeping it firmly within the family (he is Matt’s brother), Chris climbed aboard the Cobble Lane Cured train in September 2021 to help bolster our production capability. Mainly working out of our Buckingham site, he is currently learning the tricks of the trade to enable us to take the company to the next level. His favourite Cobble Lane snack are the kabanos sticks!
Andrew Shreeve
Andrew joined us during the beginning of Covid in 2020, following on from a previous position in the charcuterie business.
Andrew Shreeve
Andrew joined us during the beginning of Covid in 2020, following on from a previous position in the charcuterie business.
He has also worked in a variety of industries in Retail, Telecoms, and Film Distribution, in a career that has taken him from Norwich to London, to Auckland and Melbourne, as well as all over France.
When he is not answering your calls or e-mails, or juggling orders, he can be found treading the pavements training for his next marathon (whilst grieving over his beloved football team’s latest defeat), or devouring another packet of our addictive Kabanos snacking sticks!
