Meet Our Team
We're a small but growing team of butchers, fishmongers and chefs
Lucy Smith, Butcher & Co-Founder
Our co-founder Lucy comes from a family of farmers and butchers, and believes that if we’re going to eat meat, we should be eating the very best once a week, rather than the worst every day.
Before starting The Cut Lucy ran her own organic butcher, and has built a network of close relationships with the world’s best organic farms, chefs, and food lovers. When she’s not at work you’ll find Lucy in the kitchen at home cooking a feast from one of her many Ottolenghi cook books.
Stephen Corran, Fishmonger & Co-Founder
As a teenager Stephen swore he’d never end up in the family fishing business, but after a short stint as an accountant, the call of the ocean was just too hard to ignore. He’s seen the impact of overfishing first-hand, and co-founded The Cut because he believes we should all be eating less, but better fish.
He’s a strong advocate of sustainable fishing (and eating) practices, and is excited about supporting sustainable fisheries. Outside of work Stephen is kept busy by a growing family, who loves being out on the water as much as he does.
Claire Wood, Chef & Brand Ambassador
Our brand ambassador Claire has never been one for the spotlight, but ever since winning her first Michelin Star she didn’t have much choice. She’s run some of the best kitchens in the world, and after seeing the human and environmental costs of our obsession with cheap meat, decided to shift both her eating and cooking towards a plant-heavy, meat-light approach.
We’re so excited to have her join The Cut team not just as a brand ambassador, but as your source of recipe inspiration each week.
