Chef-owner Paul Day hails from Stafford, UK, where he trained as a butcher and ran his own shop. He sold the shop at age 20 to move to London, where he worked in Chinatown refining his Asian butchery and culinary techniques. In his life as a chef, Paul rose through the ranks in the kitchens of world-renowned Asian restaurants in London with time spent in New York, Tokyo, Istanbul, India, Spain and Italy.
Paul’s background as a butcher was formative to his starting The Real Meat Society, Sansho’s sister butcher shop with two branches in Prague. It was the first Czech butcher shop to promote heritage and local breeds, to follow the concept of slow growth that fosters sustainability and happy animals, and to adhere to a strict process of dry aging to get the most flavour out of each cut. Find out more at www.trms.cz.
Just across the square from Sansho, Maso a Kobliha (Meat and Doughnut) is the home of fun takes on classic English pub food in a relaxed setting with an emphasis on local craft beers and liquors. It houses a branch of The Real Meat Society butcher shop and serves brunch on Saturday. Visit us at www.masoakobliha.cz to find out more.
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