HomeUncategorizedMeat and Greet Paul West at Grampians Grape Escape

Meat and Greet Paul West at Grampians Grape Escape

Crowned on multiple occasions in the short time they’ve been open, James Collicoat from Avoca’s much-loved butchers, Pyrenees Premium Cuts, is set to take to the stage at Grampians Grape Escape, hosting a butchery masterclass with Paul West from River Cottage Australia.

A cut above the rest, the locally owned and run business started up in Pyrenees Wine Country just 2 years ago and have now opened a second shop in Maryborough. A testament to their butchery skills and fine choice in local meat.

In true essence of what Grampians Grape Escape is all about, Pyrenees Premium Cuts made the perfect choice to team up with Paul West, supporting other local businesses by supplying a range of wines, relishes and olive oil among other Pyrenees produce.


Paul West is a passionate advocate of real food, community, regional living and sustainable agriculture. He is widely known as the host of River Cottage Australia, which followed his journey to grow farm fresh food and then cook and share it with his local community.

Grampians Grape Escape are thrilled to have him, along with Matt Sinclair from MasterChef AU and The Cook’s Pantry, as guest chefs at this year’s festival in Halls Gap, May 5 to 6.

“It’s been really nice to see the response people have to Paul’s upcoming appearance at the festival, we are so excited to have him on board” said Co-Festival Director, Vanessa Briody.

“He has a huge following and is clearly adored by many, I think because of the relaxing nature of the show and Paul himself, not to mention the country’s love for his dog Digger.”

As well as a walk around to “meat” and greet festival goers and exhibitors, the trained chef and now the poster boy for sustainable farming and organic food, will assist James with a head to tail butchery Masterclass using a pig donated by Australian Pork.

The Sunday masterclass will educate spectators on the different cuts of meat, the versatility of pork and nose to tail cooking.

Some of the cuts will then be used in Matt Sinclair’s cooking demonstration where he will whip up an Asian inspired pork dish, with the remainder going to a festival volunteers barbeque, so nothing is wasted.


You can see Paul in action at:

SAT 5 MAY: 3pm – 3.45pm

Lamb forequarter chops, shaved sprout salad and tangy herb sauce using Grampians Wild Lamb

SUN 6 MAY: 11am – 11.45am

A butchery class with Pyrenees Premium Cuts