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Hailing from New Zealand, Brad joined The Meat Club in 2019 after changing up his legal career in favour of F&B. After successfully launching a Manuka honey drinks business into Asia, Brad made the move to Singapore and now heads up The Meat Club. He is a keen sportsman, particularly partial to a round of golf, and also enjoys cooking at home in his downtime. Go-to items from the range: Pork belly, whole ribeye fillet, NZ gurnard.

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