Summary: First of all I've got to apologise for the audio quality - we recorded this at the City Larder Kitchen where all the noisy fridges and stainless steel did us no favours. Please try and get over that. Lesson learnt, my bad. In this episode Zac explains how Rockpool dry age there beef, he also talks about sustainability and what that means to him and Rockpool, as well as some great tips on managing a big team.
