CANNINGS went from strength to strength in it’s first two years – from a humble three employees, to a dedicated team of 20 people, serving an average of 250 – 300 customers a day. Many great things went our way, very quickly. We were recognized as Melbourne’s finest butcher in The Age Good Food Shopping Guide 2011. And a panel of Epicure judges decided we had the second best homemade ham in Melbourne. But most importantly, the loyal community of Hawthorn West chose to support free-range, ethically farmed meats. This brings us all a little bit closer to a world where animal welfare is encouraged and intensive farming is not accepted. Thank you all for your support!

Sam Canning completed his Certificate III – Retail Meat Processing in 2001 after a four year apprenticeship at South City Meats, Hampton. Once completed, and after a short period of time butchering for both leading supermarkets, he chose to pursue professional ambitions abroad. Whilst living in London, Sam worked for The Ginger Pig, a business that farmed their own pigs, cows and lambs in Yorkshire and sold them through their London shop and Borough Market stall. This is where Sam learned the art of dry-ageing beef. 2009 saw him back in Melbourne and managing Polkinghornes in Albert Park – another paddock to plate style, boutique butcher. It was during the time spent with Polkinghornes that Sam chose to channel all of his experience, and after six months of business planning, Sam’s first day of trading at CANNINGS was 18th July, 2010.