Brent Hulena

Brent, a proud New Zealander, was lucky to grow up in Hawke's Bay, often referred to as the Fruit Bowl of New Zealand, and famed for its wineries. As a third generation farmer, agriculture and livestock management are in his blood.

Enthused by the wholesome food production scene, Brent began his 16-year career in hospitality at a local winery, and then gained experience at some world class hotels; Huka Lodge beside the Waikato River NZ, and Hayman Island within the heart of Australia's Great Barrier Reef. Having met his future wife Dawn, Brent moved to England in 2007 where he then spent 4 years as Head Chef at Hipping Hall, gaining multiple awards during his tenure.

Brent is passionate about native breeds and the conservation and enhancement of natural biodiversity in rural landscapes; so his 2013 appointment as the General Manager of Swaledale Butchers was the perfect match.

Home

Articles 6 Articles

Two pork loin chops cooking on a hot barbecue grill, charred and golden with visible grill marks
How-To Guides

How to BBQ Pork Loin Chops

Cooks in 5-8 minutes Difficulty Easy By

Learn how to BBQ pork loin chops with expert tips on seasoning, cooking times, and heat control. Get juicy, flavourful results every time with our step-by-step guide.

Raw beef mince in a bowl, made from heritage breed, grass-fed cattle – fresh, coarse-ground, and ready for cooking
How-To Guides

How to Cook Beef Mince

Cooks in 6-8 minutes Difficulty Easy By

Learn how to cook beef mince for perfect flavour and texture. Get cooking times, browning tips, and versatile beef mince recipes from Bolognese to koftas.