Meatsmith’s Sascha Randle awarded prestigious Winston Churchill fellowship

Passionate chef and charcuterie aficionado, Sascha Randle, has been heading the Meatsmith kitchen since 2017. She joined the team after working with some of Melbourne's finest, including French chef Phillipe Mouchel who trained with Paul Bocuse. A childhood spent in her grandparents’ continental butcher shop, her expansive restaurant career and a desire to bring hard-to-find charcuterie to Australia inspired her successful application to the Winston Churchill Trust - a foundation that gives people an opportunity to further their research in their area of expertise. 

Sascha was awarded 'The Saskia Beer Fellowship' - a specialist award that supports the innovation of food production in Australia. The prize will see her head to France on a research trip, working under industry greats, Gilles Verot and Sebastien Zozoya - world-renowned charcutiers with acclaimed Maisons located in Paris and Bayonne. Here, Sascha will further learn the art of producing exceptional pâtés, saucissons and hams and bring that knowledge back to Melbourne.

Those who have tasted any of Meatsmith’s handmade pâtés, hams, sausages and terrines will appreciate the passion and craft which affirms the smallgoods program that Sascha proudly leads. We are thrilled that her talent and drive has been acknowledged in this fellowship and we can’t wait to see what knowledge she can share on her return. 

Congratulations Sascha!