Hudson Meats first opened in Surry Hills in August 2007 by Colin Holt & Jeff Winfield. 

Hudson Meats follows the “Paddock to Plate” philosophy and the Hudson team specialise in sourcing regional produce and frequently liaise directly with the farmers.

At Hudson’s you will be able to find Cape Grim Grass Fed Beef from Tasmania, Dry Aged Beef, Lamb from Cowra, Pork from Byron Bay, Barossa Chickens, Italian Prosciuttos, Spanish Jamón and Artisan handmade Salamis.

In November 2008, the Cammeray store was opened and that's when Phill Mitchell joined the partnership, who was initially working at the Surry Hills store.

On 26th November 2009, the Lane Cove store was opened, the third store for Hudson Meats team.  At each of the stores,
you will find all the same quality products that Hudson Meats is known for.

colin holt

Colin has been involved in the hospitality industry for over 20 years. 

In addition to owning and operating his own restaurants, Colin has also had the opportunity of working alongside some of Australia's well known and respected Chefs.

Colin's extensive and broad experience of working in some of Sydney's award winning restaurants include: Chez Oz, Claudes, Le Triannon, Bistro Moncur and his own restaurant Bistro Pave.

With his own restaurant Bistro Pave, Colin was the recipient of 2 Chef Hats from the Sydney Morning
Herald Good Food Guide Awards for 3 consecutive years (1997, 1998, 1999).

phill mitchell

After completing his schooling, Phill completed his apprenticeship as a butcher at some of Australia's finest butchers.   Having then mastered his skill, Phill headed overseas to expand his knowledge in butchery, working alongside award winning butchers in London.

On his return to Australia, Phill joined Hudson Meats in 2007 where he continues to expand his skills in his craft and pass on his knowledge to customers.