Meet the Team
The long-serving team of staff at Penny’s Quality Butchers have truly dedicated themselves to the customers of our shop for decades. With a focus on superior customer service, hard work and a positive attitude, the Penny’s team are a happy bunch who work extremely well together to keep the cogs of this incredible place turning seamlessly.
With the retirement of Stephen and Bernadine Penny in 2018, the Penny’s team has undergone a few changes over the last year but are we are very happy to say that all but a few of the well-loved and recognisable faces are still gracing the blocks and counters of this fine butcher shop.
Growing up in a household of four boys in Auckland, Stef remembers the pleasure of round-the-table gatherings, enjoying nourishing home style cooking. Local produce, exceptional meats and distinctive flavours ignited his love for food, and Stef travelled to Sydney to explore his options in the industry. Following a stint in retail management Stef began training as a butcher in 2001, and won the East Sydney TAFE Apprentice of the Year in 2005.
After spending 10 years learning the trade throughout some of the most reputable butcheries of Sydney, Stef opened Millin’s Free Range Butcher in Balgowlah Heights in 2011. Over the years, the gourmet products that Stef and his team have produced have been awarded a staggering number of trophies and awards for a butcher of such a young age.
Millin’s owes its success to Stef’s foundation philosophy: that the beautiful products he and his team prepare are more than just ingredients. Stef is devoted to providing what his customers want and need, resulting in innovative and tasty meal solutions, prepared using traditional methods with a genuine artistic flair.
In July 2018, after many years dreaming of one day achieving his ‘ultimate goal’ of owning Penny’s, and after months of discussions with Stephen and Bernadine Penny, Stef and his wife Angie took ownership of Penny’s Quality Butchers.
Moving to Penny’s was always the next step for Stef as his passions and beliefs in customer service and the highest quality meats align so completely with the traditions and values of the well-established Penny’s brand.
Stef’s goal for Penny’s is to keep it thriving as it has done for the last 30 years, by adding just a touch of modernity to the tried and tested methods of production as well as introducing some convenient new products to keep the loyal Penny’s customers well looked after.
With a passion for the traditional art of butchery, Stef’s techniques honour every animal and his trade. Every cut and every meal presented at Penny’s is prepared on premises using the finest wholesome, pure and simple ingredients, utilising the entire animal.