Chef Interview: Paul Day, Sansho, Prague, Czech Republic

"I opened this butcher’s shop seven years ago (almost two years after Sansho) so I could source all the meat for both the shop and the restaurant, knowing its provenance and being assured of the quality. When I opened, no other butcher was sourcing animals directly from the producer, and over the years we’ve worked with farmers and owners of smallholdings who tend to rear breeds native to Middle Europe, like the Prestice Black-Pied pig. In 2017, with the advice and encouragement of the Czech National Veterinary Service, we became a fully certified bio/organic butchery—the first and only one in the Czech Republic—and it remains one of my proudest achievements. We also recently enlarged the shop to add more preparation and storage areas, and created space for some tables where people can enjoy dishes such as homemade hotdogs, kimchi buns and Scotch eggs. In time we would like to produce our own cured meat and charcuterie too; it’s still a work in progress." - The MICHELIN Guide Nordic Editorial Team