F
JOSH BALL BUTCHER
L-Bo Butchery is owne
d and
operated by Josh an
d Shelley
Ball who took on the
business
in 2010. Josh, a quali
fied
butcher and local M
acleay
boy, undertook his ap
prenticeship in Kemps
ey by a well-known
Allan Harris, who had
butcher at the time,
a successful and large
shop in the commun
ity.
Josh and Shelley’s aim
is to provide quality
fresh product to locals
suppliers that are ‘a
cut above the rest’.
sourced from local
All beef, pork, whole
bred, grown and raise
chickens and ducks
d on properties with
are
in the Macleay Valle
y by local farmers.
Josh works extremely
closely with Chef Llo
yd Newell to provide
days and week ahea
speciality orders for
d. He provides the sim
the
plest of orders such
days to specialty cu
as BBQ packs for Bo
ts such as the dry ag
wls
ed 100 day old 750g
m Viking Cutlets.
Often the two are se
en toiling together wo
rking on their latest re
for our private Degu
cipes and secret mixe
station’s dinners.
s
Both men are passion
ate about their trade
and keen to express
the best quality and
themselves by providi
flavours, that not on
ng
ly satisfies the custom
experience for the pa
er,
but delivers an
late.
LLOYD NEWELL CHEF
ef,
Our talented and fun-loving Ch
ley
Val
ay
cle
Ma
the
in
Lloyd, grew up
in
ip
esh
ntic
pre
ap
and started his
Sydney
Sydney in 1986 . He worked in
fine
of
ber
num
a
in
rs
for many yea
nts.
me
dining establish
rned
After many years away, he retu
a
n
ope
to the Macleay Valley to
ther
successful business with his bro
ided
dec
d
Lloy
Kevin. Fast forward and
and
ak
bre
ed
to take a much deserv
nd
venture out to explore our gra
.
ture
ven
countryside on a bike ad
at Freshwater
to the pans at our lovely club
ck
ba
d
hea
to
d
ide
dec
n
the
He
ant and
to create a high quality restaur
Grill with a clear vision in mind:
rise that he
surp
no
It’s
of.
ley can be proud
Val
our
t
tha
nce
erie
exp
ing
din
ermen in this
e from farmers, growers and fish
duc
pro
al
loc
the
sing
utili
es
lov
area.
duce the
remely passionate about the pro
He and his kitchen team are ext
ly on the
sole
sed
ign the seasonal menus ba
Macleay Valley yields and des
local
the
from
ilable. He draws inspiration
al basis
beautiful produce readily ava
son
sea
a
on
that the local area yields
azing
seafood, meats and produce
am
es
duc
t challenge diners and pro
to create flavour sensations tha
taste results.
7