MEAT & GREET

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Marrow is a butchery and home store in Ōrewa, on the Hibiscus Coast of Tāmaki Makaurau, owned by Nick Thomson and Katie Cookson. The shop combines their respective skills – meat and homewares – in one excellent little store. “We make delicious products that are good for you and we sell linen that is sourced ethically,” says Thomson. “Across the range, we put a huge emphasis of traceability, be it meat or the linen we use.”

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Tell us what you do and why you do it.

After my partner and I travelled the world, we wanted to open a little store that highlighted both our skills. While it’s odd to think of meat and linen together, we think the combination creates thoughtful kitchens – the place we think is the heart of the home.

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What did you set out to do?

Ōrewa is my home, so returning back to where it all began makes it really special. The idea of the shop is a combination of ideas seen abroad – we wanted it to feel like an extension of your own kitchen, where the service you receive is homed in on you, and your family’s meal.

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Great name. Tell us about it.

We wanted to highlight the story of how we use every part of the animal for something. A sustainable approach to eating is doing what’s right and using every part.

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What do you do that’s special?

We’ve stepped up our production so we make our sausages and other products daily, just like a baker bakes bread. All ingredients are natural, made from scratch with a celery extract replacing any nasty preservatives.

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What are you eating at the moment?

Right now, being summer, we’re enjoying our bone-marrow burgers.