Hendrik Dierendonck is one of Belgium’s best butchers and a meat connoisseur suppling some of the best restaurants in the Netherlands and also his own restaurant, Carcasse. His farm-to-table knowledge is behind Carcasse’s Michelin star, which was awarded for Dierendonck’s tender, flavourful main courses and imaginative, often surprising, side dishes. Craftsmanship, passion, terroir and ‘nose-to-tail’ are what’s important to Hendrik.