Tim grew up in Western Australia and moved to South Australia to study at the University of Adelaide where he completed a Bachelor of Agricultural Science (Hons), and later a Graduate Diploma in Wine Business. He worked as a Senior Winemaker for Penfolds post university before starting his own wine business, RockBare, at the age of 25.
However, his passion always lay with cattle, and he eventually sold his wine business to concentrate on expanding his beef cattle enterprise. He now runs a vertically integrated beef business and farms 250 Poll Hereford breeders at Greenways in the lower south-east of SA, and at Meningie in the upper south-east of SA.
His business also has a dry ageing facility in the Adelaide Hills where he dry ages beef under the Kings + Queens brand (www.kandq.com.au) for his two restaurants, along with supplying this beef into other high end restaurants, butcher shops and supermarkets. The dry ageing facility is also export accredited and they currently also export their dry aged beef to the EU. His highly popular A Hereford Beefstouw (www.beefstouw.com)steakhouse restaurants have outposts in the famed Flinders Lane precinct of Melbourne (Est 2016), along with a restaurant in the East End of the Adelaide CBD (Est 2011).
Tim has experience in nearly all facets of the beef industry. From commercial cattle farming, feedlotting beef through to export for the EU market, butchering and dry ageing, and the retailing of beef through his two restaurants. He is a graduate of the Australian Institute of Company Directors and is also a qualified MSA beef grader. Highly regarded in the food industry, Tim even chosen to present his dry aged beef to the Prince of Wales and the Duchess of Cornwall in a tasting.
Tim understands the challenges of running his own business, and employs over 40 staff. He is extremely passionate about the Australian red meat industry, has served on industry boards and panels, and is always happy to assist Australian red meat producers achieve their career goals and aspirations.
