Nick Thomson

Nick Thomson is the founder of Marrow, a celebrated butchery and home store in Ōrewa, Auckland. With experience honed in East London, Byron Bay, and Melbourne, Nick combines international expertise with a deep respect for New Zealand’s culinary traditions.

Passionate about whole-animal cooking and inspired by Fergus Henderson’s Nose to Tail philosophy, Nick has built Marrow into a hub for sustainable practices, premium products, and community education through butchery classes and events.

Nick’s debut book, Marrow: Whole Animal Eating, reflects his commitment to mindful meat preparation, offering home cooks a chance to explore the art of nose-to-tail cooking with confidence and creativity.