Daughter of the butchers.

I founded Butchers Daughter in 2016.  We design food and flower experiences in Sydney and Newcastle.  

The brand derives from mum and dad being butchers in Dubbo (Roy and Suellyn Seaman).  I grew up on a sheep farm outside of town called Nepunya, and got my concept of food and flowers from the displays my folks did in their butcher shop with fruits and vegetables.

From age seven I would forage with my best friend Heidi in and around Dubbo. We would pick flowers from all the gardens in the streets surrounding her house and dress the dining table and serve cups of tea. I loved to cook and would make meals and serve them like a waitress when mum and dad had friends over. The table was loaded with flowers I found and decorations I made in my room.

I worked in the shop with my sister Emma starting as cashier in the fruit section when I was 12. Their shop was the only in the region to not have to use saw dust as a method of collecting fat from off the floors. They were styled to prescision in wares and there was an old bath I still have they filled with plants. 

My two week work experience at Captain Cook Cruises had me leave school in year 10 to join the Howarth family as kitchen hand then called galley girl.  I moved from below to top deck commentating about Sydney and beautiful harbour to the tourists on board and selling tickets at the cashier.  

Prior to opening I managed large scale catering companies Bayleaf and Aria Catering by Matt Moran. This took me to tour Australia with ACDC, Coldplay, Grace Jones and Chris Issak, and produce Gold Dinner, TEDx Sydney, Silver Park, Magic Millions, Dinner en Blanc and New Years Eve at the Sydney Opera House.

Occasions curated by Butchers Daughter are with thoughtfulness, from my heart, and in sentiment to the past forward.

Enquiries (02) 9439 0045 contact@butchersdaughter.com.au