Born and raised in Newfoundland, Margaret started her career studying retail butchery in Montreal. She worked in several butcher shops and delis before finding her way to Waterwest Kitchen and Meats in St John’s. Here, she honed her butchery and hospitality skills for 5 years. She moved on to aide in the backyard nose to tail barbecues and smoke pits at Mallard Cottage, eventually finding her current position butchering and cooking at Rabble Restaurant.