Behind their legendary burger patties, mouth-watering steaks and delicious biltong at Wozza Meats is a father-and-son-in-law who share a mutual respect that far exceeds the popular butcheries and top-class meat and poultry they have become famous for.

Respecting each other’s roles, communicating openly and honestly, and always remembering to have fun. These are just some of the reasons why Wozza Meats owner Warwick (or Wozza) and his son-in-law and company CEO, Richard, work so well together.

The true depth and value of their relationship, however, goes far beyond the daily grind of running three busy and successful butcheries. To Wozza, Richard is the son he never had, and the feeling is mutual for Richard, who grew up without his father.

Married to Wozza’s youngest daughter, Jade, 34-year-old Richard was born in Amanzimtoti. He moved to Ballito and started working as a sound engineer at Linc Church 10 years ago.

He and Jade met at bible study, and he met Wozza a few weeks later at the opening of his first Ballito Wozza Meats butchery. Wozza asked him to set up the sound in the new store after meeting him, and quickly realised Richard had a natural ability with technology – something he (and his businesses) were lacking.

“At first, he helped out with setting up our tills, and then our back-of-house and stock control systems,” says Wozza. “Having him here was great because it freed me up to do the part of the job that I love – working with the meat and interacting with our staff and customers.”

With over 37 years of experience as a butcher, Wozza grew up on a farm in Underberg. His first job was working in a butchery while he was in the army in the late 1980s. “I enjoyed it and had a natural affinity for it, so I decided to stay in the butchery business in Pietermaritzburg.”

Wozza later moved to a butchery in New Hanover where he became general manager and eventually managed a group of butcheries. He relocated to Ballito in 2011 and ran his butchery within a supermarket before opening the first two Wozza Meats branches in 2017 (the second being his store at The Market). He opened his third in Salt Rock in 2023.

Now, Wozza and Richard work side by side, both deeply passionate about the business and ensuring their customers receive the absolute best meat and poultry possible. “Richard is the CEO of the business and my right-hand man. He manages the systems while I am usually working with the meat, interacting with customers, training staff and testing new recipes.”

A true family affair, both Jade and her mother, Wozza’s wife, Lovey, also contribute to the business. “Both Richard and I wish our wives were here a little more often,” Wozza says, smiling, “we do love having them around.”

Having been close to his late father and a father of three daughters himself, Wozza says Richard is the son he never had. “I had a great childhood on the farm and my father taught me so much. He instilled a strong work ethic in me, always emphasising the importance of having a good work-life balance. I have tried to pass that on to my daughters, and to Richard as well.”

Asked how they manage work disagreements, Richard says they have an open and honest relationship and luckily, they think quite similarly. “Wozza has trusted me and allowed me to try new things and incorporate technology into the business.”

Finding a balance between work and family hasn’t been too much of a challenge, Richard says, mostly because ‘shop talk’ is forbidden at the dinner table. “Both our wives are strict about us not bringing work home, especially when we are spending time together as a family. That’s our norm now.”

Although their roles within the business are well-defined and different, Wozza and Richard often spend time together, sharing ideas and discussing meat (a passion Wozza has passed on to Richard). They also go on road trips occasionally to find new farms and meet the farmers.
“I think my biggest piece of advice to fathers and sons working together,” says Wozza, “is to keep having fun and not take yourself too seriously. There are going to be stressful moments in any business, but just never let go of the fun.”