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Greg graduated from the Veterinary University of Thessaly, Greece in 2003. He then moved to England where he studied Meat Science MSc at the University of Bristol, graduating in 2004 on completion of a thesis on the Survival of Campylobacter in raw chicken. Greg then started his veterinary career in the public health sector in the Midlands, overseeing animal health, welfare and hygiene practices in red and white meat slaughterhouses and processing plants. In 2008 Greg became the Lead Veterinarian for the Food Standards Agency in one of the 37 Clusters across GB assuming Technical and Management accountability, in safeguarding Public health, Animal health and Animal welfare. His area contained some of the largest broiler, hen and duck processing plants in the country. Greg decided he would like to venture into a more clinical veterinary field and joined St David’s in Dungannon in December 2011 where he has been mainly dealing with the commercial layer and broiler sector, but also carrying out the majority of the game work in Northern Ireland.