Veterinary surgeons

At the tender age of seven Louise decided to become a swim coach for horses (being her top two favourite things at that age) and failing this she would become a vet (in order to persuade her parents to let her have a pet). Louise qualified from Royal Veterinary College and joined a traditional ‘James Herriot’ style practice to do equine work but quickly grew to love small animal surgery. She moved to Berkshire in 1992 to work in companion animal practice, devoting a lot of her time to surgery. After a number of years Louise had a break from work to have a family but also worked as a vet in the film industry and as a locum in general practice – and bred Labradors. She joined The Pines in 2012 and enjoys all elements of veterinary work; she’s currently developing an interest in dental surgery and has a soft spot for feline patients. Louise lives with her husband, two children and large menagerie of pets. Her interests outside work include very sporadic visits to the gym, DIY, gardening, reading, crafts and cooking – not all simultaneously though!

From a young age, Tom has had an interest in exotic pets and wildlife. He completed an MSc in wildlife biology at the Royal Veterinary College before moving to Australia to study veterinary medicine. Tom graduated from Murdoch University in 2015 then moved back home to Windsor with Lolly, his Aussie dog. Since graduating he’s been working primarily in small animal practice, developing his interest in exotic animal medicine and surgery. In his spare time Tom keeps and breeds a variety of pythons and boas. He is also involved with exhibiting these animals in shows across Europe and providing veterinary support. Outside of work Tom enjoys travelling, sailing and scuba diving.

Alison qualified as a veterinary surgeon from the Royal Veterinary College, London in 2007 and has been working in small animal practice since then, including working as a locum in various parts of the country. She then joined The Pines and settled down to start a family. Alison enjoys all aspects of small animal general practice and now works part time – she has a toddler to keep her busy for the rest of the week! In her spare time she enjoys the outdoors and exploring new places.

Hannah graduated from Cambridge University in 2018, where she also gained a degree in Physiology, Development and Neuroscience. She has worked in small animal practice since graduating and joined The Pines Veterinary Clinic in 2019. Animals have always been an important part of Hannah’s life and she has grown up with a wide variety of pets. She is interested in all aspects of clinical work, particularly neurology and internal medicine. In her spare time she enjoys travel, reading, gaming, baking, singing and playing a variety of musical instruments.

Hannah also has interests in broader veterinary medicine including one health, public health and ethics. Furthermore, Hannah is keen to train in veterinary acupuncture and use this as an adjunctive therapy.

Born and raised in Edinburgh, Callum graduated from the university there in 2013. He spent half of his first qualified year in rural Thailand, working part time as a vet with a variety of familiar and less familiar species whilst serving with the Christian organisation, OMF International. In the clinic, Callum tends to be more interested in medicine cases and he’ll likely see your pet if they have a condition that affects their skin. He is developing his skills in diagnostic imaging, using the ultrasound and x-ray machines. He’s also often involved in assessing the wildlife cases that may come in. Outside the practice, his veterinary interests are in zoonotic diseases and the integrative field of ‘One Health’ following on from a master’s degree he studied in conservation and infectious disease at Liverpool vet school.

On the few occasions that he is not working at The Pines, Callum is actively involved in St Mary’s, a local evangelical Anglican church. In whatever time is left, he enjoys walking and climbing (whilst missing the Scottish countryside) and cooking food from all over the world.