The Butchery: Because it’s Cool
“Butchered with respect and eaten with relish” is the philosophy of Nathan Mills’ London-based The Butchery who care to remind you that not all meat is created equal.
Meat is seasonal, free-range, as chemical free as possible.
They tend to choose rare and native breeds, pasture-fed and sourced directly from smaller farms.
The Butchery: Because it Matters
The Butchery buy whole animal carcassess from and butcher it ‘nose-to-tail’ offering meat-lovers native-breed, free-range, pasture fed, dry aged – and tasty – meat.
Their chickens are kept in low densities and slow growing.
Their beef often comes with a unique story, such as organic ex-dairy Jersey cows and English Rose Veal.
The pork is from pure bred native breeds of pigs that are slowly and naturally grown
They offer hogget as well as lamb, which is slightly older and therefore has more depth of flavour.
You can find meat from The Butchery at four London locations: Spitalfields, Forest Hill, Bermondsey, and Brockley.
Did you know?
The Butchery also offer butchery classes at their archway at Spa Terminus. Classes always take place on Sundays, due to the fact that they take place in a full production butchery.
The classes are hands-on and done in small groups. You get to take home all the meat you have worked on, or have it stored and aged with them, depending on the animal being cut. All classes end with something yummy to eat.