Rare Quality, Well Done Service

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Avian Flu
....................
This year the meat industry is facing challenges in light of the Avian Flu epidemic. We recommend placing your orders as early as possible this year.

Whilst our Turkey & Goose farmer in Kent has been unaffected & Birds are now safely housed in their spacious barns,

Surrounding areas of Essex, Suffolk & Norfolk have been sorely impacted, with some of the biggest producers having to cull their flocks, along with similar problems on the continent (who import large amounts of poultry to the UK), this is likely to create a void which will filter down to Kent produce.

Free Range production has been affected more than intensively reared due to greater contact with wild birds with Geese & Ducks being affected the most

Bromley 020 8460 1407
Sidcup 020 8300 3225




Welcome to Carnivore



Philosophy

It was our goal from the start to do things differently.

We wanted to hark back to the good old pre-war era when intensive farming was unheard of and your butcher would start with a carcase & end with amazing lovingly prepared products.
Before rationing saw farmer needing to produce meat quickly & cheaply & Butcher's needing to make things go further & last longers to fit with the time. Unfortunatley when rationing ended these processes increased, Many of the old ways were put aside, Making products is much easier, quicker & cost effective in large factories where the passion is removed by the use of machines & production lines

We love doing things the hard way (if we can make it we will)  you'll see us preparing all our own sausages from scratch in the shop, not hidden away in some back room. we make all our own bacon, Dry cure our own Gammons & cook them ourselves. We have even build our own smoker so we can do this too. Many of the marinaded product are from our own recipes

Customer Review

"Richard is not just an outstanding butcher able to source and prepare the highest quality meats, but also incredibly accommodating and just generally a great man to do business with"

--Rob Allison, Food Stylist & Editor ftlol.com


"What you'll find is attention to detail, consistency and exceptional produce rounded off with first-rate customer service. Richard is a passionate, talented butcher- couldn't recommend him highly enough" 

--Richard Harris, Chef and Food Stylist




 

 

Philosophy

It was our goal from the start to do things differently.

We wanted to hark back to the good old pre war era when intensive farming was unheard of and your butcher would start with a carcase & end with amazing lovingly prepared products.
Before rationing saw farmer needing to produce meat quickly & cheaply & Butcher's needing to make things go further & last longers to fit with the time. Unfortunatley when rationing ended these processes increased, Many of the old ways were put aside, Making products is much easier, quicker & cost effective in large factories where the passion is removed by the use of machines & production lines

We love doing things the hard way (if we can make it we will)  you'll see us preparing all our own sausages from scratch in the shop, not hidden away in some back room. we make all our own bacon, Dry cure our own Gammons & cook them ourselves. We have even build our own smoker so we can do this too. Many of the marinaded product are from our own recipes

Customer Review

"Richard is not just an outstanding butcher able to source and prepare the highest quality meats, but also incredibly accommodating and just generally a great man to do business with"

--Rob Allison, Food Stylist & Editor ftlol.com


"What you'll find is attention to detail, consistency and exceptional produce rounded off with first-rate customer service. Richard is a passionate, talented butcher- couldn't recommend him highly enough" 

--Richard Harris, Chef and Food Stylist

 

 

Bexley Butchers