Rare Quality, Well Done Service

Welcome to Carnivore

Home Delivery - UPDATE


Order on Sunday/Monday Earliest Delivery Wednesday

Order on Tuesday Earliest Delivery Thursday

Order on Wednesday Earliest Delivery Friday

Order on Thursday Earliest Delivery Saturday

Order on Friday/Saturday Earliest Delivery Wednesday


How to place your order smoothly


1. Use the following email address for your nearest store, orderfrombromley@gmail.com or sidcuporders@gmail.com


2. In subject, Desired Delivery day & date ie “Thurs 2nd”


3. Name, 1st Line of Address, Postcode, Telephone number


4. List product required Herbivore 1st , Carnivore next ,

please advise of quantities however you can, if you are unsure we can help if you, let us know how many servings you need,


5. Please let us know as much info as possible, like Allergies, if you would like substitutions, special instructions.


6. Be patient, We are getting many emails & calls, we find it hard to reply quickly.


7. Please try to place your full order, once printed it is very time consuming to find & add to orders,

any add-on will be a separate order & will be subject to 2nd delivery charge


What happens next


Once we have received your order we will email back with confirmation & advise of delivery date,


If there are shortages, we will let you know.


We will deliver on that day, if we are unable, we will call you.


When we have put your order together & have a total, we will call you for payment,


please don’t call or email asking how to pay, as this will make orders late,

(we cant prepare your order, answer the phone / emails at the same time)


Our drivers will be with you as early as possible


Thanks for taking the time to read this
& wish you & your family good health


Thanks   Richard


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