Rare Quality, Well Done Service

Welcome to Carnivore

Thanks for visiting our Website,

Easter is fast approaching, so please get your orders is ASAP

Easter Opening Times

Good Friday 8am - 1pm
Saturday       8am - 4pm
Easter Sunday CLOSED
Easter Monday CLOSED
Tuesday             CLOSED
Wednesday   Back to Normal

Awards at the National BBQ Competition March 2017

Gold Awards for our

Traditional Sausages
Koneddy's Sausages
Negril Sausages
Lamb Kofta
Minted Lamb Kofta

Silver Awards for our

Onion Marmalade Sausages
Lamb Kebabs

BBQ Season is Here
Please see our BBQ Packs
Order in advance & Save


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