Rare Quality, Well Done Service

Welcome to Carnivore

2016 has started with more success in competition,

We are proud to have made the finals for
 "Best Kent Butcher"
 in the Taste of Kent Awards, from a field of over 70

Also we have added to our list of Awards for Our Meat Products in the National Meat Products Competition
With Golds for our
Onion Marmalade Sausages,
Klone-Eddy Sausages,
Black Country Sausages,
Treacle Cured Back Bacon,
Home Smoked Back & Streaky Bacon,
Sausage Rolls,
& Cheese & Pickle Pork Pies


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

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