Our Philosophy
From the very beginning our aim was simple. We wanted to do things differently.
We wanted to return to the values of the traditional butcher, when intensive farming was unheard of and a butcher’s work began with a whole carcass and ended with carefully prepared products made with skill and pride.
The years of rationing changed much of the food industry. Farmers were pushed to produce meat quickly and cheaply, while butchers had to make products go further and last longer. Even after rationing ended, many of these practices remained. Production moved into large factories where speed and efficiency often replaced craftsmanship.
At Carnivore we believe the traditional way is still the best way.
We work from whole carcasses and prepare our products ourselves whenever possible. If we can make it, we will.
You will often see us making sausages from scratch right in the shop, not hidden away in a factory or production unit. Many of our marinades and recipes are our own creations, developed over years of experience and a genuine passion for great food.
It may take more time and more effort, but we believe the results speak for themselves.
About Richard
Richard Douglas has spent more than 40 years working in traditional butchery. He began as a schoolboy in his local butcher’s shop and quickly discovered a passion for the craft that would become his life’s work.
After studying meat inspection at Smithfield College, where he won both the Victorinox Cup and Duncan Cup for craftsmanship, Richard went on to manage several leading London butcher shops. In 1995 he represented Britain as part of the British Craft Butchery Team.
Richard is now the owner of Carnivore Butchers, with shops in Bromley and Sidcup. Carnivore was built on a simple belief: properly sourced meat, properly prepared, and properly served. The business focuses on whole-carcass butchery, working with small producers who prioritise native breeds, high welfare standards and great flavour.
Carnivore has won numerous awards for its products and is known locally for its quality, innovation and friendly service.
Alongside running the shops, Richard plays an active role in supporting the trade. He has served on the executive of both the London Retail Meat Traders Association and the National Craft Butchers, previously as President of the LRMTA and now as President of the National Craft Butchers.
Richard remains passionate about protecting traditional skills, supporting local producers and helping customers enjoy better meat.
Rare Quality. Well Done Service.
Ryan
Ryan is Richard’s nephew and business partner at Carnivore, playing a key role in the day to day running of the business.
Having grown up around the trade, Ryan developed a natural passion for butchery and the values that Carnivore was built on. Today he mainly runs the Sidcup shop, overseeing the counter, production and customer service while helping maintain the high standards the business is known for.
Ryan is a former member of the British Craft Butchery Team and has won numerous awards for his sausages and innovative products. He has a strong interest in developing new flavours and ideas for the counter, helping bring a modern twist to traditional craft butchery.
Working closely with Richard and the rest of the team, Ryan is proud to be part of a family business built on quality produce, proper preparation and friendly service.
Rare Quality. Well Done Service.