Aussie butcher Nathan Mills was one of the pioneers of Spa Road Market, and his butchery supplies many of London’s top restaurants. Unlike many butchers, who buy in ready-prepared cuts, The Butchery is a whole-carcass enterprise, and Mills only buys from small-scale farmers who raise their animals humanely. Every Saturday morning, the blackboard at their production unit is chalked up with the week’s specials, a roster of rare-breed offerings. Look out for pannage pork, raised on acorns; long-aged cuts of Dexter or White Park beef and legs of lamb marinated in olive oil and pungent herbs, as well as a variety of home-made sausages – the ones flavoured with wild garlic leaves are a seasonal spring treat. You can also find The Butchery's meat at their shop in Forest Hill Wedsnesdays to Sundays.
The ButcheryRare-breed meats and whole-carcass butchery
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