A traditional British butchers shop with a modern feel!We opened in the summer of 2011. We set out to produce a retail butchers shop for the local community. We wanted to create a typical British butchers shop with a bright modern feel. We don't use serve-over counters, preferring instead to have the customers stand next to our butchers to see their meat being prepared, and pass the time of day.
We sell the finest British meat, poultry and game, sourced from great British farms. We supplement our meat with a fine selection of deli products and an ever expanding selection of British and International cheeses. We have a seperate wine room with a vast collection of eclectic wines which we label to match the meats. Our wine team are always on hand to advise the best match for every meat purchase and they hold regular weekend tastings. In our basement, we have a purpose built course room where we hold customer courses in everything from sausage making to preparing steaks and we know that our Meat Course Vouchers have become a much sought after gift in the community.
Paul Grout started working life as a Trainee Chef, completing a five year apprenticeship in the kitchens of the Roux Brothers before moving on to buying and preparing meat, poultry and game for the same company. After nearly 14 years with Roux Restaurants, in 1992, Paul joined Harvey Nichols as part of the Buying/Management team that opened the Fifth Floor Foodmarket.
After 10 years at Harvey Nichols, Paul moved to Spanish food importer Brindisa Ltd as General Manager, and during his time there became joint proprietor/Director of the subsidiary company Brindisa Tapas Kitchens. In 2006 Paul opened his first butchers shop, The Butcher & Grill, incorporating a bar and restaurant alongside the retail shop. By 2011 Paul had sold his shares in The Butcher&Grill and joined Marc Wise and Richard Jocelyn in the Meat London venture that is today a thriving and vibrant business.
|What could you not live without in the Shop?||Nothing, always ready to improvise|
|What's the most important thing to consider when designing a shop?||Customer safety|
|Which kitchen appliance manufacturer supplies your shop?||Bizerba (tills / scales / IT)|
|If you had to choose a last meal, what would it be?||
French Onion Soup / Rib Eye of British Beef with Gratin Dauphinoise / Mature Cheddar with a large Port