2,768 REVIEWS'Meat' The Butchers
Bringing you the best fresh local produce Chessington Garden Centre Farmshop continues to develop and extend the food offering of its butchery, building on its 'Field to Fork' ethos. Our team of butchers are crucial to what we are trying to achieve here in our Sedum Farmshop, their expertise and knowledge allow us to source and serve the highest quality at a fair price. Our butchers can provide a wide range of products from dry-aged beef, aged in-house, to family joints or individual cuts of meat.
We are pleased to welcome our new in-house butcher, Kevin from C.D. Jennings and Sons, who will be managing the Sedum Butchers. Sedum Butchers are extending its range of premium cuts, as well as its value-added selections, working in partnership with British Isles Farmers specialising in heritage breeds including Gloucester Old Spot, Romney Marsh Lamb, Belted Galloway, Dexter Beef and Poultry breeds including Sussex, Dorking & Orpington.
Kevin
Kevin has been a butcher for the past 20 years, giving up his corporate life in London to pursue his passion for butchery. This enabled him to also ditch the commute and be closer to his family, as his children grew up.
One of Kevins favourite meats is the Bavette Steak. He said that this with a big portion of chips, alongside either a mustard or horseradish sauce, makes for the perfect friday night dinner. On a Sunday he opts for a roast chicken, saying that it is one of the most versatile meats. He cooks it with chipolatas, stuffing and bread sauce, claiming it’s a family pleaser.
Outside of work Kevin spends a lot of time with his family. He is usually found on the golf course with his son (not playing, just caddying ?). In the summer months he loves hosting BBQ’s; cooking some of Sedums best loved BBQ meats and sipping on a big smoke brewery pale ale, which can be bought from our farm shop.
Kevin is the Manager of Sedum Butchers and you can find him here 5 days a week.
Dave
Dave has been working in a Butcher environment since the age of 11. He grew up working with his father (also a butcher), helping out on the weekends for fun.
Dave is big on keeping meats plain and simple. he says the flavour of the meat speaks for itself. His favourite meat to cook and taste is lamb and he said that the slow cooked lamb shoulder sold on the counter, is one of the best cuts about.
Outside of work Dave loves spending his time outside. When spring and summer arrive, he spends a lot of his time gardening, which is another passion of his. He loves nature and spending time with the family. Dave is a professional on the BBQ... you may have even seen him down here at our garden centre, cooking up a feast over the bank holidays.
If he had it his way, he would eat chicken wings everyday, alongside a cold pint of beer.
Ollie
Ollie has been working for Chessington Garden Centre for just over 4 years. He joined the Butcher department just over a year ago. At the moment he is currently undergoing an apprenticeship in Butchery, which he is due to finish in January 2024.
Ollie is a foodie through and through. When asking him what meat he would recommend customers, he said ‘all of them’. Although he spends a lot of his time making our fast-selling products such as sausages and burgers, his favourite meat to prepare for the counter is in fact pork shoulders.
Outside of work Ollie makes pizzas for a living. He really lives for food and you can certainly see the passion he has for it. At home in his kitchen, he loves cooking up a seafood and chorizo jambalaya, claiming to be the best in the world.
Mark
Mark has been a butcher pretty much his whole life, or for as long as he can remember. working in a butchery for the past 42 years, he says that living and breathing meat is an understatement for him.
Marks favourite cut of meat is the ribeye steak. He said that you simply cannot go wrong. Ribeye steak is the most flavoursome part of the cow and that paired with a red wine sauce, makes for the perfect combination of flavours.
Out of everything that the Sedum Butchers has to offer, Mark would recommend the Surrey Downs Lamb which is fresh from our farm. he said the only way to describe it is… perfect!
