Atrusting relationship

Our specialist catering butchery unit supplies the finest meats to some of the finest restaurants in Bristol and the South West.   The site has a unique Himalayan Salt ageing chamber which ensures that Buxton Butchers dry ages steaks truly are a cut above the rest. Quality is everything and our Master Butchers hand select the very highest grade of cuts to meet the requirements of our chefs and are happy to share their knowledge to help develop new menu ideas.


We understand the demands on modern day kitchens and ensuring you have the best produce on time needn’t be an added pressure. Buxton Butchers can dispatch next day (and sometimes same day!) to your kitchen. Our delivery runs start from 9am so you can be sure to have the key ingredient in time.

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We’re a very carbon conscious company and understand that some of our customers are too. So we like to shout about our produce being locally sourced wherever possible and our supply chain is rigorously managed to ensure we have a steady flow to meet seasonal fluctuations.

Place an order


As you’d expect, we’re always willing to meet your unique requirements. We can work with you to develop bespoke burger & sausage recipes. We also have a constant flow of specials and one-offs to keep your menu fresh and ever changing if you so wish.

Place an order


Opening an account with Buxton Butchers is easy. Simply call our office and talk to one of our friendly staff members. We’ll set-up your account or we can arrange to come and see you, at your convenience and talk through the process.

We look forward to hearing from you soon.

  • Let down by my last butcher, Buxtons stepped in and have been delivering well prepared, quality meat, ever since. A proper ‘Master’ butcher whom I have great trust in. The family farm – A.E Weaver & Sons, in North Bristol – supplies Buxton with beef and lamb ensuring that ‘locally sourced’ means just that!
    Alison Weaver
  • I’ve developed a great relationship with Nigel and Buxton Butchers over the years.  It is his desire to understand what his customer wants that sets him apart.  I get exactly what I ask for, and on those rare occasions he doesn’t, say have beef that’s aged enough,  he won’t send something else.  He’ll tell me to take it off my menu until it’s ready.  It is his care and attention to detail that means I always get the very best for my customers.  He has an eye and a passion for great beef and he hunts down the very best local producers to make sure I get the very best meat. Whether it’s the dry aged rib caps for our burger mince at the Three Brothers Burgers, 50-60 day aged ribs of beef for The Glassboat or the perfect free range duck for the Lido he never lets me down
    Freddy Brid
  • I am delighted with the consistency of the meat I buy from Buxton. It has taken me five years to find a butcher of this calibre and I am so glad I found him! If I need a piece of beef perfectly aged for exactly 31 days then that is what I get. I look forward to buying more meat from Buxtons in the future.
    Josh Eggleton
  • What Nigel doesn't know about meat isn't worth knowing. Buxton Butchers is old school with a modern outlook in the meat industry - we have used buxton from day one and will proudly continue to do so due to their fabulous personal service.
    Matt Williamson
  • Buxton Butchers have been reliably suppling my restaurant for several years. The quality of the meat is second to none and price comparisons have always proved them competitive. The personal relationship that has been build has proved invaluable. Providing me with confidence that every plate I serve will meet my customers expectation and match my standards. I am also a big fan of the way the meat is aged and we are constantly complemented on the quality of steaks.
    Ron Faulkner