The Butchery

Just once a week, under the arches of a train bridge, you’ll find a small cadre of passionate young butchers wanting to serve you meat they’ve procured from small, local farmers (mostly) in Britain adhering to free-​range, chemical free, nose-​to-​tail philosophies of production.
I really enjoyed their passion as they described their fare. Here’s what you should know:
— they are only open to the public for a small window of time each week
— nothing is frozen or pre-​packaged in plastic
— for special orders, you might want to order in advance. I’m guessing these guys will try and accommodate any request, but they simply might not be able to do so if you show up on the day with a massive order of something only you might want.
— there’s nothing being cooked to eat there. In other words, it’s not like Borough market where you can look at raw meat and order a sausage roll in the same vicinity.
In other words, don’t come here with the intention of having lunch or grabbing some things you’ll want to carry around for a day. Rather, come here with the intent to shop for food you’ll want to take home and store. It’s worth it. This is really great fare. And to help in this cause, there are other purveyors of basic ingredients in the same complex, from veggies to bread to cheese. And there’s a beer place next door where you can, in fact, consume some consumables right there. Hoppy to it.