| Mon-Sat | Sun | |
|---|---|---|
| Butchers | 09:00 - 17:00 | 09:30 - 16:00 |
Our Range
Our Butcher's Favourites
Kevin recommends...
For me, it will always be Prime Rump Steak.
When it comes to prime rump steak, there's nothing quite like the cuts we offer. In our humble (yet expert) opinion, you won't find a better steak anywhere else. Our butchers are passionate about their craft and take pride in selecting only the finest quality meat, ensuring that each cut is nothing short of exceptional.
Mark recommends...
Our Boneless Pork Chops. These are an absolute favourite among our team and customers alike.
We love these succulent pork cuts, perfect with sweet potato mash or a summer salad. Our chops boast unrivalled flavour and texture, trimmed and prepared with expert care. Whether you want a hearty meal or quick dinner, our boneless pork chops are ideal.
Dave recommends...
If you're a fan of a traditional Sunday roast, you can't go wrong with our Minted Lamb Chops.
Our minted lamb chops are the perfect centrepiece for special occasions. Our butchers meticulously select and prepare the best lamb cuts with refreshing mint flavour. You'll get the highest quality meat. Whether a seasoned cook or newcomer, impress your guests with our lamb chops and cooking skills.
Kevin, Head Butcher
With over 20 years of experience, Kevin left his corporate London career to pursue his passion for butchery — and to spend more time with his growing family.
A fan of flavour, his ideal Friday night is a Bavette steak with chunky chips and a punchy mustard or horseradish sauce. Sundays are all about a classic roast chicken with chipolatas, stuffing, and bread sauce — a family favourite in his home.
When he’s not behind the counter, Kevin’s likely caddying for his son on the golf course or firing up the BBQ with Sedum’s finest cuts and a cold Big Smoke Brewery pale ale from our farm shop.
Mark, Butcher
With over 42 years of experience, Mark has been around butchery for as long as he can remember — living and breathing the craft is no exaggeration.
His favourite cut is the ribeye steak, which he calls the most flavoursome cut of beef. Pair it with a rich red wine sauce and you’ve got his idea of the perfect plate.
Mark’s top pick from the counter is our Surrey Downs Lamb, fresh from our farm. In his words, “the only way to describe it is… perfect.”
He’s part of the heart and soul of Sedum Butchers, and always happy to share his knowledge or cooking tips.
Bruce, Apprentice Butcher
Bruce is the newest member of the Sedum Butchers team, currently learning the craft under the expert guidance of Kevin and Mark. With a keen eye for detail and a passion for quality, he’s quickly becoming a valued part of the counter.
His favourite meat? Lamb — especially when it’s locally sourced and cooked low and slow. Bruce reckons a good leg of lamb, seasoned well and served with all the trimmings, is hard to beat.
He’s always up for a chat and eager to help customers find the right choice for their meal.
Kevin, Head Butcher
With over 20 years of experience, Kevin left his corporate London career to pursue his passion for butchery — and to spend more time with his growing family.
A fan of flavour, his ideal Friday night is a Bavette steak with chunky chips and a punchy mustard or horseradish sauce. Sundays are all about a classic roast chicken with chipolatas, stuffing, and bread sauce — a family favourite in his home.
When he’s not behind the counter, Kevin’s likely caddying for his son on the golf course or firing up the BBQ with Sedum’s finest cuts and a cold Big Smoke Brewery pale ale from our farm shop.
Mark, Butcher
With over 42 years of experience, Mark has been around butchery for as long as he can remember — living and breathing the craft is no exaggeration.
His favourite cut is the ribeye steak, which he calls the most flavoursome cut of beef. Pair it with a rich red wine sauce and you’ve got his idea of the perfect plate.
Mark’s top pick from the counter is our Surrey Downs Lamb, fresh from our farm. In his words, “the only way to describe it is… perfect.”
He’s part of the heart and soul of Sedum Butchers, and always happy to share his knowledge or cooking tips.
Bruce, Apprentice Butcher
Bruce is the newest member of the Sedum Butchers team, currently learning the craft under the expert guidance of Kevin and Mark. With a keen eye for detail and a passion for quality, he’s quickly becoming a valued part of the counter.
His favourite meat? Lamb — especially when it’s locally sourced and cooked low and slow. Bruce reckons a good leg of lamb, seasoned well and served with all the trimmings, is hard to beat.
He’s always up for a chat and eager to help customers find the right choice for their meal.
Kevin
Kevin has been a butcher for the past 20 years. He pursued his passion for butchery after giving up his corporate life in London enabling him to be closer to his family, as his children grew up.
Favourite Meat : Bavette Steak
Hobbies : Time with his family, on the golf course & hosting BBQs
Ollie
Ollie has been working for Chessington for just over 4 years. He is a foodie through and through, spending a lot of his time making fast-selling products such as sausages and burgers.
Favourite Meat : Pork Shoulders
Hobbies : Complete foodie - enjoys pizza & seafood & chorizo jambalaya
Dave
Dave has been working in a butcher environment since the age of 11. He grew up working with his father (also a butcher). Big on keeping meats simple, he says the flavour speaks for itself.
Favourite Meat : Lamb
Hobbies : Spending time outdoors, gardening, BBQs and family
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 & breathing meat is an understatement.
Favourite Meat : Ribeye Steak
Recommends : The Surrey Downs Lamb fresh from our farm
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