You could say that we're 'old school' butchers, in the way that we respect our producers and know our craft. Our beef, lamb, free range pork and poultry is all of the highest quality and is produced locally by farmers we know and trust. We shoot our own venison on local estates and prepare it ourselves, so we are absolutely sure of its provenance.
We make all our own sausages using natural casings, fresh herbs and spices. Our pies, pasties, scotch eggs, sausage rolls, etc are freshly baked in our shop each day, and our pates and terrines are made in-house to our own recipes. Our gammons, hams and dry cured bacon are all hand sliced. You could say that we're 'old school' when it comes to service too.
We make all our own sausages using natural casings, fresh herbs and spices. Our pies, pasties, scotch eggs, sausage rolls, etc are freshly baked in our shop each day, and our pates and terrines are made in-house to our own recipes. Our gammons, hams and dry cured bacon are all hand sliced. You could say that we're 'old school' when it comes to service too.
Services
Our Story
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For me, being a Butcher is so much more than simply selling meat. Along with my wife Sally, who is a veterinary surgeon, we know we have a special responsibility to offer our customers nutritious, honestly produced food from animals raised with care and skill and to support our local farmers and the vital role they play in managing our local environment.
Our Team
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You'll usually find the Cottenham's team with smiles on our faces. We simply love what we do, and we're always happy to share that passion with our customers. With many years of knowledge and skill between us, we take great pride in offering exceptional levels of friendly, professional service. We joke that if you cut John in half, he would have the word 'butcher' running through him.
Meat
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Good meat is the product of knowledge, skill and enormous effort on the part of the producers, and of time - the growing time of the animals and, often, generations of experience in breed and land management to create the best animals and the best grazing. We shouldn't take it for granted.
For many people, meat has become something of a commodity, an everyday food that they expect to be cheap and don't worry too much about where it has come from or how it has been produced (until there's a 'health scare', of course).The demand for low-cost meat has led to intensive farming, with all that entails, and a concentration on price and weight above flavour and texture.
For many people, meat has become something of a commodity, an everyday food that they expect to be cheap and don't worry too much about where it has come from or how it has been produced (until there's a 'health scare', of course).The demand for low-cost meat has led to intensive farming, with all that entails, and a concentration on price and weight above flavour and texture.
Game
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We are blessed, in our beautiful part of the UK, with an abundance of wild game, especially venison. If you're new to eating game, or not sure about what to choose or how to cook it, do come and talk to John - he'll be delighted to help. Being an experienced and qualified butcher and stalker, John provides a unique link in championing this wonderful food source.
Christmas
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This classic bird produces a succulent, tasty breast meat with generous thighs and wings for those who prefer the darker portions. The bronze turkey is more closely related to the wild turkey in both appearance and taste. Its richer, gamier taste has risen in popularity recently. Remember that the larger the bird then the more meat-to-bone ratio so the better value for money, especially if you're a fan of the turkey leftovers!
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