Butchery

Neil S Risdon

High Class Butchers at Calcott Hall (01277) 239761

*** Experienced Butcher Required ***

We are looking for an experienced Butcher to join our team working in our shop in Brentwood, Essex

We opened in 2009 and are very proud of our traditional work and values.

This is a great opportunity to join our expanding team who’s combined experience is over 60 years.

We are looking for a hard working professionals who have excellent customer service skills and previous experience of working as a butcher. 

You will need to be able to work weekends as trading days are Tuesday-Sunday.

For more information please contact Neil Risdon on [email protected] or (07890) 080269

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At Calcott Hall we have a top quality butcher to provide you with all the different cuts of meat that you want, and more importantly the knowledge to cook it right!

"..quality, local meat, that’s been traditionally reared and well butchered is what every customer deserves.."

Bored with beef? Chicken a chore? Neil and his qualified staff can give you some inspiration to spice up your meal times with something different. Give them a try! That’s enough from us, let’s hear from the man himself:

"I’ve been a butcher for 19 years now and truly believe that quality, local meat, that’s been traditionally reared and well butchered is what every customer deserves. I strive, with my team, to deliver meat that melts in the mouth. Come and try some for yourself."

Here is a bit more information about the meat that Neil sells… 

Beef

Locally sourced and hung for a minimum of 21 days, the flavour is outstanding. With different local farmers supplying the beef you will know where it came from and what breed it is. That’s traceability!

Pork

All pork is free range and reared near Shalford, Braintree.

Bacon

Dry curing the bacon, ensures the best possible flavour, it means you won’t get nasty white residue that you sometimes see in other types of bacon, which have been injected with brine. Dry curing is a simple process which involves coating the pork in a cure mixture containing mainly salt, and leaving for a period of up to 2 weeks. Smoking is done traditionally over pine and oak chips to give the smoked bacon a delicate flavour, without being overpowering.

Sausages, Chipolatas & Burgers

Handmade by their own fair hands using the same pork that they sell over the counter, unlike many sausages that use cheap imported cuts of pork. Should you want gluten free sausages Neil can also help you out.

Lamb

The lamb is again free range and from Ashford, Kent. Reared traditionally the flavour is fantastic.

Game

Rabbit, hare, venison, partridge, pheasant and quail are available (when in season) and have been shot locally so you can be sure they are fresh and tasty.

Poultry

All locally sourced, we have 2 different ranges to choose from, barn reared and free range. The RSPCA freedom foods scheme is the minimum welfare standard we work to. Fresh Sutton Hoo chickens are also available at the weekends.