The best butchers in Surrey
4.8 from 207 reviews across 4 farms
Organised lists 6 farms in Surrey, including 6 butchers, 1 egg farm and 1 farm shop. 5 deliver to your door.
4.8 from 207 reviews across 4 farms
Organised lists 6 farms in Surrey, including 6 butchers, 1 egg farm and 1 farm shop. 5 deliver to your door.
The Dorking ButcheryMeat · Dorking4.9 (82 reviews)The Dorking Butchery is a speciality butchers shop in the heart of Dorking High Street in Surrey. Traditional service and high quality British produce are the values here, with locally produced meat and dry aged rare breed beef the specialities. The beef is matured for four weeks for maximum tenderness and flavour, the old way rather than the supermarket way.
The shop is open Tuesday to Saturday, takes Christmas orders in advance, and publishes its own guides to steak and roasts. Its recipes also feature in The Surrey Cookbook, which profiles artisan food producers from Surrey.G. J. HonourMeat · Woking4.8 (78 reviews)G.J. Honour is a family butcher on the High Street in Old Woking, run by second generation owner Nathan Honour and serving the people of Surrey for the last 40 years. The shop sources locally reared, high welfare meat, from grass fed steaks and Sunday roasting joints to everyday cuts, homemade speciality sausages and home cured bacon, plus a deli and pantry range.
You can shop at the counter or order online for delivery across Surrey and the rest of the UK, with orders dropped off in plastic free, insulated packaging. There is also the option to collect from one of their three locations, and the counter team are happy to answer questions and pass on advice.Brightleigh FarmMeat & eggs · Redhill4.8 (40 reviews)Brightleigh Farm farms regeneratively on Millers Lane at Outwood in Surrey, building soil and pasture so its animals can live well with little need for treatment. The beef is pasture fed and certified by Pasture for Life, while the rare breed pigs and slow grown chickens are reared outdoors on a soy free diet, and the laying hens roam the fields producing pasture raised eggs.
Orders go in by email from the full price list on the website, covering beef, pork, chicken and eggs, and the farm is open for collection on Friday afternoons and on Saturdays.
Hoopers FarmMeat · Edenbridge5 (7 reviews)Hoopers Farm is a small family farm in the High Weald Area of Outstanding Natural Beauty at Marsh Green, near Edenbridge in Kent, farmed by the same family since 2002. They keep pedigree Sussex cattle, a breed that evolved to graze the local pastures without supplementary feeding, and the animals eat only forage: wildflower meadows from spring to autumn and the farm's own hay and silage in winter. The beef is Pasture for Life accredited, the fields get no artificial fertilisers, and the farm has been in stewardship schemes since 2003, planting over a kilometre of hedges along the way.
The beef is hung for at least three weeks to tenderise and deepen the flavour, then sold as individual cuts and good value beef packs that use the whole carcass. The steers travel just four miles to the local abattoir, keeping stress low for welfare and eating quality alike. There are sheep and Oxford Sandy and Black pigs on the farm too, solar panels on the cattle shed, and a converted barn, Swallows Lodge, for farm stays.
Manor Farm Beltie BeefMeat · DorkingManor Farm Beltie Beef comes from the Matthews family's mixed farm at Wotton in the Surrey Hills. Their Belted Galloway cattle, the Belties, are born and bred on the farm under high welfare standards and graze herb rich chalk downland and natural lowland pasture, doing valuable conservation grazing work along the North Downs as they feed.
The beef is matured traditionally, hanging on the bone before being expertly butchered, and is sold in batches as it becomes ready, with full traceability from farm to fork. Orders go through the farm's online shop for collection or delivery.
Surrey Hills ButcherMeat · LeatherheadSurrey Hills Butchers is a traditional butcher at Aberdeen House on Oxshott High Street, working right next door to the Surrey Hills. The team buys as locally as possible, dealing directly with farmers and their families who care about their livestock, and counts a fourth generation Smithfield market man among its suppliers. When something cannot be sourced nearby it still always comes from the UK.
The counter carries quality meat that follows the seasons, cut by butchers who have honed their craft over many years. The shop is open Tuesday to Saturday, and delivery is available if you cannot get in.Rebuilding the food system, from the farm up
