A neighbourhood institution, cut by cut
The Butcher's Block started as a single counter on Smokehouse Lane with one rule: if we wouldn't serve it at our own table, it doesn't go over the counter. Twenty-five years later the rule hasn't changed — only the queue has grown.
We buy whole animals from family farms within a hundred miles, break them down by hand each morning, and use everything with respect — prime cuts for the counter, trim for our house sausages, bones for stock.
Watch the craft happen
Mornings start before sunrise: carcasses graded, counters iced, knives stropped. This is what "fresh daily" actually looks like — no packaging lines, no gas-flushing, just hands and steel.
- Whole-animal butchery, nose to tail
- House sausages ground and linked daily
- Dry-ageing cabinet you can see into
Hands behind the counter
Career butchers, not shelf-stackers. Ask any of us anything — we like that.
Frank Delaney
Founder · Master Butcher
Sam Delaney
Head of the Counter
Rosa Jimenez
Sausage & Smokehouse Lead
Come and talk cuts.
48 Smokehouse Lane, Millerton — open Mon–Sat 8am–7pm, Sun 9am–2pm.