The butchery restaurant

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Our Story

The Butchery Kitchen

The pre COVID plans for The Butchery Kitchen looked very different.

We were scouting for premises across West Central Scotland to open our first Butchery Cafe & Restaurant, combining our love and expertise of great food & customer service having been in the food industry for over 35 years across our two families.

Restaurant First, Online Butchery & Delicatessen ‘sometime in the future’ was our focus, then the COVID outbreak turned these plans on their head very quickly and instead of fitting out restaurant premises, we spent the first few weeks of lockdown supplying concerned families & their friends across the region through our existing social networks and supply chain relationships.

We’ve learned that all good business plans always need a degree of flexibility and adaptability if they are to succeed, so we put it to the Butchery Kitchen team.

“Online is Mighty Fine” our Master Butcher told us as he immediately began to work with our small number of independent farmers & suppliers, so with that we set to work to bring the business online & ensure the best possible, highest quality delivery of our products safely to our customers, ensuring that we could maintain the quality, expertise and high standards of service we believed we needed to make our ‘From Farm to Fork’ model work.

Welcome to The Butchery Kitchen.


 HOME • MENU • The Family • TOB at Home • JOBS • Gift certificates • Contact

In 2005, Pete and Louise Robinson bought this former butcher's shop and have turned it into one of the most popular restaurants in The Cotswolds. With casual dining, a warm and inviting atmosphere and an extensive menu to suit all tastes, The Old Butchers is a must-stop for anyone travelling to or through Stow on the Wold.

We are currently open for indoor & terrace dining

Tuesday to Saturday

Lunch 12pm to 2pm

Dinner 6pm to 9pm

Please note we take our last booking 15 minutes before our closing time.

The maximum table size we accept is 6 people.

As we are a small restaurant do not have space for prams, if you require a highchair please ask for one when you book

Closed Sundays & Mondays (including bank holidays )

Important Dates:

The restaurant will be closed on the following dates:

Thursday 21st October to Tuesday 2nd November (We only re-open for Dinner from 6pm on Wednesday 3rd November)

Thursday 23rd December to Tuesday 28th December

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It’s been 5 years now since we opened The Butchers and to say the past year or so has been the toughest would be a huge understatement. We worked hard to survive, to keep our incredible team in their jobs and to be in a position to come back bigger and better than ever.

We made it, but we couldn’t have done it without you. You supported us throughout this crazy time and we will never forget that. You are The Butchers. Thank you xx

Built to last and with more edge than a butcher’s cleaver. Our spacious bar and restaurant has been designed with the urban carnivore in mind. Serving superior steaks to the good people of Derby, Nottingham and the world.

Our home is a vast Victorian mill building in the heart of Long Eaton where original features juxtapose against contemporary art, industrial decor and warm retro lighting. All well worth a butchers.

Our ethos? Great food, Great drinks, Great times.

We keep it simple and let the quality of our produce shine through, from our cocktails and bar snacks to our beautiful dry aged steaks. We let our meat do the talking.THE BUTCHER.

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By day our building plays host to Cleaver Coffee Co., our coffee shop & cafe. The same expert chefs, the same exceptional service.

We’ve teamed up with Outpost Coffee Roasters for our blend. Add Dannys food into the mix and that’s a recipe for for the perfect coffee spot.



Located in Historic Old Town Park City at the base of the Town Lift in the Caledonian Hotel.  We're  a locally owned restaurant and pride ourselves on great food and great service. Butcher's features a family friendly dining room, a classic wood paneled whiskey bar (21+), an extensive wine list and fantastic mountain view patio dining. Come Après Ski in our new winter Yurt with ski in/ski out access via the Park Avenue Skier bridge. 

Check out our menu

Nicole O.

Google Review

This meal was amazing!! The customer service was top notch, with genuine kindness! 

Kimberly R.


the staff was great the food was even better...I will be recommending this place for sure.

Joe P.


So I would have taken a picture of a beautiful looking filet mignon but I started eating next thing I know it was gone!!

Groups / Private Events

Wedding Rehersals, Corporate Gatherings, Birthdays, whatever your event, we have a space for you. Send us a note and let us know what you're looking to do and we'll put together a comprehensive package to suite your group.

Groups / Private Event Information Request

For groups less than 25 people, please call the restaurant directly at 435-647-0040 to book a reservation.


For groups of 25 people or more, please continue reading our offerings, requirements, and fill out the inquiry below.

**Please Note: Winter season reservations will open in the Fall**


The Spaces / Full or partial space rentals available


Dining Room

  • Maximum seating capacity / 135 guests

  • Semi-private space #1 capacity / 42 guests seated

  • Semi-private space #2 capacity / 25 guests seated


Patio​ / Available Spring - Fall *availability subject to change

  • Regular seating capacity 84 guests (tables of 4)

  • Group seating capacity 60 guests (tables of 6)

  • Additional tables and chairs may be rented for additional fees

  • Reception / Standing capacity 120 guests



  • Seating capacity 66 guests, including bar seating

  • Reception / Standing capacity 80 guests


Yurt / Available Fall - Spring *availability subject to change

  • Private room

  • 100% enclosed & heated

  • House controlled music only

  • Seating capacity 36 guests

Yurt Pricing

  • Monday - Thursday / $2,000 food-and-beverage minimum + $500 private space fee + tax + 21% service charge

  • Friday - Sunday  / $2,750 food-and-beverage minimum + $750 private space fee + tax + 21% service charge

  • No food or beverage may be ordered to-go in order to meet the food-and-beverage minimum.

  • Should the food-and-beverage minimum not be met at the end of the dinner, the remaining balance will be an additional charge to the final bill.

Alpenglobes / Available Fall - Spring *availability subject to change

  • Visit our Alpenglobe page for full details & reservations


Requirements to Book

  • One check / no separate checks

  • Food-and-beverage minimum

  • Space fee minimum

  • Sales tax: 10.05% on final bill

  • Service charge: 21% on final bill


Pease fill out the form below, and we will be in contact with you within 72-hours.

Jason Yelton

Events Director


Butchery restaurant the

The Butchery


Chesapeake Bay Crab Cakes

2 crab cakes served with roasted red pepper coulis

4 jumbo shrimp served traditionally with cocktail sauce

PEI mussels sautéed in a spicy tomato broth

Crab, Goat Cheese, Artichoke Dip

Creamy jumbo lump crab with Haystack goat cheese, served with sour dough toast

Tenderloin & Pineapple Skewers*

Tenderloin tips, grilled pineapple with Asian Essence & stir fried vegetables

Tallow Candle and Cheese Board

3 hand crafted cheeses served with fig jelly, cured meats, crostinis, and an edible beef tallow candle

5 ground lamb meat balls served with spicy marinara and parmesan

Diced Ahi Tuna, diced veggies tossed in Asian Essence, served on wonton chips with wasabi aioli sesame seeds

Salads & Soups

Dressing choices: Maytag Blue Cheese, Buttermilk Ranch, Creamy Caesar, or Malbec Vinaigrette

Homemade daily. Ask your server for the choice today

Classic french onion soup served with a toasted crostini melted Gruyère

Traditional Caesar salad with croutons and shaved parmesan

A fresh wedge of Iceberg lettuce, topped with bleu cheese crumbles, tomatoes, cucumbers, carrots, red onions, Applewood smoked bacon and your choice of dressing

Mixed chopped greens with tomatoes, red onions, cucumbers, red peppers, carrots and croutons, served with your choice of dressing

Center cut salmon, roasted on a bourbon barrel plank and topped with a spiced bourbon glaze

10 oz. pan seared trout served with a zesty citrus sauce and almonds

A natural chicken scallopine breast sautéed with capers, tomatoes, green onion in a traditional white wine reduction

Served with a sweet, szechuan pepper glaze, wasabi mashers and Asian vegetables

Brown Butter Seared Scallops*

Scallops pan seared with spices and butter and served with Rice Pilaf and collard greens

1 full pound of Steamed Alaskan King Crag legs

25 oz. steamed cold water lobster tails

Frenched chicken breast, pan seared and topped with apricot chicken jus, crispy goat cheese polenta cake and asparagus

Fettuccine served in a traditional cream sauce with fresh market vegetables

Spaghetti Squash Ratatouille

Baked spaghetti squash stuffed with smoked tomato ratatouille and served with grilled tomatoes and malbec vinaigrette

Steaks & Chops

All Steaks & Chops served with a choice of side. Add 1/2 lb. Alaskan King Crab Leg $21.95. Add 5 oz. Cold Water Lobster Tail $14.95. Make any steak Oscar Style; Jumbo Lump Crab, Béarnaise Sauce and Asparagus Spears $10.95, Side of Béarnaise Sauce $3.95, Brandy Peppercorn Sauce $3.95, Port Wine Reduction $3.95

Kona Coffee Rubbed Prime Top Sirloin*

An all natural 10 oz. prime top sirloin from Aspen Ridge, rubbed with a blend of coffee and spices and topped with caramelized shallot butter

Traditional bacon wrapped 8 oz. filet with garlic buttered mushrooms

Center Cut New York Strip*

All natural center cut strip from Aspen Ridge served with Jus

Porcini Mushroom Encrusted Filet*

A tender 8 oz. filet topped with a porcini mushroom mixture and broiled to a perfect crust

Gorgonzola Encrusted Filet*

A tender 8 oz. filet encrusted with a Gorgonzola cheese mixture and toasted to a golden brown

A tender 8 oz. filet with a wasabi encrustment toasted golden brown

A tender medallion of each of our 3 encrustments served together

Prime Top Sirloin with Pine Mushrooms*

A 10 oz. all natural Prime top sirloin topped with Pine mushrooms and a demi glace cream sauce

A 22 oz. all natural ribeye from Aspen Ridge rubbed with house spices cooked to order and served with mashers

Fuji apple compote and cherry balsamic reduction

Colorado Lamb Porterhouse*

Two 5 oz. chops with blackberry serrano sauce

Radiatore pasta tossed in a lobster cream sauce with Gruyere cheese, lobster meat and drizzled with black truffle oil

Desalegn Bar \u0026 Restaurant (Siga Bet - ደሳለኝ ስጋ ቤት/Butchery)

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Spread her ankles wider, and stood between them. gently stroked her ass, back, squeezed her breasts. bent down to her and began to kiss and lick her lobe. meanwhile, with one hand, he gently grabbed the edge of the cork and pulled it out with one decisive movement. Marina screamed so hard that the windows trembled.

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