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.
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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 )
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
- Miami valley orthopedics
- Adobe illustrator characters
- Percussion lock diagram
- Black victorian nightstand
- Pn fundamentals 2017
BIGGER, BETTER, STRONGER
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.
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
This meal was amazing!! The customer service was top notch, with genuine kindness!
the staff was great the food was even better...I will be recommending this place for sure.
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
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
100% enclosed & heated
House controlled music only
Seating capacity 36 guests
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
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.
Butchery restaurant the
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
Creamy jumbo lump crab with Haystack goat cheese, served with sour dough toast
Tenderloin tips, grilled pineapple with Asian Essence & stir fried vegetables
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
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
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
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
All natural center cut strip from Aspen Ridge served with Jus
A tender 8 oz. filet topped with a porcini mushroom mixture and broiled to a perfect crust
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
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
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
My daughter immediately threw her legs over my hips, and sent my penis into her grotto. She sat down slowly, as if getting used to and learning something new. Kostya gasped at this time, managed to pull out his penis, squeezed it in his fist and began to look around where to drain the sperm.
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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.