Butcher & Edmonds have been careful to maintain the highest standards in sourcing and supplying the finest meat and game to professional cuisine establishments in the capital for seven decades.
A family run business run by master butchers, we endeavour to become the number one choice for discerning chefs.
Sourcing our quality suppliers in person across the UK and Europe, we believe the attention to detail is the key to building trust with among our clientele, that they will always receive the best produce at the best price.
Our fleets head off to deliver your goods early in the mornings, ensuring orders are processed over night to meet the freshest standards.
In 1968 George's son, Alan Butcher joined the company full time after leaving school, having worked there in the Christmas holidays. Alan encouraged expansion into the meat market and so Butcher & Edmonds started supplying beef, lamb and pork, as well as poultry and game to meet the growing demands of their London clientele.
In the late 70's, when Harry Edmonds retired, George and Alan continued the company together, keeping the reputable Butcher & Edmonds name. Both men were 'Freeman of the City of London' and also belonged to the Worshipful Company of Poulters, incorporated under a Royal Charter in 1665 - 34th Livery Company of the City of London.
In 2004, the company moved to larger premises in Smithfield Market followed in 2008 by yet a further expansion move to Hereford House in London. Here we continue to enjoy supplying over 100 award winning restaurants and livery halls in London and the South East.
Butcher & Edmonds are fully EEC approved (UK 6381 EC) which cover us for the import and export of all meat products in and out of the UK and we are also SALSA accredited (Safe and Local suplier approval).
The SALSA scheme is administered and operated by the Institute of Food Science Technology (IFST) on behalf of four main trade organisations as follows:
• The British Retail Consortium (BRC)
• The British Hospitality Association (BHA)
• The Food and Drink Federation (FDF)
• The National Farmers Union (NFU)
We also have a fully operational HACCP plan for the business. Our premises hold a full EC cutting plant license no. 6381 with a full HACCP in place as well as accreditation from BRC. HACCP– EU regulations requires food business operators including meat plant operators, to implement and maintain hygiene proceedures based on HACCP principles.
This legislation replaces the meat regulations (HACCP) that were in place in 2002.
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