Nathan Mills is a man that knows meat with his nose-to-tail approach to modern butchery. With an emphasis on provenance, buying in whole carcasses from British suppliers, The Butchery has a distinctively Aussie approach to its produce and food philosophy. With twenty years under his butcher’s belt in both Australia and London, he knows “not all meat is created equal”. Not only does he source his from smaller farms and in conjunction with Traditional Breeds Meat Market but the meat is butchered traditionally in-house. Inside its stores, you’ll discover new cuts that show a deep appreciation for predominately rare and native, pasture-fed breeds. For the food adventurous, there’s a range of butchery classes including the aptly named “sausage wrangling” and “love the lamb”. On a Saturday, you’ll find Nathan at Spa Terminus and during the week at his new premises in Forest Hill, where he does regular tastings like a true Aussie on a barbie.
Locations: Spa Terminus: Arch 13, Spa Terminus, Dockley Rd, SE16 3SF; Forest Hill: 49 London Rd, SE23 3TY;
Brockley Market, Lewisham Way, SE4 1UT; Horniman Museum Farmers Market.