Nigel Buxton comes from a long line of professional Bristol butchers. You can even trace butchery back through his family tree to 1890! Nigel made his debut into the meat trade at just 12 years old and over the years has learnt and mastered every aspect of the trade, working his way up through the ranks, moving from butchery, slaughtering, processing, cutting to the Head of Meat at a top-end organic specialist meat farm to Commercial Director at a multi-million pound meat concern.
Nigel has travelled the world in his quest to source and select the best meat that money can buy. In his pursuit he’s been to America, Argentina, Canada and most of Europe. He has benefitted from these travels by picking up valuable practices and principles along the way. Nigel has put everything he has learnt into practice and is only happy delivering meat he would eat himself (and he has really high standards!).
Buxtons Butchers opened in Winterbourne village in 2009. All meat is sourced as locally as possible from the lush rural surrounds. Where quality allows, all the pigs, lambs and the majority of beef is local.
Due to massive demand from local restaurants and hotels Nigel had to take on a second premises in the form of an industrial unit at Portbury, Bristol in October 2010. The unit boasts a purpose-built cutting area, dry-ageing fridge, holding fridge and a walk-in freezer.
Nigel prides himself on holding traditional butchery values while maintaining a modern outlook.
What Nigel doesn't know about meat isn't worth knowing. Buxton Butchers is old school with a modern outlook in the meat industry - we have used buxton from day one and will proudly continue to do so due to their fabulous personal service.
Matt Williamson, Head Chef, Flinty Red ( Michelin Bib Gourmand)