Buxton Butchers
A Proud Heritage
of Excellence
With close to two decades of successful trading — and family roots in the butchery trade going back to 1891 — Buxton Butchers has grown into one of the South West’s most respected catering Butchers.
At Buxton Butchers we specialise in supplying premium quality meat, sourced from carefully selected farms and long-standing suppliers across the South West of England and Ireland. Our loyal supply chain has been developed over decades, built on strong relationships and shared values.
At Buxton Butchers, we manage the entire supply process — from farm to fork. This means full product traceability and consistent freshness, giving our customers total confidence in the quality of every cut.
About
Nigel Buxton
Nigel Buxton, a master butcher from Bristol, brings a lifetime of experience and passion to the trade. Following in the footsteps of generations before him, Nigel has continued his family’s proud butchery tradition with a commitment to quality, integrity, and personal service. His deep knowledge of the craft and dedication to sourcing the finest meats have been the driving force behind Buxton Butchers’ success.
Himalayan Dry
Aging
“As a butcher I want
to supply the best. ”
Nigel Buxton
Himalayan Dry Aging is a traditional method where beef is aged in a carefully controlled, dry environment surrounded by blocks of Himalayan salt. This technique imparts a distinctive flavour and tender texture that customers truly appreciate.
The process involves hanging large primal cuts — typically, rib, rump, or sirloin — in a room with precise temperature and humidity controls. The walls are lined with specially selected Himalayan salt blocks, which naturally draw out excess moisture while gently infusing the meat with subtle mineral notes.
At Buxton Butchers, we use our own purpose-built Himalayan salt dry-aging chamber to age our beef for a minimum of 28 days. This carefully managed process intensifies the natural flavour and enhances tenderness, producing a rich finish. After years of refinement, we are proud to offer this exceptional product — and remain one of the first butchers in the country to use this traditional technique at this scale.
