Olly began working as a butcher when he as 18. After a break to go to university and a few years working as an econometrician, he realised that the only career that would make him happy was butchery. He started as a Saturday butcher at Borough Market in London and hasn’t looked back since. Following that, he worked in several butchers including two attached to excellent restaurants, and has been very lucky to have learned from some truly exceptional people. He’s done shifts in restaurant kitchens, and has been filmed ‘Explaining how to cook the perfect chicken’ amongst other many things throughout his career. Along with having kept his wife and two hungry boys well fed – not an easy feat!
He is really excited to be using his experience and knowledge that he has built in his very my own shop. He is working hard to source the best possible meat and working with farmers to finish the animals in a way that he is happy with. He loves talking to customers about where the products come from, and what they are planning to do with it and he just hopes that everyone enjoys the meat as much as he does.
As well as selling meat, fish and sundries from his shop in West Street, he also offers wholesale, a butchery service for small holders and butchery classes.
All meat comes from non-intensive farming system. He works with small producers and takes great care to understand the way the animals are reared. He strongly believes that animals that are not pushed have better, longer lives and taste superior. Due to the scale of the farmers they work with who usually can’t supply him all year round so he uses a range of different producers. Although always tries to source as much of his meat as possible from animals reared for conservation grazing – this is a system where livestock is used to protect and conserve habitats for other species, like wildflowers and butterflies. As well as great tasting meat, this helps to look after the beautiful countryside we are surrounded by. Sausages and other flavoured products are all made from scratch on the premises using quality ingredients. These are changing all time so please keep an eye on our counter.
Seabright’s sells day boat and some farmed fish that’s seasonal and sustainable. The selection and availability changes all the time, so it really is a case of popping in to see what he has and planning your meal from there. The price of fish is more volatile than meat so to remain competitive they might not buy fish if the price is high. However if there is a particular fish you would like then call him early in the week and he can order it for you. Obviously, after confirming you are happy with the price. They currently sell fresh fish on Thursdays, Fridays and Saturdays, but are are looking to offer a small selection of frozen fish all through the week which will be vacuumed packed in individual portions so can be defrosted quickly.
Olly has taught butchery classes for several years so if you have an event, or something you and some friends might want to learn then you should get in touch.
Cannot be used in conjunction with any other offer. The Mustcard terms and conditions apply.
34-36 West Street, Haslemere, GU27 2AB01428 661 555
"Absolutely fantastic butchers shop! Went along after reading much about this shops standards & methods of the sale of meat, the butchery , & the love of meat of old England! Rare breeds ,dry aged , & sold to you from a lovely little place that is about as far away from the bright lights of commercialisation as you could possibly get! This is exactly how meat should be sold & displayed!"Neil Teppler
"This place is worth travelling to. I head up on a monthly basis from Portsmouth. I trust him. I know that absolutely everything we get will be beyond delicious. The only downside has been that meat from anywhere else just doesn’t taste like meat any more. Olly is knowledgeable, trust worthy, honest and passionate about sourcing the best local produce. A must visit."Louisa Paston
"Excellent locally sourced meat super sausages and burgers made on sight and all excellently butchered by the owner and supported by good fish selection and fishmonger."Robert Thomson
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