Since we opened our doors, Otways Meat and Game has become an integral part of the local community. We started the business after realising it wasn’t always easy to source the highest-quality fresh, local venison. We’ve worked hard to build strong relationships with our incredible clients; come and explore our busy butchery and discover the true meaning of delicious. We have turned our back garden into a local, ethical and sustainable source of all things cervine, bringing Kent and Sussex venison from field to fork. With a 5-star Food Hygiene Rating certificate we produce a nose-to-tail range of cuts from prime animals.
The damage large herds of fallow deer cause has significant commercial ramifications for arable, grassland and fruit estates. Regulating the deer populations can be controversial, but done correctly it improves the quality and health of the herd, maintaining a balance between deer density and habitat, depending on the landowner’s objectives.
The culling is headed-up by myself with the support of our professional in-house team, then the carcass, ‘in the fur’, are hung in the chiller’s for a week or so, (depending on the age of the animal) before being skinned out and turned into a full range of cuts by my husband Thomas. Where once our meat was exchanged with family and friends for bottles of wine, it now goes on sale at the estate’s farm shop and private clients. Thomas and I are passionate about bringing the area’s best produce to a growing ‘foodie’ market.
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