Bob Dove

In 1889 Henry George Dove set up his butcher’s shop in Northcote Road. He had been a sailor for 20 years, slaughtering animals at sea for the first class customers of P & O. Just as I do today, he lived above the shop, and every day went to Smithfield by horse and cart, which I don’t.

My father Arthur followed his dad into the Merchant Navy and after the Second World War came to Northcote Road to run the shop. The business I run would be unrecognisable to my father and grandfather, but the principles which they established still hold, we have always been known for selling the best quality English and Scotch meat and, apart from some poultry from France, have never sold imported meat.

Home Delivery

I believe in supporting good producers and have dealt with most of my suppliers for at least 12 years, and some for as long as 25. I rarely shop around and I don’t buy on price alone. The quality and consistency of the product is the key, and a constant year round supply of excellent meat is vital in running a successful butchery business.

Our suppliers are mainly based in Scotland where we source all our beef. Grass fed herds in Aberdeenshire, Morayshire and Dumfries and Galloway. Our lambs come from Suffolk and the West Country depending on the seasons. Our pork is from outdoor reared free range pigs from Suffolk and Surrey.

Jo Hopwood, our chef

We sell only free range poultry, and have been with the same chicken suppliers for nearly 15 years. Our Christmas Black Feathered Bronze turkeys come from Henry Bryant, and, in all the years we have been with Henry, we have sold over 11,000 of his birds.

I also believe in skilled butchery, and we still have bone-in beef, whole lambs and pigs, which we butcher on the premises. We hang our beef from 14-21 days, which brings out the fantastic flavour and tenderness. It is not easy to find butchery skills - my staff (both called Brian) have been with me for many years, and can both butcher a joint with their eyes shut. Not something to be tried at home.

Brian

It is now a difficult time for food producers and the public with rising costs in all areas. But I still believe that people are prepared to pay for good quality food from a local source. When you look at this site you will see that we offer recipe suggestions for all cuts of meat, from special occasions to everyday, and, if you would like more specific advice on cooking you can email us at penny@doveandson.co.uk and we would be delighted to help.

On the order page in addition to cuts of meat, you will see our homemade pies, a far cry from what you find on the supermarket shelves.
Good food goes further and you waste less. Why buy food to throw away? It costs more to produce every year, and farmers work hard in all weathers to raise their animals with care and skill. We believe passionately in supporting them and encouraging our customers to do so – do give us a try.

Bob and Brian - a documentary