Business Details
21 Years
experience
Your Trusted Butcher for Local Free-Range Meats in Cambridge
Established in 2005, The Art of Meat is a family-run butchery combining traditional skills with innovative food design to create gourmet meat products. Our founder, Jon West, transitioned from a career in Molecular Biology to establish a modern butcher shop rooted in sourcing the finest local, free-range meats. We prioritise partnerships with ethical suppliers like Fosse Meadows and HG Blake, ensuring all livestock meets rigorous welfare standards. With over 16 years of experience, our team delivers expert service, including bespoke sausages, dry-cured bacon, and seasonal game. We supply premium cuts to renowned local businesses like Steak and Honour while maintaining a commitment to sustainability and traceability.Our Cambridge shop offers a curated selection of British and European deli items, alongside recipe inspiration and cooking advice. Every product reflects our dedication to quality, from pasture-fed Norfolk beef to free-range Suffolk pork and lamb. We ensure transparency by fostering direct relationships with producers and providing detailed provenance information. Our accolades, including awards for sausages and partnerships with Michelin-starred chefs, underscore our industry authority. Customer trust is built through consistent quality, ethical practices, and a team with decades of combined butchery expertise.
Services
Beef
Sausages
Free Range Chicken
Lamb
Pork
Spanish Deli
Game
Organic Meat
Bespoke Cuts
Seasonal Poultry
Details
- Year established: 2005
Highlights and features
- We have 16 years of experience in artisan butchery and food innovation.
- Our partnerships with ethical suppliers ensure full traceability and animal welfare.
- We offer bespoke gluten-free sausages and custom meat preparations.
- Our team includes award-winning butchers with decades of industry expertise.
- We provide detailed provenance information for all our meat products.
Associations and certifications
- EBLEX Quality Standard Scheme
What people say
Friendly service
High quality
Sustainable sourcing
Expert advice
Delicious products
Services
Free Range Chicken
Our free-range chickens from Fosse Meadows are slow-grown for 81 days, exceeding organic standards. They roam clover-rich pastures, resulting in darker, more flavoursome meat. We also stock premium barn-reared options from Diaper Poultry, ensuring year-round availability of high-quality chicken products.
Award-Winning Sausages
Handmade daily using at least 85% free-range Dingley Dell pork, our sausages include multi-award-winning varieties like the Hobson's Choice and Italian Stallion. We offer gluten-free options and bespoke sausages to order, with seasonal flavours such as Smokey Maple Chilli and Red Onion Marmalade.
Dry-Cured Bacon
Produced using a 25-year-old Norfolk recipe, our dry-cured bacon contains no added water. We source from Broadland Hams for high-demand periods, ensuring consistent quality in smoked back bacon, gammons, and specialty cuts like Porchetta and Pork Escallopes.
Organic Lamb
Sourced from Shimpling Park Farm and HG Blake, our organic lamb grazes on clover-rich pastures year-round. The meat is sweet, succulent, and high in protein, available as chops, legs, and steaks. Shimpling Park's carbon-negative farming adds environmental benefits to every purchase.
Spanish & French Deli
Authentic imported products include Azahar's Spanish chorizo and morcilla, alongside Mr Duck's French confit de canard. All items are sourced from artisan producers using traditional methods, ensuring premium quality in every delicacy from Cassouelette to Iberica pork sausages.
People
Jon West
Owner
Former Molecular Biology professional with 16 years' experience in artisan butchery. Pioneered innovative meat design while maintaining traditional skills. Leads a team of award-winning butchers in Cambridge.
Clare West
Retail & Bookkeeping
Integral to daily operations and financial management. Combines retail expertise with administrative oversight to maintain the business's high standards and customer service ethos.
Luke Hammond
Butcher
13-year veteran in butchery and sales. Specialises in premium cuts and customer consultation. Ensures every product meets the business's rigorous quality and presentation standards.
Ayden Gillet
Butcher
Award-winning butchery student with expertise in traditional techniques. Contributes to product innovation and maintains the business's commitment to technical excellence and craftsmanship.
Guillermo Cobos
Supplier Partner
Owner of Azahar Spanish Foods with 20+ years in specialty food imports. Curates authentic Spanish delicacies using artisan methods, ensuring premium quality and traditional preparation.
Questions
Where do you source your meat?
We partner with local East Anglian farms like Fosse Meadows and HG Blake for free-range beef, pork, and lamb. Spanish and French deli items come from artisan producers.
Do you offer gluten-free products?
Yes, we stock gluten-free sausages and burgers daily. Bespoke gluten-free options are available to order with a minimum 3kg requirement.
What are your opening hours?
We're open Monday-Friday 7am-4pm and Saturday 7am-2pm. Closed Sundays and bank holidays.
Can you deliver orders?
We offer local delivery for special orders. Contact us via phone or email to arrange delivery of larger quantities or bespoke items.
Do you sell game meat?
Yes, we supply seasonal game including pheasants, partridge, and duck. Venison and rabbit are available year-round, with Christmas turkeys and geese from trusted farms.
Can I order custom meat cuts?
Yes, we provide bespoke cuts and preparations. Discuss your requirements with our butchers in-store or via phone for tailored meat solutions.
