Home of the best independent businesses in Cambridgeshire

Mill Road Butchers

114 Mill Road, Cambridge, CB1 2BQ

01223 354779

Over the last few years, the independent food scene in Cambridge has truly blossomed into an incredible network of first-class suppliers and providers. Keeping at the top of their game takes huge amounts of dedication, hard work and passion, but there are some indies that stay the distance – Mill Road Butchers for one. With a fantastic refurbished shop, many of the best award-winning chefs in the city championing their produce including Mark Poynton (MJP Restaurant), Daniel Clifford (Midsummer House) and Sam Carter (Restaurant 22), and a loyal and very happy customer base, the team at this indie gem are doing everything possible to stay firmly up there at the top.


It’s a position that builds on great tradition too. 114 Mill Road, where the Butcher’s shiny new shop is located, is a real slice of Cambridge high street history, in fact there’s been a butcher on the same corner site since the early 1900s. Now the core team, led by owner Gary Howlett, are bringing things right up to date.


At the cornerstone of Mill Road Butchers is the welfare of the animals, which is why their meat is sourced direct from high-quality, free-range farms and can all be traced back to its origins. Pork comes from Dingley Dell Farm in Suffolk, chickens from the Sutton Hoo Chicken company in Woodbridge, and quails from Norfolk. The amazing choice of beef at the shop includes breeds such as Aberdeen Angus, Hereford and British Blue and is all grass-fed, dry-aged and highly-marbled. The team make time for regular visits to all the farms to make sure the level of quality is consistently high. They also prepare and sell cooked food including scotch eggs and sausage rolls and come game season in the autumn, you can treat yourself to fallow, red deer and game birds, all sourced from local private estates.


Finally, if you need any tips about how best to prepare and cook your purchases – just ask! Within the friendly team there’s not only years of butchery experience but also chef training too, so great advice as well as great produce.