The Butchery Ltd.
Nathan Mills is a third-generation Australian butcher with more than 20 years’ experience who has worked across all areas of the meat industry, from abattoirs and wholesale trade to supermarkets and high-end retail.
In 2005, Nathan moved to London and began working at Smithfield meat market, moving to Daylesford Organic before being hired as the head butcher and manager at the renowned Borough Market branch of The Ginger Pig. In 2010, he was asked by Adam Perry Lang and Jamie Oliver to establish Barbecoa’s butchery operations. Following that he was the development butcher for Whole Foods London.
In 2011, Nathan and his partner, Ruth Siwinski, decided it was time to open the butchery that London really deserved: native breed English meat raised by small independent farmers, bought as whole carcasses only, to remain economically viable for farmers and environmentally sustainable for England. At The Butchery Ltd in the acclaimed Spa Terminus food hub, Nathan and his small team draw on their multinational training to practice true nose-to-tail butchery, supplying some of London’s best restaurants – from Michelin-starred to street traders – and the city’s most discerning retail customers.
Beef is of particular interest. Uniquely in the London market, Nathan has his own 2000sq foot production premises with a 500sq foot of refrigeration, including a beef dry-ageing room where he can age 8 tonnes of beef as whole carcasses.
Nathan believes the way forward for UK consumers and farmers is less but better quality meat, and maintains a conversation with his customers, providing information about such things as animal welfare and lesser-known cuts. He is enthusiastic about increasing customer interest and knowledge in native breeds, dry-ageing and old cows.
The Butchery Ltd has received national and international newspaper and magazine coverage, and Nathan has been a guest butcher at Meatopia, and appeared in several BBC TV cookery shows, including “Raymond Blanc: How to Cook Well”.