Uptons of Bassett

From the age of 13, Simon Broadribb knew what he wanted to become. A butcher. And not just any butcher – an award winning butcher! Growing up in a family of poulterers and fishmongers whose tradition goes back to the 19th century, Simon’s childhood dream came true in 1994 when he took over Uptons of Bassett butchers in Southampton, Hampshire. Pioneering a spirit of traditional quality with a commitment to fulfilling modern animal welfare concerns has helped make Uptons of Bassett one of the premier butchers in the south, supplying not only an eager public but hotels and restaurants too. Their expertise is recognised professionally, as a proud supplier to local restaurants, including those for celebrity chefs such as Hugh Fearnley-Whittingstall’s River Cottage Canteen and Rick Stein’s Winchester eaterie. Uptons also gets a nod in Stein’s book, “A Guide to the Food Heroes of Britain.” Local ethically sourced meat Sourcing the best quality breeds, with an emphasis on local, free range products ensures meat from Uptons of Bassett not only tastes outstanding, but answers health and animal welfare concerns too. We always visit the farms we are using, so that we can reassure our customers first hand of the high standards of our producers.