We’re excited to introduce Richard, a skilled butcher and director of Woodhouse Butchery, a family-run business in Haywards Heath with a proud history of supporting UK farmers. In this interview, Richard reflects on the business’s legacy, their ethos of championing British produce, and a few local spots he and his wife Jessica love to visit.
With training at Smithfield College and experience in his family business and leading catering butchers, Richard offers expert advice on cuts, availability, and budgeting. His knowledge and passion ensure Woodhouse Butchery continues to deliver the finest quality meat, poultry, and game.
What do you love most about working in hospitality here in Sussex?
Having spent the bulk of my career working supplying London hospitality, it is exciting to now focus solely on Sussex. We are building a reputation as one of the best catering butchers in the area based on current merit rather than previous achievements. Whilst we have supplied the hospitality sector for decades, it is only now that we are starting to get known in the local community. Having the business based in Haywards Heath, alongside our retail shop, is helping us to achieve this.
Can you walk us through your role at Woodhouse Butchery? What does a typical day look like for you?
A normal day for us starts with booking the overnight orders and preparing them for delivery. We offer a next working day delivery service with no minimum order amount, so most days involve managing similar numbers of deliveries. Once the vans are dispatched, the butchers prepare the shop for opening. We have a daily trade of regular retail customers who come to us knowing they can get quality meat and poultry at competitive prices. Alongside the shop, the team prepares pre-orders from our catering customers.
Tell us about your team—what makes them special?
We are a close-knit and strong team of butchers, drivers, and ancillary staff, all sharing a passion for butchery and good food. Some team members come from diverse backgrounds, including retail, farming, and previous careers, and are committed to ensuring customers enjoy an excellent experience.
What services do you offer to hospitality venues in Brighton and across Sussex?
We offer a bespoke service to both hospitality and retail customers, working closely with them to discuss their needs, help with menu choices, and accommodate difficult price points or delivery times. We supply meats, poultry, game, and delicatessen items with next working day delivery from Monday to Saturday, with no minimum delivery charge.
Woodhouse Butchery has been around since 1888—that’s incredible! Can you share some of its history with us?
Founded by my Great Grandfather in 1888, T.S.J Woodhouse was originally based near Smithfield meat market. In 1984, I joined my father and uncle as the fourth generation, and we moved to Kings Cross. We supplied high-end restaurants and hotels in London’s West End and City, and also outside London, including Brighton and Birmingham.
How has the business evolved in recent years?
In 2006, I left to gain experience with other catering butchers before relaunching the family business in Haywards Heath. After the pandemic hit in 2020, we decided to focus solely on the Sussex market and launched a retail shop, which has become successful.
What can you tell us about the produce you offer? How do your relationships with suppliers set you apart?
Our produce is predominantly UK-sourced, especially from Sussex, supporting UK farming. We have longstanding relationships with suppliers dating back to my great grandfather’s era, and now work closely with local farmers for beef and lamb. Our trusted network ensures quality and provenance.
Which products are especially popular with your customers right now?
Our Dry Aged local Beef and handmade sausages, with different flavors weekly, are favorites. We also collaborate with clients to create custom sausages tailored to their needs.
For many independent restaurants in Brighton and Sussex, working with local suppliers is a big deal. What makes partnering with Woodhouse Butchery so beneficial for them?
Being local and dedicated to Sussex, we offer a highly personalized, bespoke service. We work closely with chefs, are available for consultations, and view our relationships as partnerships for mutual growth.
If a hospitality venue wanted to set up a trade account with you, how would that work?
Setting up a trade account is straightforward. We prefer to meet in person first to understand their needs, then they complete a simple form, and we arrange the first delivery.
How do you go about building new business connections? What’s unique about your approach?
Most new business comes from word of mouth within catering and retail. We offer a very personal, bespoke service, working in partnership to meet our clients’ needs and build long-term relationships.
Sustainability is a key focus these days. What steps are you taking to reduce your carbon footprint and protect the planet?
We prioritize UK farming, sourcing produce from across the UK, especially Sussex. We monitor our carbon footprint, ensure local deliveries to reduce emissions, and use recyclable or compostable packaging, embracing new sustainable innovations.
The hospitality industry faces its challenges. How is Woodhouse Butchery adapting?
We work closely with our partners to support each other, maintain open communication, and adapt our offerings to meet changing needs while maintaining a personal touch.
In your opinion, what makes Brighton such an incredible place to do business?
Brighton offers opportunities for growth in a vibrant, welcoming environment that encourages independence and innovation, making it an ideal place for our business.
Where are your favourite places to eat or drink in Sussex? Can you name two and why?
It’s hard to choose just two, but if pressed, we’d say Oak Barn in Burgess Hill for Sunday Roast, and Burnt Orange in The Lanes for lunch or dinner. We also look forward to trying Pearly Cow at 124 Guest House.
What’s on the horizon for Woodhouse Butchery? Any exciting plans?
We aim to expand our presence in Sussex, support local initiatives like the BRAVO awards, and increase our visibility in the region over the next year.
When you’re not working, how do you like to spend your time?
We lead active lives, with two dogs, waterskiing, mountain biking, and even skateboarding. Richard is also active in the Brighton AcroYoga group, trying out new balances with volunteers.
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