About Us

Oliver Weaver took over running Patrick Strainge Butchers when Patrick himself retired. As Oliver did his apprentership under Patrick he has acquired many of his skills. Receiving such awards as Young Sausage Maker 2011 South East Region.

As well as being a Member of the Guild of Q Butchers and The Federation of Meat Traders, Patrick Strainge Butchers has recently won a large number of awards at National Butchery Championships.  These include:

• Smithfields Q Guild Awards
• BPEX South of England Show
• British Sausage Week South East Region Winner

Guild of Q Butchers

As a member of the Guild of Q Butchers, Patrick Strainge Butchers has to maintain the highest standards. Every 18 months, a Q Butcher undergoes a rigorous inspection which looks at areas such as:

• Quality of meat
• Butchery knowledge
• Meat preparation
• Hygiene

Federation of Meat Traders

Patrick attended Smithfield Meat College, studying Meat Technology, winning the Best Student Award.  The shop’s two senior butchers are similarly qualified.  As well as being a livestock expert, Patrick is a trained butcher.  He is also a member of the Federation of Meat Traders, and regularly attends training courses to ensure his butchery skills are up to-date.  Patrick has twice been nominated President of the local branch of the Federation of Meat Traders.e.

The Patrick Strainge – Butcher’s Shop

Founded in 1973, Patrick Strainge Butchers has been providing quality meat now for 35 years.  The shop’s reputation has grown and spread over the years, with customers coming from as far away as London to buy the prime meat, reared here in Oxfordshire.

For more information why not visit Patrick Strainge Butchers in Bampton, or telephone 01993 850 350 to place your order today.

Food Miles

With the increasing concerns about the distance food travels through the food chain to your plate, it is important to find a butcher who buys animals from local herds.

At the abattoir, the animals are treated as humanely as possible. Animals being transported to an abattoir can suffer high degrees of stress. This is not only inflicts unnecessary suffering, but results in poor quality meat.

Most Patrick Strainge Butchers stock travels no more than between 10 miles from the farms to the abattoir. The animals are frequently accompanied by their herdsman, with whom they are familiar. Animals from different herds are never transported together. This way, their journey is made as comfortable as possible. When stock from different herds are transported in the same vehicle, stress levels increase, and fights can break out between the animals.

With Patrick Strainge Butchers, the animals’ well-being is as important as the quality of the meat you buy for your table.

This is a unique website which will require a more modern browser to work! Please upgrade today!