BBQ Season is Coming! March 17 2015

This year JL Butchers aims to be the place to go for everything BBQ!

From Boston Butt to Brisket, Burgers to Beef Steak, Sausages to Spatchcock Chicken, we will have it all!

We'll even be stocking Charcoal, Hiring out large BBQ's complete with Gazebo and table if needed! Let us take care of your whole event, we'll even supply you with a Chef to cook it! Just drop us an email,

Thank you! January 08 2015

All of us at JL Butchers would like to say a huge thank you to all of you for supporting us throughout the year. And thank you for all your fantastic comments on our Appledore Turkeys this year. I've put a few of our reviews below.

We look forward to welcoming you all during 2015, look out for lots of exciting things happening & lots of BBQ's!


By the way, a little late but thank you @JL_Butchers for our INCREDIBLE turkey this Christmas - best turkey I ever had! So succulent!
Thank you for helping make our Christmas one of our best ever for someone who is not the most confident cook the advice you supplied along with the quality bird meant our Turkey was succulent and incredibly tasty even our 2 year old asked for more. The beef joint also was delicious and we will be ordering again soon.
Turkey soup in the making!! What an brilliant bird. Thank you so much.
Thank you James for a fantastic turkey! Delicious, plump and succulent, exceptionally cooked by Fran Nevett and enjoyed by the whole family and guests. Roll on boxing day dinner!
Stephen Keywood5 star
Sat here in a meat coma after myself and my family inhaled rib of beef for Christmas dinner. With James advice on how to cook, this was the perfect most delicious joint of meat with the best advice on how to prep and cook. Thanks JL Butchers.
Carly Galloway5 star
From all 15 of us who shared Christmas Day, Thank you so much JL Butchers for a scrumptious Turkey! Was a mouth watering piece of meat and even managed to enjoy the left overs cold today still tasting just as good! Will defiantly be returning for next years!

Free Range Bronze Appledore Turkey's November 27 2014


All Appledore Turkeys are wrapped in greaseproof paper and presented in a carry-home box, along with a sprig of rosemary, vacuum-packed giblets and a recipe leaflet with easy-to-follow cooking tips and recipes.


Extraordinary care and attention is given to every one of Appledore Farm’s turkeys. From the day they arrive they are fed on a simple diet of wheat and vegetable proteins – free of additives, drugs or growth promoters. After roaming the grassy paddocks during the day they are bedded down overnight on the farm’s home-grown wheat straw.

The turkeys enjoy a long and active life, and this freedom to roam means they develop a distinctive taste and texture. Their welfare is of paramount importance and independent inspection confirms this.

When you receive your Appledore Turkey it should be in prefect condition, ready for you to unpack and cook – either to your own family recipe - or according to the easy-to-follow Cooking Tips and Recipes provided by Appledore.


As soon as possible, on receiving your turkey, remove all packaging and store in a cool place, preferably the bottom of your refrigerator. Remove the giblets if they are inside and also keep in the cool. The bird is best cooked within 2-3 days of purchase.


Our method should help you to produce a truly tasty turkey with especially succulent breast meat. If your turkey is trussed, it is best to remove the string before cooking.

If you wish to stuff your turkey, prepare your favourite stuffing recipe and fill the neck cavity only. You may like to put a large Bramley apple or peeled onion into the body cavity.

Sprinkle the bird with salt and pepper then place it breast side down (covered with foil if you prefer) in a roasting tin.

The oven should be pre-heated to 230ºC/450ºF/Gas Mark 8 and the bird cooked at this temperature for 30 to 60 minutes depending on size, before reducing the heat to 190ºC/375ºF /Gas Mark 5.

About 30 minutes before the end of cooking, open the foil if used and turn the bird onto its back to brown the breast.

Do try to avoid over-cooking. Test with a fork on the inside of the thigh - the bird is ready when the juices run clear.

After cooking, allow the turkey to rest for about 15 to 20 minutes, and then carve.


You will find the following sequence makes for easy carving

  1. Hold the leg by the end knuckle. Cut close to the body and twist off. Carve this dark leg meat.
  2. Similarly remove the wing and cut in half.
  3. Slice the breast meat from one side.
  4. Repeat for the other side.

1st Year Party! November 27 2014

The Medicine Garden April 06 2014

We are very excited to announce that we are part of a cooperative occupying the The Larder Farm Shop in the Medicine Garden in Cobham. The Shop will open on Monday 7th April.


The shop will feature a number of local suppliers, Ildiko’s ChocolateCakes by Liz Lambert and Lorraine MitchellPimpernel Fisheries of Salcombe, Cheese & Olives Ltd, S&S Pattiserie and more!


The Medicine Garden itself is a great place to come and enjoy and relax, check out the Hothouse Cafe, The Garden Shop, The Treatment Room, The Art Shed and The walled Garden.


Come and see us!


Baytree Holdings January 30 2014

Very excited by another new local supplier of free range English pork that we now have on board. Baytree holdings are based in Cobham just 4.5 miles down the road! Check out their blog - baytreeholdings, and check them out on facebook too!  


Haggis, an endangered species?? January 24 2014


JANUARY is never a good month for haggises – or haggi, if you prefer. A certain famous poet saw to that.

But the poor wee beasties won’t even be able to relax in their Highland hideaways this year after Burns Night has been and gone.

For haggis lovers have hatched a dastardly plot to keep us eating them throughout 2014.

And if they get their way, the haggis is set to become a seriously endangered species. We could even run short of neeps and tatties.

The Scottish Federation of Meat Traders have declared 2014 the Year of the Haggis.

And they’re determined to get Scots and visitors eating our national dish at the 700th anniversary of the battle of Bannockburn in June, the Commonwealth Games in July and August, the Ryder Cup in September, and on all dates in between.

Chief executive Douglas Scott said: “We’re trying to turn haggis into a year-round product. We’re hoping to tie it in with all the amazing events in Scotland this year.

“It’s a very versatile dish, and we hope to develop new haggis-based products. And later in the year, we’ll be having a competition to find the 
best haggis maker in Scotland.”

How the haggises – or haggi – must long for the long-forgotten time when January 25 was the only day they had to worry about.

These days, they get stuffed in chicken breasts, battered and sold at the chip shop, put in tinned soup and toasties and served up as pakora. You even get haggis crisps.

It’s believed (apparently) that there are two species of Highland haggis.

One breed has its two left legs longer than the right two, and the other is the other way round.

This is handy for running away round the sides of steep mountains, where they (apparently) live.

Or at least it was, until the haggis hunters worked out they could only run in one direction.

Local Delivery! January 13 2014

JL Butchers is very excited to announce we are now offering limited home delivery. Currently we are offering delivery on orders over £25 within a 5 mile radius of the shop.

Deliveries will be on Friday between 4pm & 8pm initially.


Order online or contact the shop on 01932 345032


Included towns:

Walton Upon Thames,
West Horsley, 
Church Cobham,