Vincents Butchers

After over 40 wonderful years, the time has come for us to hang up our aprons and put our knives away and RETIRE.

It is with mixed emotions and is incredibly difficult to put into words just how much your support has meant to us over the years. We would like to thank all our customers, past and present, our families, friends and the local community for supporting us throughout our journey.

It has been a privilege and an honour to serve you with quality meat and traditional butchers’ service.  We have made many wonderful friendships along the way,  with lasting memories to treasure.

We would also like to take this opportunity to thank all our suppliers who have supported Vincents Butchers over the past 40 years. Your quality products, reliability, friendship and continued support have been a huge part of our journey, and we are incredibly grateful for everything you have done for us over the years. It has been a pleasure working alongside you.

Our last day of trading will be Wednesday 30th September.

We are also pleased to say that a NEW BUTCHERS will be taking over the premises and opening on FRIDAY 16TH OCTOBER, and the shop will continue to serve the local community.

From all the team at Vincents Butchers, with full hearts, we thank you all for your custom, friendship and support over the past 40 years.

Vince, Ian, Kye & Karoline

On 13th December 1985, at just 22 years old, the doors opened to Vincents Butchers in Woking. 

Armed with little more than a dream, a great deal of hope, and no real idea of where the journey would lead, a young, nervous but determined butcher began his path. He envisioned a quality shop built on premium meat products,  knowledge, friendliness, and exceptional customer experience - one that would stand the test of time - it certainly has.

What I didn’t know then was that this business would become such a huge part of my life. The early mornings, the tired hands, the bad back, the sacrifices, the  doubts, and the  triumphs - every moment has shaped who  I am today.

From a young 22-year-old with a dream to 40 years later, on behalf of myself and the team, we are deeply grateful. This milestone belongs to every single person who has walked through our doors and stood beside us along the way.

We take pride in providing high quality meat and superior service and have been since 1985 to Surrey and the local Woking community.  Me(a)t the Butchers behind the Block who are committed to their profession and are passionate in providing you with the best customer experience.

Vincent

Vincent has been a Master Butchers since 1981. Starting his butchery career working at Tanners in Woking. He moved on to run a Farm Shop in Lyne at the age of 18.  At 21 whilst working at the current butchers shop he bought it and opened up as Vincents Butchers in December 1985.  As a qualified butcher he has continued to grow the business with his passion for butchery, food and superior service.

Outside of work Vincent is a keen cook and has a great talent of creating something out of nothing.  To relax he is an member of a clay pigeon shooting club in Pirbright.

Ian

Ian joined Vincent’s straight from school and has now clocked up 32 years’ service. Gaining his qualification at a specialist Butchery training college in London.  He has continued to learn and develop his expertise as a Master Butcher.  A family man and grandfather to three - two boys and a girl which keeps him very active outside of work.

Kye

Kye joined us in April 2021 as a Saturday team member.  He has quickly grown in confidence learning some butchery skills and has a very friendly and helpful attitude to our customers.   Kye attends Farnborough College of Technology, having just completed Level 3 BTEC Extended Diploma in Engineering . Outside of college and work Kye enjoys going to the Gym daily, is a great cook on the BBQ, especially Vincents Butchers sausages & burgers! and has just passed his driving test - congratulations

Both Vincent and Ian have academic qualifications to compliment their practical skills; all are trained in HACCP systems and their implementation. HACCP (or Hazard Analysis and Critical Control Point) is a system which helps to ensure the safety of meat, meat products and other foods sold, and to see that they pose the least possible risk of illness or injury to our customers.  Vincent’s Butchers has a full HACCP systems in place, which is constantly reviewed and updated.