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 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 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 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 2 BTEC Diploma in Engineering and will commence the Level 3 Extended Diploma Engineering shortly.  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 is currently learning to drive.

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.

First class Butchers & Poulterer