Grass-fed Scotch beef hung on the bone, Welsh hill lamb cut on the premises, sausages and ready meals made in the shop, and a deli counter of cheese, olives and cured meats. Rob and Jenni Sawyer have run Mayo Brothers since 2008, on a Chesham Bois parade that has had a butcher since Tom Mayo cleared the old bakery ovens.
Prime grass-fed beef from one farm in Scotland, hung on the bone a minimum of three weeks to deepen the flavour and tenderness. Fillet, sirloin, rump, rib-eye, and the Tomahawk left on the bone for two or three. Mince cut fresh every day from Scotch chuck.
dry-aged 3 weeks plusLamb hand-picked from Welsh and North Devon hill farms, grass-grazed and cut here on the premises, neck fillet and all. Outdoor-reared English pork from Orchard Farm, where the sows live in social groups in deeply strawed tented lodges.
cut on the premisesSausages made fresh every week from the best cuts of pork, hand-blended with nothing added. Plain, pork and herb, leek, Marmite, venison, chicken, pork and apple, and a gluten-free line. Plus kitchen-ready meals: minted lamb shanks, pies and curries.
eight sausage varietiesFine cheeses, olives and cured meats on the deli counter, with sandwiches, pies, pasties, quiches and sausage rolls made up fresh, and a hot counter through the day. Speciality grocery shelves, free-range bronze turkeys at Christmas, and the rare Aylesbury duck.
cheese, deli, hot counter
GRASS-FED SCOTCH BEEF · HUNG ON THE BONE
The beef is prime grass-fed Scotch from one named farm in Scotland. We hang it on the bone for a minimum of three weeks, the slow way, so the flavour deepens and the meat comes tender. It is the difference a butcher tastes and a supermarket cannot reach.
The Mayo Brothers name comes from a butcher, Tom Mayo, who bought the old Anderson’s Bakery on Bois Lane and cleared its brick ovens to move in. When Tom retired he sold to Roger Pusey, who taught a Saturday boy called Rob Sawyer the trade over more than twenty years. Rob and Jenni Sawyer took the shop on in 2008, and kept the name, the block and the way of working.
ROB & JENNI SAWYER · OWNERS SINCE 2008
“Roger taught me the craft, and the importance of putting a high-quality product across the counter. That is still the whole job.”Rob Sawyer · Mayo Brothers, Bois Lane
From a Tomahawk for two to a Christmas turkey ordered ahead, the same block serves everyone who comes through the door.
Alongside the block there is a deli counter of fine cheeses, olives and cured meats, sandwiches, pies, pasties, quiches and sausage rolls made up fresh, a hot counter through the day, and speciality grocery shelves. At Christmas, free-range bronze turkeys and the rarer Aylesbury duck, ordered ahead.
A joint for Sunday, a Tomahawk for two, sausages by the dozen, a turkey for Christmas or a barbecue for a crowd. Send us a note and we will have it cut, weighed and ready to collect, or call the shop on 01494 726357.
A minimum of three weeks, hung on the bone rather than wet-aged in a bag. The beef is prime grass-fed Scotch from one farm in Scotland, and the hanging is what gives it the depth and tenderness.
One named farm in Scotland for the beef, Welsh and North Devon hill farms for the lamb, and Orchard Farm for outdoor-reared English pork. We cut the lambs here on the premises rather than buying them in ready jointed.
Yes. We take orders for free-range bronze turkeys and the rarer Aylesbury duck, and for joints, ready meals and platters at any time of year. Call 01494 726357 or send us a note and we will have it ready to collect.
Every week, here in the shop, from the best cuts of pork, hand-blended with no rusk and nothing added. Plain, pork and herb, leek, Marmite, venison, chicken, pork and apple, and a gluten-free line.
We do. We supply and cook for barbecues and events, from a garden party to a wedding, with our own people on the grill. Tell us numbers and a date and we will put together a plan.
Tuesday to Friday, 8am to 5pm, and Saturday, 8am to 1pm. Closed Sunday and Monday. The counter is busiest on a Saturday morning and quietest first thing midweek.
On Bois Lane in Chesham Bois, the small shopping parade between Amersham and Chesham, a short way up from Old Amersham, the historic High Street, the Market Hall and the Chilterns beyond. Closed Sunday and Monday, a true butcher’s week.