We have introduced social distancing at the shop, allowing only 2 to 3 customers at a time.
Please wear face coverings whilst in the shop.
We are offering a free delivery service, to those in self isolation, have underlying health issues and the most vulnerable. Further details about the services provided are available at the top of the 'place your order' screen.
Any questions please feel free to give us a ring.
We pride ourselves on top level customer service, after all the business would not exist if it wasn't for you. We have nearly 150 years of experience working at the shop with the 5 members of staff.
Established in 1938, we have seen many changes in the last 81 years! Originally owned by Mr Eddie Brown, he brought all four sons into the business. Having 4 shops in total. In 1995, the brothers branched off to do their own different things in the butchery trade, leaving our famous Roger Brown to build a successful business in Harborne. His idea, to bring top quality ethically reared produce to the area under the belief that, 'you are what you eat'. This included grass-fed beef from Shropshire, free range Packington pork, Welsh Salt Marsh lamb (available July-September), Welsh border lamb, free range chicken, ethically reared veal, wild game, free range Christmas poultry. All of which are outdoor reared and free from growth promoters.
We also produce our own sausages on the premises, using only the finest prime cuts of shoulder, leg and belly. 82 years later, our founder, Roger Brown is still making them along with his son Jason Brown.
6 years ago, Roger closed our shop in Lonsdale Road. This being a combination of lack of off-street parking and a shop that could not be adapted to today's high standards of food hygiene. Moving the entire business to his shop at Northfield Road. This having a free off-road car park.
In the last few years, Roger has taken a step back from the business as retirement beckons. Leaving myself Jason Hyde (32 years working for Roger) and Jason Brown to keep the business running to the high standard it has become.
Who we Supply to
Fancy a meal out? Then let us recommend restaurants that offer our high quality meat:
- The Plough, Harborne
- Buonissomos, Harborne
- Harborne kitchen, Harborne
- Henry Wongs, Harborne
- Maison Mayci, Kings Heath
- Blooms, Kings Heath
Us in the News
Jason Hyde gives a master class to Kitchen School, Birmingham on Salt Marsh Welsh Lamb:
Jason Brown on what it takes to produce excellent sausages and what makes Brown's sausages so good: