Orders must be placed before 11am for next day delivery. No Saturday, Sunday or Monday deliveries. We do not deliver to rural addresses.
If you would like to pick up from our store, please type in "Store Pick Up" in the special instructions box and we will refund your shipping fee when you come in.
Please specify a delivery day in the special instructions box if you would like your order delivered at a later date.
Drury Meats - Online Butchery
Welcome to Drury Meats!
We are a family owned and operated butcher shop that provides good old fashioned service and great quality meat. We produce a large range of quality small goods- including homemade bacon and sausages.
We have a great range of products in store to compliment your meats, including sauces, stocks and seasonings.
OUR RETAIL SHOP WILL BE OPEN FROM THURSDAY 14th MAY
We are looking forward to seeing all of our amazing customers again.
- Clevedon/Ardmore 2 x a week
Store Pick up is allowed- Please make a note of your phone number at checkout. We will be in contact when order is ready to be picked up.
Pick up from back door. Please keep a safe social distance from other people.
We apologise for quite a few out of stock items but due to our retail shop closure it is very hard for us to keep a profitable balance. We are currently operating with minimum staff to keep in line with hygiene protocols to make sure your order is packed with care.
Thank you for your continued patience and support through this time. We really appreciate it- John & Jeanette
Any enquiries please feel free to email us firstname.lastname@example.org
How to buy online- OPEN
To order online with Drury Meats, you need to create an account. This makes it quick and easy to buy online with us in the future, as your order history and shipping addresses are all saved.
If you need help, have a look at our How to Order page for more information.
Stockists of: Bostocks Organic Free Range Chicken, Freedom Farm Pork, Speciality Meats, Home Cured Bacon, Fresh Meat Products, Wild Appetite Sauces, Gault's - by Simon Gault