Butcher and the Farmer envisioned by Bradley Michael of Seagrass Boutique Hospitality Group (the group behind The Meat & Wine Co and Ribs & Burgers) is a unique retail/dining experience with a focus on delicious and holistic eating, emphasising the importance of sustainable and traceable agriculture.

Situated in the Glebe Tram Depot redevelopment, there is a possibility of an urban farm next to the space which will deliver not only produce grown for their own use but also an education facility and space that will include community engagement including the potential for ‘allotments’ for schools and local community groups.

Butcher & the Farmer consists of a butchery preparing whole animals for the restaurant, retail components such as a deli and bakery providing fresh produce sourced from local producers as well as a cafe and bar. All components are designed to complement the “Butcher and Farmer.

Butcher and the Farmer brand developer, Jared Ingersoll, said “It is important that we truly celebrate Australian agriculture, our beautiful and unique food, and our home grown talents. This concept is totally home grown. Our vision is to show the world just how good a butcher shop can be.”

“We will be cooking with solid coal, fire and smoke in a very honest and open kitchen, bringing things back to basics.”

“When you enter Butcher and the Farmer you will be greeted with a truly unique experience and guided by staff who will look after you whether it be for lunch or simply to buy some delicious hand-cut meats and locally grown produce. Community engagement is crucial to the success of Butcher and Farmer.”

Prepared by: Bridgit Ruhle for Seagrass Boutique Hospitality Group

Tramsheds Harold Park, Shop 7,
1 Dalgal Way, Forest Lodge NSW 2037

02 8629 8800

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