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Richard Kittow & Son Butchers

Contact Info

1-3 South Street, Fowey, CORNWALL PL23 1AR

Since 1973 Butcher Richard Kittow has been serving quality meats and meat products, own reared, to the local community and visitors to Fowey for over four decades.

First opened in 1973 and is a local institution. Butcher Richard Kittow has been serving quality, own reared meats to the local community and visitors to Fowey for over four decades, and supplies us with much of the meat you see featured on our menus here at The Old Quay House. By the time I was 16 I had my slaughterman’s licence, and by 17 I was working on my dad’s meat van. I went on to have shops in Polkerris and Tywardreath, but Fowey was always my main aim. Fowey has been great to us, there’s no two ways about it. My favourite cut changes and depends on the time of year. My best piece of roast beef ever – you don’t see it much now, is a tag end. It comes from the hind quarter, out of the top side of a leg of beef. The closer you get to the bone, the sweeter the meat. Recently, I found a hog’s pudding recipe that my dad had used in 1946. It took us three weeks to get the batch right using it, but it’s absolutely fantastic. To me, it’s a classic! People often think a bit of steak is a bit of steak, but it’s not. There’s a lot to the meat trade. It depends on if you’ve got a male animal or a female, what type of grass you’re on, the time of the year, and the condition of the animal – lean, fat, just come off the grass. Winter time is a different thing again. It’s a balancing act to get beef right. It’s the same for a fishmonger, a cheesemonger or a wine merchant. You’ve just got to know your product, and that’s why we are still here.

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