In 1988, founder Paul Reeves, just 22 years old, opened the doors of a small family-run butcher shop in Reading. With a passion for high-quality service, top-notch cuts, and offering unbeatable value, the shop quickly gained a loyal following in the local community. With Paul’s background having worked as a butcher from a young age, he laid the foundation for the business to be built on expertise and a dedication to quality.
As the retail market shifted and supermarkets began to dominate, Paul saw an opportunity for growth. He made a strategic decision to pivot the business by shifting focus to supply local eateries and the growing hospitality sector. By offering precisely cut and portioned meats at competitive prices, Reeves Butchers became a trusted partner for chefs, caterers, and restaurants in the region. This shift allowed the business to thrive, meeting the specific needs of the catering market while maintaining the same level of care and quality that the businesses was initially built on.
In 2010, Reeves Butchers moved to a purpose-built, state-of-the-art factory in Bracknell, which marked a major turning point in the business. The new facility enabled us to scale operations and handle large volume orders for the hospitality and public sector markets. Equipped with modern technology and accreditations, the factory can maintain the high standards that have made Reeves Butchers a trusted name in the industry.
Today, Reeves Butchers is still a family business, and despite our company’s growth and the expansion of our production units, our core values of quality, service, and customer satisfaction remain at the heart of everything we do.
In the catering world, consistency is everything. Reeves Butchers specialises in providing chefs and businesses with exceptional meats, on time, every time.
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