Meet Our Butchers

Jason has dedicated 40 years to Browns, joining through the YTS scheme and learning the craft of butchery from the ground up. His skill, hard work and commitment to maintaining Browns’ high standards have played an important part in developing the business and building lasting relationships with generations of customers. Now co-owner alongside Jason Brown, Jason continues to move Browns forward while protecting the traditional values on which it was built.

The son of Roger Brown and grandson of founder Eddie Brown, Jason represents the third generation of the Browns family butchery tradition. The shop’s dedicated sausage maker, he brings experience, care and consistency to every batch. Now co-owner alongside Jason Hyde, Jason plays an important role in carrying the family name forward while maintaining the quality, traditional methods and personal service Browns is known for.

Rob has worked in the trade since the age of 15, bringing a lifetime of practical skill and butchery knowledge to the Browns team. Always looking for ways to develop and improve, he has helped create some of the shop’s most popular homemade products—including its much-loved sausage rolls. His calm, experienced approach makes him a valued source of support for colleagues and customers alike. Away from the shop, Rob is a keen angler and devoted snake enthusiast.

Dave has worked in the trade since the age of 16, building extensive experience across a variety of butchery environments. His knowledge of different cuts and preparation methods makes him a trusted source of straightforward advice for customers. Known for his quick pace behind the counter—earning him the nickname “the Roadrunner”—Dave also brings plenty of humour, conversation and character to the Browns team.

Dave - Butcher

Scott is now into his second year apprenticeship; his enthusiasm and confidence are reflected in the progress of his work. As part of his training, he has developed valuable experience preparing the beef hip and loin, producing clean, accurate cuts with minimal wastage. With his skills and knowledge continuing to grow, Scott is building a strong foundation for a promising career in butchery.

Harry is into his second year apprenticeship and has a particular talent for sausage making and helping to prepare Browns’ South African range. His careful approach, knife control and attention to presentation were evident during his recent beef assessment, in which he worked on the hip and loin. As his confidence and experience develop, Harry is becoming an increasingly valuable member of the Browns team.

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