Our focus is on artfully prepared meals, made with wholesome unadulterated ingredients. Our beef is grown locally at Audley Farm in Clarke County and processed in Edinburg at Gore’s, a small USDA inspected facility. Our pork often comes from the Middleburg Montessori School. Beef and Pork are brought in by the entire side and butchered here in house. We use all cuts to make incredible dishes here in the restaurant and allow our customers to purchase a small amount to take home to their own kitchens. Chickens are supplied by Ayeshire Farm in Upperville, VA. We search for and acquire farm fresh local ingredients that are grown responsibly without the industrialized practices of feeding animals antibiotics and hormones.
We are a purveyor of local dry-aged beef, local pork, organic chicken, and sustainable seafood. We carry Trickling Springs Creamery dairy products: Glass-bottled milk, eggs, and cheeses. Because we operate a busy restaurant that also utilizes our fantastic cuts of meat and fresh seafood, we recommend calling ahead to request the products you need at home. We’ll let you know when they will be available for you.
Our Fresh Food Philosophy:
Fresh food tastes better. Local food is fresh; therefore, local food tastes better. We use locally-sourced ingredients wherever and whenever possible. We bake our own bread. We roast our own meat. Items on the menu are made to order. We appreciate your patience while we prepare a delicious meal for you.
Chef Sandy Gallagher: After running her own successful personal chef and catering business for years Sandy decided it was time to take her creations and love of food and people to the next level. Sandy is the main chef during lunch hours at the Butcher Station. In the evenings you will find her running food, shucking oysters, seating guests, pouring drinks, washing dishes and making the great desserts we offer… a virtual jack of all trades.
Chef Jimmy Parks: Following his many years working and managing restaurants in the Rehoboth Beach area of Delaware Jimmy has joined his sister Sandy at The Butcher Station. Jimmy is the main chef during the dinner shift at the Butcher Station. He orchestrates new menus almost daily depending oon what is available from our local purveyors, and what fresh seafood is available. You find him grilling your steaks, chops and seafood to perfection as well as putting out the great happy hour food we offer during the early evening hours. He is also the chief butcher in our establishment. His early hours during the day are dedicated to making the great cuts we sell and cook that evening.