The Healesville Hotel kitchen had always worked closely with the butcher next door and when he retired the opportunity arose to make it part of the hotel. Opening our own butcher has given us the scope to explore our passion for beautiful, seasonal, regional food.
We are sourcing local meat, dry aging Victorian beef, making fabulous sausages our point of difference is that we can do what chefs do to meat age, truss, bone and roll, season, stuff, butterfly, unusual and interesting cuts.
K&B opens the possibility of accessing a hotel kitchen we have a regular following for our veal jus, duck leg confit, stocks, pastes, butters, pate & terrine. Make shopping at the butcher part of the inspiration to create your next family dinner, impress your friends or wow at a party.
Spring Lamb, perfectly pink & tender, needs the simplest of cooking to enjoy the sweet flavour of new seasons lamb. From tiny little cutlets to whole legs of lamb or a shoulder to slow roast or tagine. We can cut them any which way you would like …
We have a carefully selected range of artisan charcuterie products from smokehouses such as Istra in Musk near Daylesford. There is nothing quite like beautifully sliced meats – ring through an order and we can have them ready for pick up.
At K&B we love a boned & rolled cut of lamb & fowl with stuffing & wrapping in salty prosciutto … makes great little roasts. We have fantastic and interesting cuts every day or talk to us about something special for your next dinner party.
We work with Yarra Valley Pork and have their Gin Pig in store, such a great story these pigs are fattened on the grain from Four Pillars! For over 13 years we have stocked Bills hams and bacons …
Just the other day a regular stated “it’s the best ham in Healesville!”