About Jenkins' Butchers, Gravesend.

Based in Gravesend, Jenkins Butchers have been supplying the finest quality, locally farmed meats to the people of Gravesend and the surrounding areas of Dartford for over 100 years..

It was in 1906 when Herbert Jenkins first opened the doors to his traditional butchers shop and began supplying quality meat to the local population of Gravesend. Although the business started out quite simply, the Gravesend market town was growing fast and ‘Jenkins the Butcher’ was subsequently passed down to Herbert’s son, Wilfred, under whose tenure the business continued to go from strength to strength.

In 1999, Jenkins Butchers current owner, Mike Ashworth took over the reins and the business continues to fly the flag as one of Kent’s best family butchers.

Jenkins Butchers cutting freshly sourced meat

Fresh Meat

100% Fresh Meat In store

Opening Times

Mondays - Fridays : 8:00am - 6:00pm

Saturdays : 9:00am - 4:00pm

Call us Today

Gravesend: 07732774068

Dartford: 07745678942

About Mike

Mike’s success at Jenkins Butchers is the result of his many years’ experience working in the meat industry.

Starting out as a ‘butcher’s boy’, at just 13 years old, before getting his first full-time job as a local butcher’s apprentice at 15 and being awarded the ‘young butcher of the year’ title just two years later. Mike then went on to complete a two-year ‘meat technology’ qualification at Blackpool and Fylde College, then considered one the UK’s best training colleges for butchery.

Whilst studying, Mike gained valuable experience with several employers, in various butchery related roles, including a stint at Lancashire’s prestigious Michelin star restaurant, Northcote Manor.

However, it was working at a North Yorkshire farm shop that he discovered his second love, that of pie making, and this is where he developed and perfected many of the award-winning pies that he’s still proudly producing up to the current day. To this day, Mike is still hungry for success and regularly enters his produce to compete in meat industry competitions, continuing to pick up awards and accolades along the way.