Tradition Meets New-style Quality
Up front in Berties you can buy a sausage roll that will make you think of what your grandmother used to make – that flaky pastry wrapped around succulent sausage, ready for a splash of tomato sauce for the finishing touch.
Up the back of this busy butchers shop, they’re chopping and slicing and mincing and doing all those things traditional butchers do.
Darren, whose grandfather Ernie Ewert used to work in the very same shop on Swan Street, says times change, but quality doesn’t.
While there’s no sawdust on the floor, and the meat is organic these days, there’s the same good old fashioned customer service. This business reckons it’s important that the customer can ask questions, and get real answers, so there’s a vibe of helpful and friendly service at Berties. They joke a fair bit too, this team of butchers.
Darren rings the changes: he says Berties used to supply all the local pubs, but now it’s more the restaurant market. With so many good restaurants popping up in Richmond, it keeps them busy.
In the shop, it’s about the basics, with meat hanging in the cold room, but it’s also about the finesse of gourmet preparation. Check out their pickles and preserves, salts and sauces, designed to complement that prime steak or tender lamb loin chop.
For cooks, there’s plenty of good advice about the right cuts of beef, pork, chicken and lamb for a special meal. For those who are simply hungry, there are rolls, salads, soups and ready-made meals.
You can choose from the takeaway selection in the shop, or here’s a Little Bertie’s in the courtyard behind the shop, so you can even sit down and enjoy a pulled pork sandwich right there.
This thriving specialty food shop is a short walk down Swan Street from the 381 Cremorne boutique hotel, and it’s open every day, from 8am to 7pm weekdays, until 5pm on the weekend.