The Artisan Butcher
4/50 MacLeay Street, Potts Point NSW
(02) 9331 2245
The glamorous surrounds of Potts Point may seem like the farthest thing from the farming world. However, Nick and Rosie Roth are connecting the two with their paddock-to-plate philosophy at The Artisan Butcher.
The Artisan Butcher has been a fixture of Macleay Street for many years but Nick and Rosie brought renewed enthusiasm to it when they took over the business in 2016. Their shared love of cooking is combined with Nick’s experience in farming and butchery – he spent many weekends helping his grandfather, a stockman, with the cattle. Likewise, Nick’s father was a slaughterman for over two decades and passed his passion and knowledge on to Nick, who followed in his father’s footsteps and started his apprenticeship at 15 years old.
This innate connection to the land shines through in all the produce at The Artisan Butcher. Nick has strict guidelines when it comes to meat, sourcing only the highest quality cuts and paying careful attention to how the animals have been raised and fed. Produce is ordered in small batches to ensure freshness and is hand-cut to order.
Aside from specialty products imported from France, Italy and Spain, all meat is Australian, with a particular focus on free-range, grass-fed and organic meats. Nick and Rosie also work directly with producers in their hometown of Mudgee to source the best of the region’s produce and showcase their artisan products.
Whether you’re after a simple cut of beef or searching for a special game meat such as venison or rabbit, the team is there to help. They can assist with selection, as well as provide tips and tricks for how to get the best out of your meat. Nick produces sausages using artisanal techniques and award- winning recipes, while Rosie’s range, The Butcher’s Wife, offers marinated chicken, flavour-packed patties, signature sausage rolls and other specialty products, all made in-house.
It will be difficult to make your selections from the range of charcuterie, spanning the globe from sopressa to smoked chicken and from biltong to bresaola. Whatever you choose, you’ll find an oozy brie or pungent blue cheese to match – award-winning local and international cheeses are a specialty here. Rosie’s passion for food and her knack for running events have resulted in her charcuterie and cheese creations for weddings, birthdays and corporate events. The ultimate foodie treat is her custom-made cheese wheel cake: a stack of delicious cheeses made for sharing on special occasions.
If Nick and Rosie’s enthusiasm for their trade inspires you to learn more about meat and the process behind it, you can obtain an insider’s perspective at one of butchery classes, where you’ll learn about the quality, cuts and technique behind a great piece of meat, as well as gain some hands-on experience.
Behind The Artisan Butcher’s sleek storefront hides the soul of an old butcher’s shop, where quality and friendly advice are key. Together with their team, Nick and Rosie are part of the new school of producers and retailers, bringing the country to the city with honesty and pride.