Feather and bone waverley

Top Butchery ‘Feather and Bone’ Bring Best Meats To Sydney’s East

If you’re all about sustainable and ethical consumption, listen up, because Sustainable Butchery, Farther and Bone Providore are expanding their horizons with a new store in Waverley. Feather and Bone Providore is one of Australia’s most renowned, whole animal butchers their new store is not only an ethical butchery with takeaway ready-to-eat meals but also an event space for education classes, intimate farmer talks, and delicious tastings.

Related: All this meat talk have you peckish? Check out the best steak restaurants in Sydney.

Feather and bone inside

Image: Feather and Bone

Feather and Bone Waverley

Address: 270 Bronte Rd, Waverley NSW 2024
Hours: Tues-Fri 9am-6pm, Sat 8am-5pm, Sun 10am-2pm
Phone: (02) 9615 4499

All about the importance of ethical meat consumption via sustainable practices and transparent sourcing to the community, Feather and Bones’ passion shines through in their unparalleled knowledge, products, events and feel-good vibes. We particularly love this butcher’s low-waste policy of nose-to-tail use of the animal – something Fish Buthcery’s Josh Niland preached in our recent campaign with Longines. Most importantly, the store works exclusively with local, regenerative producers, visiting every farm that they work with to learn as much as possible before pushing that knowledge onto the buyer, should you want any more information about your cut.

“We are thrilled to be opening our first store outside of Marrickville on Bronte Road, and bringing pasture-raised meat and poultry, and other artisanal products from some of the country’s best regenerative farmers to thoughtful food lovers in the Eastern Suburbs. We love the idea of offering highly nutritious, clean food to families in the East, and we’re excited to also bring some of our favourite farmers to town to talk to our customers in a series of special in-store events,” said Co-owner Laura Dalrymple.

If you’re a fiend for convenience, you’ll be happy to know that in addition to a traditional butcher, they also serve ready-to-eat takeaway food. Their range of ‘Put Your Feet Up’ ready-made meals changes depending on the animals available to them and includes the likes of sandwiches (one meat and one vegetarian each day), and garnished broths like their organic chicken booster broth with turmeric, curry, ramen kits and sausage rolls. All meals are prepared by their in-house chef Hamish Pollitt, so you can trust the taste won’t be anything but delicious.

They also have a stellar events line up to help spread the word about the benefits of regenerative agriculture and sustainable consumption. Their events also aim to inspire stronger connections between customers and where their food comes from. From their events calendar, you can expect tastings, group discussions and speakers from key suppliers. Alongside the regular events, customers can learn about sustainable meat-eating practices through Feather and Bone’s cookbook ‘The Ethical Omnivore’, penned by owners Laura Dalrymple and Grant Hilliard.

With produce this good and the reputation to match, it’s no surprise that they source some of the best restaurants in Sydney, including Fred’s, Firedoor, 10 William St, The Centennial and Lankan Filling Station. Chefs at these restaurants appreciate the quality, flavour and integrity of the product that is sourced from suppliers who commit to natural systems, as well as Feather and Bone’s whole animal butchery style, which allows them to accommodate requests for custom cuts of meat.

Check it out

Feather and bone interior

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Feather and bone fridgr

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Feather and bone front door

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Feather and bone table

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Feather and bone condiments

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Feather and bone sandwich

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Feather and bone sausage roll

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Feather and bone food

Image: Feather and Bone

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CONTRIBUTOR

Aimee O'Keefe

Aimee O’Keefe is a Sydney-based freelance writer with a background in content marketing, lifestyle, architecture and travel coverage. She completed a Bachelor's degree in Media and Communications at the University of Sydney and has worked with Universal Magazines, various leading digital marketing agencies and The Local Project.