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.