Gluton Free Sausages From A Kentish Butcher

This is our Kentish Sausages/Dennis of Bexley page. At Yourcounty we've been running local food features since the year 2000. Our coverage has been improved and developed by user and researcher feedback. We welcome your comments about this butcher and local meat producers/retailers in general. Our content details are at the foot of the page. These links for the The Kent Food Directory or the Current Kent Food Feature.

An Award Winning Butcher

An established butchers that has been run by Keith Mulford since 1970s as both manager and proprietor. In that time the shop has built up a great reputation which has been fully endorsed by array of awards; including  the European Championship and the Best Butchers Shop in Great Britain award. And as part of the 2011 Smithfield Awards, they were presented with 8 Gold Awards for Pies & Sausages at Butchers Hall London by Celebrity Chef Ainsley Harriot.

More recently Dennis of Bexley has relocated to new premises, and is now being run by daughters Wendy and Sarah, who introduced the buffet catering service.

The business is divided into three distinct parts, the traditional butchery, a delicatessen and the buffet service. The traditional butchery offers some of the best quality British meat from renown sources, award winning sausages, pies, encroutes, casseroles and dressed joints.

The emphasis at this butchers is on quality and this is reflected in the prices but you'll really taste where the extra money went. I can highly recommend the Beef Encroute and Chicken and Old Speckled Hen sausages. Other speciality bangers include: Chilli Chicken, Lamb with Mint & Peppers, Venison, Beef, Horseradish & Mustard and Duck & Orange.

Location & Contact

  • Dennis of Bexley, Maplehurst Close, Dartford, DA2 7WX
  • 01322 522126
  • www.dennisofbexley.com

Feedback & Disclaimer

We make every effort to ensure the accuracy of our content, this is a page under continual improvement, if you find any errors or broken links please let us know.We welcome your feedback.