The Butchers

Restaurant Story

In 2001, Pather noticed that an old-time butcher shop on Yonge Street was up for sale. The store had been in the neighborhood since the early 1940s. He loved the location and saw great possibilities for the tiny shop. He bid on it, bought it and renovated it to look like an old-fashioned English butcher. “I switched the shop to naturally-raised and organic meat right from the start,” Pather says, establishing The Butchers as Toronto’s first organic butcher shop. Business exploded. “A lot of my success has to do with the popularity of organics,” says Pather, “but also because people want value for their money. It has come to the point where customers want to know what farm the meat comes from -- and what the animals are fed.”

Chef's Bio

Our butcher Eric Davis has over 25 years experience in the meat trade. He was District Manager at Dominion supermarket for 10 years. He spent 5 years in Bermuda as meat manager, overseeing the meat departments of three supermarkets. And also spent time as a meat department manager in the Cayman Islands. Eric will welcome your questions regarding menu planning, and is always happy to discuss catering requirements or custom orders.