A Century of Craft: Celebrating Over 100 Combined Years at E.W. Revett & Son

There is something deeply special about a traditional, artisan butcher shop. It’s a place where the cuts are precise, the faces are familiar, and the passion for quality never wavers. Here at E.W. Revett & Son in Wickham Market, we are incredibly proud of our roots—and tomorrow 4th June 2026, we are celebrating a milestone that is hard to find anywhere else in modern business.

Our proprietor, Gary, is celebrating an incredible 48 years with the business!

Even more amazing? Between Gary, our Shop Manager John, and Michael, the trio has clocked up over 100 combined years of butchery experience right here at Revetts.

To celebrate this monumental milestone, we wanted to take a look back at the journey, the team, and what makes Revetts so special to generations of local families.

From "Butcher’s Boy" to Proprietor

When Gary first walked through the doors back in 1979, the shop operated with a truly old-fashioned formality. In those days, the rule for junior staff was strictly "don’t speak unless you are spoken to." Working alongside Phillip Revett, Gary learned the trade from the ground up, respecting the tradition, the craft, and the community.

Today, Gary and his wife Helen drive the business forward. The old-fashioned silence might be gone—replaced by a warm, lively shop floor where the team loves a bit of a laugh—but that firm grip on traditional quality and exceptional service remains exactly the same.

Over 100 Years of Combined Local Expertise

A great butcher’s shop is only as good as the hands behind the counter. Alongside Gary, two other familiar faces have dedicated decades to feeding our community:

• John (Shop Manager): A true cornerstone of the shop floor for around a quarter of a century. John has helped generations of customers select the perfect cuts, offering cooking tips, friendly banter, and a level of consistency you can always rely on.

• Michael: Bringing well over a decade of dedication to Revetts (and over 25 years in the food industry), Michael’s knowledge is unparalleled. As a local allotment and poultry keeper, he deeply respects the value of provenance, quality, and flavour.

When you add their years together, it’s a century’s worth of sharpening knives, tying roasts, and greeting the village with a smile.

Sticking to What Matters: Quality and Provenance

While the years fly by, the core of what we do never changes. We still use local, free-range produce from local producers.

And, of course, we still make our famous, award-winning Revett pork sausages. Created back in 1962 by Edgar Revett, the recipe remains a closely guarded secret. As Gary always says, "The key is to keep it simple and be consistent." Simple, high-quality, local ingredients will always stand the test of time.

Thank You to Our Customers

We couldn’t have reached this incredible milestone without you—our loyal customers. Whether you’ve been buying your Sunday roasts from Gary since 1979, or you just stopped in last week for a pound of bangers, thank you for supporting an independent, traditional British butcher.

Next time you are walking down the High Street, pop in, say hello, and join us in wishing Gary a very happy 48th anniversary! Here's to the next chapter of E.W. Revett & Son.