B & T Kitson Ltd, Northallerton, Stockton-On-Tees and Hutton Rudby

Posted on: Dec 10 2012

The Kitson family has been running B&T Kitson butchers since 1693 and took over the shop they currently trade from in Stockton-On-Tees in 1903. B&T Kitson Ltd is a family run business through and through and Anthony’s mother, sister, two sons and even his 3 year old daughter all get stuck in.

The Kitson family was one of the first butchers in the UK to buy a vacuum packing machine in the early 1970s and they have been seam-boning meat for nearly 50 years. B&T Kitson offers a range of speciality steaks from spider steak to wagger steak and has recently begun making homemade speciality pies. The shop is rumoured to sell superb pork pies – Anthony says the key ingredient is the ‘female touch’ as the pies are made from the shop by his sister, Beverley.

B&T Kitson put customer service at the core of the business and their moto of “only sell what you would buy yourself” sees them striving to provide the highest quality meat. The family now runs three butchers with the other shops in Hutton Rudby and Northallerton.

B & T Kitson Butchers
18 Stephenson Way
Stockton-On-Tees
Cleveland
TS18 1AN
01642 634 630

B & T Kitson Butchers
178 High Street,
Northallerton,
North Yorkshire,
DL7 8JZ
01609 776588

B & T Kitson Butchers
1 Elwick Terrace
North End
Hutton Rudby
TS15 0DH

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Comments

Disgruntled customer	By Guest on Oct 08 2016 at 1:49 PM
Visited Stockton shop asked for topside mince was too much trouble to do some very ignorant young woman usually spend twenty to thirty pounds will find a more appreciative butcher
Pork Pies	By Guest on May 22 2017 at 8:27 PM
Visited shop in Northallerton today and bought 4 Pork Pies of various flavours. They are absolutely fabulous!!! Already planning another trip from Newcastle to get some more
Northallerton Shop	By Guest on Jun 07 2017 at 11:21 AM
I visit Northallerton (for business) once a month and I always pop in for pork pies. SO much so that I started buying just for me and now I have to buy for about 10 different people. They are that good. Also the plate steak pies are fabulous too.
lynda danks	By Guest on May 03 2019 at 9:10 AM
every time we go to northallerton we buy your pies, pork for me and my daughters and steak for my husband, we have done it for years, but the steak pie my husband got for his tea had no meat in it at all just thick very salty gravy and was inedible he was bitterly disappointed what happened ???

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Tom Parker Bowles

Tom is a food writer and broadcaster with a weekly column in The Mail on Sunday and is Food Editor at Esquire magazine.
His books include E Is For Eating – An Alphabet of Greed, The Year of Eating Dangerously and Full English; A Journey Through the British and Their Food. He also co-presented Market Kitchen on Good Food Channel and presented LBC Radio's Food and Drink Programme.

The steady loss of our local butchers is cause for serious alarm. Just 2 months back my favourite butcher, Kingsland and Son, fell victim to a fierce rent hike and was forced to move out. The whole area is still reeling from the loss. Because butchery is both art and science. Not just in the physical act of separating different cuts from a carcass, but the wealth of knowledge any serious butcher has; where the meat comes from, how long the beef was hung, what cuts are better suited to braising than roasting. Support your local butchers. For the sake of the community, and your taste buds too.

Jay Rayner

The award winning Observer Food Critic and One show journalist.

Jay currently chairs the new Radio 4 food panel show, The Kitchen Cabinet, having recently appeared as judge on Masterchef and The Great British Waste Menu, and hosted Channel 4's magazine show Food: What Goes in your Basket?

Now, more than ever, we need to know where our meat is coming from, and your local butcher is best placed to give you that vital information. There is no substitute for buying your meat from the people who sourced it. They are the ones who know how it was raised, how it was slaughtered and how best to cook it. If we lose our local butchers we lose an irreplaceable part of the food chain.

Joanna Blythman

Joanna Blythman is Britain’s leading investigative food journalist and an influential commentator on the British food chain. She has won four Glenfiddich awards for her writing, including a Glenfiddich Special Award for her first book, The Food We Eat, a Caroline Walker Media Award for Improving the Nation’s Health by Means of Good Food, and a Guild of Food Writers Award for The Food We Eat.

We need to cherish the excellent traditional butchers who have kept going valiantly in the teeth of the supermarket takeover of our food chain. As the Meat Crusade puts it, if one in 10 of us returned to our local butcher that would be make a real difference. And if one in five of us did so, even once a week, it could start a revolution.

Rosemary Shrager

Rosemary Shrager, talented TV chef and cookery school teacher, is renowned for her role on reality TV show, Ladette to Lady. Rosemary has worked for Pierre Koffman at the famous Tante Claire restaurant in London and also for super chef Jean-Christophe Novelli.

Rosemary’s TV career began with series Rosemary – Castle Cook, followed by Rosemary on the Road, both for Channel 5. She is now a familiar face on ITV, following up her Rosemary Shrager's School For Cooks series with regular appearances on The Alan Titchmarsh Show.