Quality cuts for spring and summer
Credit: Stuff Ltd
WORDS Kim Newth
Melding tradition with innovation on Edgeware Road, Peter Timbs Butchery & Delicatessen is where meat lovers from across the city head to stock up on seasonal favourites.
From BBQ cuts to slow-cooked options, you’ll find it all here. Their spring sensations range includes aged-on-the-bone beef ribeye, free-range chicken, kebabs (free-range chicken, lamb), tasty Cumberland pork sausages – made from a recipe passed down through the generations – and cooked, cured and smoked freedom-farmed ham.
The butcher’s trade runs deep in the Timbs family. One of the current owners, Chris Timbs, is a fifth-generation butcher whose grandfather, Ron Timbs, opened his first shop in Christchurch in 1978. Ron’s son Peter – Chris’ father – followed him into the trade at 15. Chris and his brothers grew up immersed in the business. “From quite a young age, once we’d finished school for the year, we’d do four weeks in the shop in the lead-up to Christmas,” he recalls.
After leaving high school in the early 1990s, Chris took up his father’s offer of a butchery apprenticeship that came with an opportunity to train in Germany and Austria.
“It was there that I really learned the importance of supplying quality product. We have stayed true to that because we know that’s what keeps bringing people through the door.”
A new addition to the Timbsy’s team this year is Chris’s son, William, now the sixth generation in the family to be involved in the trade. He joins a knowledgeable team who are always happy to answer questions or meet one-off requests. For example, Chris says they can readily accommodate cuts that may fall outside the usual range.
“Personal service is key for us, and part of that is supporting people to buy only what they want. They don’t have to buy six sausages in a pack. They can buy three if they want to. We give them more options and, for those who love slow cooking, we’ve got lots of rubs to choose from, too.”
Peter Timbs Meats is a nimble player in today’s convenience-geared market, with add-ons like The Butcher’s Apron food caravan – selling tasty burgers, baps and wraps – and The Butcher’s Kitchen – next to the butcher’s shop and providing a range of ready-made dinner options, pies, cured and smoked meats, cheeses and salads – proving very popular. Building on their established reputation in Ōtautahi, Timbsy’s online meat sales and delivery service is also trading well.
Flavoursome, minimum-fuss recipe ideas from freelance chef and Avenues food editor Sam Parish are part of their offering, too, with new recipes coming to their social media this summer.
For inspiration on Christmas catering, Chris says a good starting point is their summer stunners’ range of quality steak, chops and sausages. The butchery team can provide guidance on options for those hosting larger groups. Their website has full instructions on how to cook a turkey to perfection.
“This year, we are very excited to have new summer hams coming out, such as glazed pork sirloin [1kg to 1.5kg]. These are boneless and so nice and easy – ideal for picnics and taking away on holiday.”