1888 Certified

Features

butcher

Charlie Crichton’s family has been farming beef in Young, NSW for more than 120 years. Then, he and fellow farmer Tim White opened 1888 Certified, a paddock-to-store butchery in Double Bay.

Most of the produce in the store is delivered directly from Crichton’s 1450-hectare farm. All 1888’s product is grass fed, free range and the animals have been treated humanely. Everything in the butchery not directly sourced from Crichton’s farm comes from one of Crichton and White’s certified farms.

1888 Certified does whole-carcass processing. From outside the shop, you can see into the butchery’s back room, where a pair of dexterous men in aprons bring in whole animals and prepare them for the various cuts, sausages and extras. Along with the beautiful marble and wood fit-out from Tom, Mark and Henry (Luyu and Yum Yum, Dead Ringer), it makes a beautiful frame for a piece of theatre that’s too often concealed in Sydney.

Along with Crichton and White’s fresh meat, the store has dry-aged beef and processed meats from some of Sydney’s finest. The condiment range is a mix of recipes from Crichton and White’s wives, rural NSW businesses and homemade sauces produced through collaboration between 1888 Certified and Scone restaurant, The Cottage.