Dark wood box-shelves of providore goods cover the back wall opposite the long, clean display of top quality meats, salami and deli goods that showcases what Hudson’s does best. Behind the counter, butchers slice cuts to order or helpfully share advice on cooking methods and techniques. It’s what a good butcher shop should be all about – sharing with the customers.
The Hudson stores (also in Rose Bay, Lane Cove and Cammeray) are the brainchild of owners Colin Holt and Jeff Winfield.
With their paddock-to-plate philosophy, there is a focus on provenance and traceability, while offerings include cut to order t-bones, grass fed beef mince and everything from goat, to kangaroo, rabbit or pheasant in the more obscure meat range.
There’s even a little extra Mosman heritage thrown into the bargain, with the back wall sporting some beautiful, lovingly restored heritage tiles from the cool-room that once occupied the space. Take home some of Colin Holt’s house-made sausages, or look out for Ennerdale Highlands, Wessex Saddle Back and Tamworth Reds if you’re into rare breeds.
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