Our team

Established in 1981, Burts has grown to become one of the South coast’s leading catering butchers. We believe this is down to our original philosophy; to provide the best quality produce and the customer service to match.

Our People

David Burt

Director

David has over 15 years’ experience in the industry, having started as a Saturday boy just like his father. Over the years he’s worked in every area of the business, so knows the day-to-day running of it inside out. He now looks after the day-to-day operation of Burts, which includes keeping a watchful eye over the sales and buying side of the business.

Terry Burt

Director

Terry’s the original founder of T Burt butchers, having started as a Saturday boy in his father’s shop at the tender age of 12.
Trained at Smithfield Butchery College in London, he has a valuable wealth of experience of the older, now quite fashionable cuts. There’s not much he doesn’t know about meat and the butchery industry as a whole.

Andrew Richards

Factory Manager

Andrew started at Burts in 1985 as a delivery boy, delivering orders on the trade bike to the local houses around Bexhill. Keen to learn the trade, he worked hard to be fully trained within a couple of years, and now keeps a careful watch over everything that goes on with the butchery process and makes sure nothing leaves the premises before he’s cast his eye over it.

Kay Burt

Marketing and Finance

Kay is David’s wife and manages the company’s marketing. She knows what’s in season and regularly runs product promotions and mailshots to clients for specials or menu changes, and makes sure everyone’s kept informed about national food weeks.

Deborah Stenning

Compliance

Deborah’s responsible for making sure all our compliance paper work is in order. She also checks probe calibration and sends samples of produce off for testing when needed. She’s a valuable member of the team and someone we couldn’t manage without.

Neil Wratten

Transport Manager

After a long and successful career in the pharmaceuticals industry, Neil wanted something a little less stressful and joined us in 2014 as transport manager. He makes sure all our vehicles are properly maintained and cleaned and that deliveries arrive at the right time. You may see Neil out and about as he quite often likes a trip out in one of the vans!

Premises

Our purpose-built, state-of-the-art premises are some of the most up-to-date and advanced in the whole of the south of England.

Our cutting facility has dedicated areas for red, white and game meat and our FSA approval (number UK2541 EC) means we’re kept up to date about – and comply with – all changes in the law.

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Vehicle Fleet

We operate our own fleet of temperature-controlled vehicles which are all serviced regularly and changed on a 3-5 year cycle where possible to maintain efficiency.

Every vehicle is tracked with live updates, so we can pinpoint a van’s position down to a couple of metres and can see exactly when deliveries are being made. All our vehicles are equipped with data loggers that record the internal temperature throughout the whole journey, so you know your produce has been stored at the right temperature at all times.

For customers outside our delivery area, we supply via our dedicated chilled haulage company Nagel Langdon’s.

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