About Bevans

We have shops in four locations: Kingston | Garsons | Longacres | Effingham

History of Bevans

It all started in 1929 when…

My great grandfather, Reginald, purchased a charming little butchers’ shop in the heart of Kingston Upon Thames. He had one goal in mind- to provide quality meat paired with exceptional service.

In 1938, my grandfather Ronald took over the shop and continued to grow the business through the Second World War, a period of strict meat rationing. Whilst under Ronald’s management our quaint shop was selected to be the official butcher to the XIVth Olympic Games in London. During this period, we were also proud to work alongside the well renowned Mary Berry to promote the benefits of purchasing high-quality meat from your local independent butcher.

When Ronald decided it was time to retire, the business passed to my father Roy and my uncle Peter. Having graduated from the Smithfield College London, both Roy and Peter were truly master butchers who you can still find in the shop from time to time sharing all they have learnt in their 60 plus years of butchery.

Almost a century later, we have four wonderfully distinct shops scattered throughout Surrey but Kingston still remains at the core of what we do. Here, all of our unique products are handmade, ranging from flavourful sausages to colourful stir-fries. We also specialise in the long-lost art of whole carcass butchery, 30-day dry-aged grass-fed beef and farm to fork traceability.

I don’t think my great grandfather could have predicted what the business has grown into over the years but his ethos is still at the heart of everything we do. His passion for the trade is shared by every member of our highly skilled team, from our experienced staff responsible for the preparation of our signature products to the skilled butchers putting the finishing touches to every dry-aged rib of beef.

Years of experience

Established since



Opened in 1929, Bevan’s of Kingston is our founding shop. We have recently modernized the shop with state of the art refrigeration enabling us to hang our beef for 30 days. Kingston is also the home to all of our product manufacturing, we make all of our sausages, burgers, pies and many more products.

Open 7 days a week with our highly trained staff with over 25 years of experience, providing the highest quality service and products.

Garson’s at Esher

We have been supplying pre packed meat to Garson’s at Esher for over twenty years. Recently we agreed to a partnership with the farm shop to open a state of the art meat counter with highly trained staff to be open seven days a week. We wanted to take the philosophy that has worked so well at our Kingston branch to provide the highest quality products and service. The counter specialises in Free Range meats such as 30 day dry aged beef, local free range pork and award winning sausages and burgers.


In early 2010 we were approached by Longacres to help design and then run a new state of the art butchers counter, one of the biggest in the country.

Having proved he had what it takes, Robin Bevan gave his input and along with his staff oversaw the project from concept to completion. Now we offer our customers an extensive range of fresh meat, fish, cooked meat, and cheeses and other specialty meats in our impressive twelve meter cabinets.

We have also invested heavily in eight new staff from the local area, and we have begun training them with the aid of master butcher Roy Bevan.

Effingham village

Bevan’s will bring its mix of modern expertise and traditional values to the community. The family firm specialise in high quality free range meats and cheeses and products such as dry aged beef, award winning sausages and black pudding.

Effingham has had its own butchers since 1959 but retirement and ill health looked set to deprive the area of its local shop. Landlord Colin Gibb said:

‘We were delighted to have Bevan’s take over the lease to Effingham, they have a brilliant reputation for quality and innovation within the business and, as a Butcher at Effingham myself for 40 years, I am thrilled that a traditional family butchers will continue there.’



Bevan’s will be open 9am-6pm Monday- Saturday and 9am-4pm on Sundays.


Bevan’s will be open Mon to Sat 9am – 5pm, Sun 11am – 5pm


Bevan’s will be open Monday to Saturday 8.30am – 5.30pm
Sunday 10am – 4.30pm (tills open at 10.30am)
Late night every Thursday until 8pm (all year round)


Bevan’s will be open 9am-6pm Monday- Saturday and 9am-4pm on Sundays.