Meet our meat people – Jacob’s Ladder!

If you’ve dined with us and had anything ‘meaty’, you’ll have been sampling the wares of our fabulous meat supplier, Biggin Hill based Jacob’s Ladder Butchery.


Owned by highly experienced butcher, Perry Bartlett Snr, Jacob’s Ladder is a family business, run by Perry Snr, his wife Patsy, sons Chris and Perry Jnr who all have specific roles to play in the business, together with close family friend, Alan.



Perry Snr, started in butchery over 30 years ago and has worked in several top butchers in central London, including the Ginger Pig in Marleybone, where he ran butchery classes, before deciding to leave the smoke and get back to country, setting up Jacob’s Ladder Butchery.


What made you leave London and start your own business?

I ran the Ginger Pig butchery classes for a number of years and had a blast, but I just hated commuting through London and though I loved teaching, I missed my job as a butcher.  I started doing local deliveries to friends and through word of mouth it slowly became successful.

I’ve lived in Biggin Hill for almost 30 years and have always loved the country, especially walking my dogs through the fields, so it’s great to be back in the area, both living and working.


Where does the business name come from?

I chose the name ‘Jacobs Ladder’ because it’s favourite cut of beef, which is thick cut, short ribs. Smoke that on the big green egg is beautiful.


How is business going?

Business is going great, I’m getting a lot of people coming in and from outside of Biggin Hill too. We see a new face every day, which is always refreshing. What makes us unique is we’re extremely passionate about our craft and each customer receives the best service possible. I take such pride in providing the area with good quality/honest meat – it’s really satisfying, great to be helping other local business and I love what I do.


How did you first hear about The Bull?

My son is a chef and always has his ear to the ground regarding hot new restaurants opening in the area. The Bull actually approached us first, which was lucky as I was planning on introducing myself anyway!


What do you like about working with The Bull?

We supply a vast selection of meat, but to be honest most wholesale customers only want cheap/average meat. Refreshingly, Tommy (Head Chef) said: “We only want the best quality”, which is exactly what we’re looking for – customers who have the same values as we do and see the importance in great quality.

We provide The Bull with dry-aged steaks (35 days), Fruitpig black pudding for their amazing Black Pudding Scotch Eggs, dry-cured treacle bacon, free range pork belly and of course, free range Packintgon chickens!

It’s fantastic to be able to work with such a great local business – one that prides itself on top quality, free range and ethically produced meat – and it’s made even better that they are a truly lovely team.



Come and try some of our Jacob’s Ladder’s meat dishes. Book your table with us now!