About us & what we do

HERE IN THIS HEART-TUGGINGLY, NOSTALGIC, BEAUTIFUL COUNTRYSIDE, RICHARD BUTLER AND HIS TEAM SOURCE YOUR TROUT.

The Butler Country Estates smokery lies in the heart of Hampshire and is based in Winchester, a few minutes from the River Test, Itchen and Meon, three of the world’s finest nutrient rich chalk streams.

In the words of the fine British angling writer and devotee Charles Rangeley-Wilson, “these chalk streams are constant, equable, cool, fertile.” If the Test is the long reigning King of English chalk streams, the Itchen is the Queen, and the Meon, the Princess.

FRESHLY CAUGHT TROUT, CURED AND SMOKED FOR YOUR EXCLUSIVE PLEASURE.
PREPARED, SMOKED, POTTED, AND PACKED WITHIN TWELVE HOURS AND MADE READY FOR YOU TO ORDER.

The smokery supplies local customers and restaurants with some of the finest gourmet smoked trout pate that you will ever have the pleasure and privilege to enjoy. Customers who have already sampled our produce are already bearing testament to this.

RICHARD BUTLER, PASSIONATE FLY FISHERMAN AND ENTREPRENEUR, LOVER OF FINE FOODS AND THE MAN BEHIND THE BUTLER COUNTRY ESTATES VISION. 

Richard’s interest and idea for Butler Country Estates was brought to life when some friends were having a dinner party and Richard offered to let them have some of his homemade, fresh fly caught trout pate. He was a little taken aback when a few days later, people that had been at the dinner party started calling and asking if they could have some too. The rest as they say is history, and Butler Country Estates was born.

A SUMPTUOUS TREAT FOR YOURSELF, YOUR PARTNER, OR FOR THAT SPECIAL CELEBRATION OR OCCASION WITH FRIENDS – WHETHER AS A SIDE DISH OR FOR THE MAIN COURSE.

The estate has long based its culinary skills on mixing the traditions and knowledge of the Edwardian era, whilst introducing some contemporary ideas, complimenting and ensuring that exquisite, freshly caught trout experience. Our smoked trout pate is richly indulgent, creamy, and chunky and comes in five different varieties. Richard hopes you will enjoy the food as much as he, his family and his friends do.

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