
Mooring here is good (a nice place to moor), mooring rings or bollards are available. Mooring on the lock-side of the bridge is marked as priority mooring for those with mobility issues.
There is a bridge here which takes pedestrian traffic over the canal.
Braunston Road Bridge No 91 | 2¼ furlongs | |
Braunston Stop | 1 furlong | |
Gongoozler's Rest Café Boat | ¾ furlongs | |
Braunston Marina (western entrance) | ¾ furlongs | |
Braunston Visitor Moorings (marina end) | ½ furlongs | |
Butcher's Bridge No 1 | ||
Braunston Marina (eastern entrance) | ¾ furlongs | |
Union Canal Carriers Ltd | 2 furlongs | |
Braunston Chandlers | 2 furlongs | |
Dark Lane Bridge No 2 | 2 furlongs | |
Braunston Bottom Lock No 1 | 2¼ furlongs |
Access to Braunston High Street from here - either up the track to Nubbins Lane or over the bridge and across the field to connect with Cross Lane.
- Grand Union Canal Walk — associated with Grand Union Canal
- An illustrated walk along the Grand Union Canal from London to Birmingham
- THE GRAND JUNCTION CANAL - a highway laid with water. — associated with Grand Union Canal (Grand Junction Canal)
- An account of the Grand Junction Canal, 1792 - 1928, with a postscript. By Ian Petticrew and Wendy Austin.
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Nearest water point
In the direction of Norton Junction
In the direction of Braunston Turn
Nearest rubbish disposal
In the direction of Norton Junction
In the direction of Braunston Turn
Nearest chemical toilet disposal
In the direction of Norton Junction
In the direction of Braunston Turn
Nearest place to turn
In the direction of Norton Junction
In the direction of Braunston Turn
Nearest self-operated pump-out
In the direction of Norton Junction
In the direction of Braunston Turn
Nearest boatyard pump-out
In the direction of Norton Junction
In the direction of Braunston Turn
Wikipedia has a page about Butcher's Bridge
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed.
Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272. Since the 20th century, many countries and local jurisdictions offer trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have formal certification or training. Trade qualification in English speaking countries is often earned through an apprenticeship although some training organisations also certify their students. In Canada, once a butcher is trade qualified, they can learn to become a master butcher (Fleishmaster).
Standards and practices of butchery differ between countries, regions and ethnic groups. Variation with respect to the types of animals that are butchered as well as the cuts and parts of the animal that are sold depends on the types of foods that are prepared by the butcher's customers.