Our shop is in Barons Court, where our friendly service, passion for good food, and combined years of expertise help customers get the best out of their meat, whatever their requirements. We are extremely proud of how far we have come and continue to strive towards not being the biggest but being the best.

Our meat is predominantly sourced from small farms rearing free-range native breeds. These native breeds, such as Hereford and Aberdeen Angus cattle and Hampshire Duroc pigs, are known for yielding the best meat in the world, their natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour. Sustainability is also a priority among our farmers – livestock on these farms contribute to a biodiverse landscape contrary to the destructive nature associated with much larger scale farms.

A devotion to supplying products of the highest quality means we sometimes look further afield however, whether it’s acorn fed Ibérico pork reared on our friend Redondo Iglesias’ family farm in Estremadura, or Dutch veal from Peter’s Farm, who’s welfare standards are second to none.

We pride ourselves on having the best beef in the UK, intensifying its natural flavour, by dry ageing for a minimum of 28 days and up to 90 days in our custom-made Himalayan salt room. Our chefs prepare all our pies, scotch eggs, stocks, burgers, and sausages in-house. From the Michelin-Starred River Café to the highly acclaimed Kricket, our meat and pantry products supply hundreds of restaurants, and we are the go-to butcher for many of London’s food writers, chefs, and critics. We’ve never tried to be the biggest, only the best, while holding our values close in everything we do.