Fantastic on the BBQ, boneless chicken is a quick and easy option for the family...
£23.05
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£44.50
By butterflying a leg of lamb, you increase the amount of meat exposed to the...
£34.50
Our free-range pork belly porchetta is a true celebration of Italian tradition. Pork belly is...
£51.25
A traditional slow-growing breed, the Cornish Red is known for its rich flavour, natural succulence,...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Venison mince is rich and tasty, and a great alternative if you fancy experimenting with...
£7.50
Our Beef Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Harvested from the Atlantic waters of Galicia, these queen scallops are prepared in a traditional...
£12.50
Also known as flank or skirt steak, bavette is cut from the lower abdominal muscles of the animal and prized for its deep, beefy flavour and loose grain texture. A favourite among chefs for its versatility, bavette responds particularly well to quick, high-heat cooking.
Cut thin by our butchers, it develops a lovely caramelised crust in the pan or BBQ, while remaining tender and juicy when served rare or medium-rare. Slice against the grain after resting to make the most of its texture.
Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each bavette is carefully aged to deepen flavour and tenderness. A proper butcher’s steak with bold flavour and excellent value.
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Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.
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