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
Butterflied and boned by our butchers, this leg of lamb is opened out to create...
£34.50
Cut from the loin, close to the backbone, baby back ribs are a naturally tender...
£8.80
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Venison loin is the perfect cut for a celebratory Venison Wellington.
£37.00
Our Beef Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Harvested from the Galician coast, these plump mussels are carefully selected and preserved in a...
£4.95
Cut from the shoulder (chuck), blade steak, also known as featherblade, is made up of two muscles separated by a natural seam of connective tissue. Well worked and richly marbled, it requires slow, gentle cooking to break down and release its full depth of flavour.
As it cooks, the seam of gelatine melts into the cooking liquor, creating a naturally rich, silky sauce and a deeply savoury finish.
Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each steak is carefully prepared by our butchers for even cooking in the pot.
Best suited to slow cooking, it becomes meltingly tender in stews, casseroles and rich ragu-style dishes.
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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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