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
These marinated boneless poussins are sure to add a little sweetness to your next BBQ. With...
£16.95
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 breast and taken off the bone, this grass-fed British brisket is made for slow cooking. A hardworking muscle with plenty of connective tissue, it rewards time and low heat with deep flavour and a tender, yielding texture.
The brisket is made up of two muscles - the point end and the flat. The point carries more natural fat, which renders during cooking for richness and succulence, while the flat is leaner, slicing neatly once cooked. Together they deliver a balance of texture and flavour when cooked whole.
Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each brisket is prepared by our butchers for even cooking whether smoked, braised or roasted low and slow.
Best suited to long cooking methods, from Texas-style barbecue and smoker cooking to pot roasting or salt beef, where time allows the cut to become meltingly tender.
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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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