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 rib section, these grass-fed British beef short ribs are well marbled, with layers of fat and connective tissue that break down during slow cooking to deliver deep, rich flavour and a naturally sticky finish.
Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, they are prepared by our butchers with a focus on even cut and consistent thickness for reliable cooking.
Best suited to low and slow cooking or smoking, short ribs become tender enough to pull from the bone and develop a deep, savoury glaze. Particularly good with bold marinades such as sticky Asian-style glazes, they work just as well in a slow braise or over a barbecue for long, gentle cooking.
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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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