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Butcher in Your city. Practical information, direct contact and enquiries in one click.
Named farms, cuts to order, real advice
Three generations behind the same counter, sourcing whole carcasses from a small group of farms within a hundred miles. We dry-age beef in our own glass-fronted chamber, grind sausages every Tuesday and Friday, cure bacon and pancetta in the back, and lay everything out on a marble counter that's wiped down every hour.
Walk in, ask for what you need and we'll cut it on the spot — half a kilo of mince, a Sunday roast for six, the right steak for a date night, a leg of lamb butterflied for the barbecue. Place a special order on Wednesday and we'll have it ready by Friday afternoon.
Opening Hours
Cut to Order, Aged with Time
Beef, lamb, pork, free-range poultry, charcuterie, pre-prepped meals and bespoke orders for events.
Whole-carcass beef from grass-fed Hereford herds, dry-aged 28 to 60 days in our chamber — rib, sirloin, fillet and rump cut to order.
Whole birds and joints from a single farm in the next county — chicken, duck, guinea fowl and Christmas turkey on order.
Air-dried ham, pancetta, salami, smoked sausage and rillettes — all cured in the back over weeks, sliced thin at the counter.
Ground every Tuesday and Friday: pork-and-fennel, lamb merguez, beef burgers and the toulouse our Saturday queue is built around.
Choose a joint for four, six or eight, plus prepared roasties, seasonal greens and gravy — pickup from Saturday lunchtime.
Whole lamb for a christening, beef Wellington for Christmas, three kilos of merguez for a barbecue — we order in, butcher and label.
Our Prices
Quality services at fair prices.
« Good meat is patience, traceability and a sharp knife. »
Our Work
What Our Clients Say
"I've been buying meat here for fifteen years. The beef is properly aged, the advice is honest and they remember exactly how I like my Sunday joint cut."
"Ordered a goose, two ducks and a beef Wellington for Christmas — all ready to collect on the 23rd, all impeccably labelled, and the gravy bones came as a free extra."
"Asked for three kilos of mixed sausages and a butterflied lamb shoulder for a Saturday barbecue. Ready Friday lunchtime, properly priced, fed thirty people."
Visit Us
Don't hesitate to get in touch.