Roe Deer Venison

This week we have a small quantity of wild roe deer – this venison is prized for excellent eating qualities and is currently in season.  We don’t normally sell venison in August as the heat usually means people don’t feel like eating red meat, but the delightful weather this year … Read More

40 day aged steak

Lee has been ageing steak in the fridge and now has a selection of 40 day old steaks available for this hot summer weekend.  He has rump, sirloin, ribeye and fillet all available on a first-come, first-serve basis. The dry-ageing process intensifies the flavour as they lose moisture, and also … Read More

Duck, Pork and Gourmet Beef Burgers

The warmer weather lures me into the garden, where a simple grill is needed to make the perfect burger, giving you the chance to enjoy the al fresco cooking.  We have Creedy Carver duck burgers that are sensationally good, and Sarah is making our gourmet burgers with prime dry-aged local … Read More

A Bone to Pick

We are gently losing the habit of cooking with bones, as the supermarket pre-packed meats of dubious origin mean that many people don’t know how to cook, carve or serve meat with a bone in, and are put off.  But the benefits of bones are indisputable. With whole carcass butchery, … Read More

Short Rib Burgers

I absolutely love the meat from Short Ribs, with the perfect combination of the most flavourful beef, fat and texture.  Short Ribs can be slow-cooked on the bone with a punchy rub, until the meat is juicy, succulent and tender.  They make a dramatic burger when you place a rib … Read More

Ukrainian Sausages

Sarah has made some special Ukrainian Sausages (kovbasa), made with beef, pork, garlic, paprika and herbs, they are course ground and coiled.  Each sausage weighs approximately 400g (about the same weight as one of our normal packs of 6 sausages) and costs £5.00.  For each Ukrainian sausage that we sell, … Read More

Best New Apprentice Award

A massive congratulations to Sarah, our butchery apprentice, who has been awarded Best New Apprentice at the annual Institute of Meat Awards.  Sarah’s award will be presented to her by her Royal Highness, The Princess Royal at the Butcher’s Hall in London on the 24th February. As many of you … Read More

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