We work directly with 5 farms, small-scale producers in Yorkshire, Galloway, Suffolk, Hereford and Leicestershire. We butcher all of the animals on-site, and then age them appropriately in our cold room.
The full carcass approach allows lots of flexibility in terms of cuts. Our head butchers love to chat about old and new cuts, and to share ideas about what to do with them. If you want a specific cut please ask, and chances are we can cut or have it ready for your next visit.
BEEF: Aged for at least 28 days. Pasture-raised. Breeds vary but are all beef breeds with no dairy crosses. Diet and rearing are vital for the impact they have on flavour. Veal is rose from dairy breeds, Ayrshire and dairy Short Horn. We occasionally have beef over 30-months old.
LAMB: All outdoor-raised, and aged for 1 week.
HOGGET / MUTTON: aged for 2 weeks.
PORK: All free-range rare breeds and cross-breeds.
CHICKEN: Proper free-range breeds, hardy enough to have roamed for 75 days. Dry-plucked and game-hung for 1 week.