From the block
Recipes from the butchery
From perfect steaks to slow roasts — every recipe written by our butchers and cooked with the cuts on our counter. Shop the ingredients straight from the recipe.
Homemade Bone Broth
Rich, gelatinous broth from beef bones and a chicken carcass, simmered low and slow. Liquid gold for soups, gravies and sipping.
Sausage and Mash with Onion Gravy
Proper butcher's bangers, buttery mash and a dark, sweet onion gravy. The greatest weeknight comfort food there is.
Crispy-Skin Duck Breast with Blackberry Jus
Restaurant-grade duck breast with shattering skin and a quick blackberry pan sauce. Easier than it looks, better than it sounds.
Chicken Fillets with Lemon & Herb Butter
Golden, juicy chicken fillets in a lemon and herb butter sauce. Twenty minutes, one pan, zero complaints.
Pork Chops with Apple and Sage
Thick-cut French-trim pork chops with caramelised apples and crispy sage. The classic pairing, done in one pan.
Lamb Tagine with Apricots and Almonds
Slow-simmered lamb with warm spices, sweet apricots and toasted almonds. One pot, big fragrance, minimal effort.
Roast Leg of Lamb with Rosemary and Anchovy
The classic Easter and Sunday roast — studded with garlic, rosemary and anchovy for a gravy with real depth.
Lamb Burgers with Mint Yoghurt
Juicy lamb burgers with cumin and coriander, cooled with a minted yoghurt. The Mediterranean answer to the beef burger.
The Perfect Smash Burger
Maximum crust, minimum fuss. Thin, lacy-edged patties smashed onto a screaming-hot surface, stacked double with American cheese.
Red Wine Braised Ox Cheek
Ox cheeks braised in red wine until spoon-tender, in a sauce so glossy it looks varnished. The butcher's best-kept secret.
Slow-Braised Brisket
Rolled brisket braised low and slow in ale and stock until it falls apart. The ultimate make-ahead Sunday centrepiece.
Sunday Roast Beef with All the Trimmings
A proper sirloin roasting joint with roast potatoes, Yorkshire puddings and red wine gravy. The British Sunday, done properly.
Chateaubriand for Two
The head of the fillet, roasted whole and carved at the table. The most romantic cut in the butchery, done right.
Reverse-Seared Tomahawk
The showstopper. A long-boned tomahawk cooked slowly to perfect pink, then seared hard for the crust. Worth every minute.
Sirloin Steak with Garlic Butter
A proper sirloin with a caramelised crust and a melting disc of garlic butter. The midweek steak done properly.
Fillet Steak with Red Wine Jus
The most tender cut on the animal, cooked blushing pink and finished with a glossy red wine jus. Restaurant cooking, simplified.
Côte de Boeuf with Béarnaise Sauce
A show-stopping sharing steak with classic French béarnaise. Perfect for date night or a special celebration.
Low & Slow BBQ Beef Short Ribs
Competition-worthy beef short ribs cooked low and slow until they're fall-apart tender. The ultimate BBQ challenge.
The Ultimate Full English Breakfast
The definitive full English breakfast with quality ingredients. No shortcuts, no substitutions.
Crispy Slow-Roasted Pork Belly
The perfect pork belly with glass-crisp crackling and meltingly tender meat underneath.
Perfect Pan-Roasted Chicken Thighs
Crispy-skinned chicken thighs with juicy meat, cooked entirely in one pan. Weeknight cooking at its best.
Sticky BBQ Pork Ribs
Fall-off-the-bone pork ribs glazed in a sticky, smoky barbecue sauce. A summer BBQ essential.
Classic British Beef Stew
A hearty, slow-cooked beef stew that fills your home with the smell of comfort. Perfect for cold evenings.
The Ultimate Homemade Beef Burger
Thick, juicy burgers made from quality beef mince. A simple recipe that beats anything from a supermarket.
Slow-Roast Lamb Shoulder
Fall-apart tender lamb shoulder, slow-roasted until it melts in your mouth. The perfect Sunday roast that looks after itself.
How to Cook the Perfect Ribeye Steak
Master the art of cooking a restaurant-quality ribeye steak at home. A foolproof method for a perfect crust and buttery centre.