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.
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.
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.
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.