Butchery

Everything in our Butchery begins with the simple but deeply held conviction that the best meat comes from animals raised well, on good land, by people who genuinely care. Our own Red Poll herd grazes the paddocks surrounding the Food Hall and every cut of beef is hung for a minimum of 28 days to develop depth of flavour. 

Beyond our own herd, we work with a carefully chosen group of local farmers who share our values and exacting standards, supplying everything from outdoor-reared pork and free-range poultry to wild fallow venison and seasonal game from our own Broxtead Estate. Whatever you’re cooking, our Butchery has the right cut and the provenance to back it up.