Venison fillet is a classic roasting joint, boasting the outstanding tenderness and a rich, gamey flavour that makes it so prized. The joint allows for easy slicing into neat servings, and a discerning centrepiece.

Venison Fillet

Our turkey breast rolls are the perfect solution if you have a small family or you can’t face carving a full bird on Christmas day.

Turkey Breast with Truffle and Chesnut

French duck fat from Alsace for the best roast potatoes!

Duck Fat

A pork rack roast, also known as a rack of pork, is a premium cut of meat taken from the loin, with the ribs left intact.

Pork Rack Roast

The shoulder boasts some of the best meat of the animal, though is less popular than the loin or leg.

Rolled Lamb Shoulder

Our turkey breast rolls are the perfect solution if you have a small family or you can’t face carving a full bird on Christmas day.

Turkey breast roll sage and onion stuffing

Sliced dry cured streaky bacon.

Unsmoked Streaky Bacon

Fresh, organic eggs delivered weekly to our butcher shop. Each box contains 6 eggs.

Organic Eggs

Graham's Steak Mustard is a first-class accompaniment to steak. With 10% tarragon, it is a distinctive yet subtle addition to an already tasty mustard. Steak Mustard is a product unique to Graham's.

Graham's 'Steak Mustard'

A big banger- just like an extra large breasfast sausage

Super Sizzler Sausage

Delicious chunks of vension shoulder to prepare a warming but luxurious stew, lovely with red wine and chestnuts and served with creamy celeriac mash.

Venison Stew

The rolled joint allows for easy slicing into neat servings, and a discerning centrepiece.

Topside Roast Irish Angus Beef

Fillet ('filet pur') classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The joint allows for easy slicing into neat servings, and a discerning centrepiece.

Beef Fillet Irish Angus

These generous pieces of diced beef steak are cut from the chuck of the beast, which is the neck and shoulders of the animal.

Irish Angus Stewing Beef

Du filet mignon Black Angus Irlandais. Un morceaux, tendre et maigre mais goûteux, parfait pour préparer une fondu Bourguignonne.

Beef Fondue

Venison fillet is a classic roasting joint, boasting the outstanding tenderness and a rich, gamey flavour that makes it so prized. The joint allows for easy slicing into neat servings, and a discerning centrepiece.

Venison Fillet

A classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The unrolled joint allows for easy slicing into neat servings, and a discerning centrepiece.

Sirloin Roast Irish Angus

A French Brasserie favourite, this rib cut promises rich marbling through the joint

Irish Angus Côte de Bœuf

As you'd expect, the Oxtail is cut from the tail bone, before being further cut into short sections on the butcher's block to give small, neat portions of beef suited to slow cooking.

Oxtail Irish Angus Beef

A classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. The unrolled joint allows for easy slicing into neat servings, and a discerning centrepiece.

Ribeye roast Irish Angus

French duck fat from Alsace for the best roast potatoes!

Duck Fat

Graham's Steak Mustard is a first-class accompaniment to steak. With 10% tarragon, it is a distinctive yet subtle addition to an already tasty mustard. Steak Mustard is a product unique to Graham's.

Graham's 'Steak Mustard'