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

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

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

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

Topside Roast Irish Angus Beef

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

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

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

Irish Angus Côte de Bœuf

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

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

Beef Fondue

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

Pork loin ('carré de porc' ou 'longe de porc') is a boneless pork joint, ideal for any sort of roasting dish.

Pork Loin Roast

Our pork belly ('poitrine de porc' ou 'lard frais') comes expertly cleaned and de-boned with the skin on, to add that extra flavour and ensure you have some delicious crackling.

Pork Belly

Pork spriangue, a juicy cut taken from the neck of the pork. The meat is cut through with fat so this roast will not dry out, it can be roasted the traditional way or slow roast like pork shoulder for pulled pork.

Pork Spiringue

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

Also known as pork tenderloin ('filet pur' ou 'filet mignon' de porc), it's a long thin cut of pork with almost no fat and extremely tender.

Pork Fillet free range from the Ardennes

Iberian pigs are found only in the Iberian Peninsula in both Spain and Portugal. They are very old pigs, tracing back to over 12,000 years ago.

Iberico Rack

A staple of British butchery trade, essential to preparing a good lamb leg is ensuring the meat is of the highest quality.

Rolled Leg of Lamb

A staple of British butchery trade, essential to preparing a good lamb leg is ensuring the meat is of the highest quality.

Leg of Lamb

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

Lamb Shoulder

Each unit weighs approximately 600 grams.

Lamb Noisette

Known as Carré d'Agneau in French cuisine and butchery textbooks, the Rib Rack of lamb is cut out at ninety degrees to the spine of the animal, leaving the ribs intact with the prized rib meat attached.

Rack Of Lamb

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

Rolled Lamb Shoulder

Lamb shanks are a staple of British butchery traditions, and remains an extremely popular slow cooking cut.

Lamb Shank - Souris d'agneau

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

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 with sausage meat stuffing

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 stuffed with Luxury stuffing

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

Indulge in a whole KellyBronze, the most luxurious, rich and succulent meat with skin cooked to golden perfection giving out its delicious roasted scents!

Kelly Bronze Turkey

Delicieux foie gras de canard Français.

Foie Gras nature 270g

Delicious free range chicken from Normandie. Each chicken weighs approximately 1,6kg.

Whole Chicken free range label rouge

The shoulder cut in pieces for stewing, rich and delicious with red wine and mushrooms.

Wild Boar stew

Delicious ducks legs slowly cooked in duck fat, perfect for a cassoulet or parmentier. Just heat up in the oven or in a saucepan over a low heat. Each leg weighs approximately 270 grams. Origin - France

Confit Duck Legs

Whole free range rabbit, please leave a note saying whether you would like us to cut it up or leave it whole. 1 rabbit weighs approximately 1.5kg. Liver, kidneys and heart included.

Free Range Rabbit

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

Organic Eggs

These mini pork sausages are just about as natural as you can get, the casings, free range pork from the Ardennes, and our blend of seasoning being the key ingredients. Prepared the old fashioned way.

Cocktail Sausage

These pork sausages are just about as natural as you can get, the casings, free range pork from the Ardennes, and our blend of seasoning being the key ingredients. Prepared the old fashioned way. Perfect for breakfast or wrapping in bacon.

Chipolata Sausage

Traditionally crafted with free range minced pork, a blend of black and white pepper and fresh sage and parsley. A British favourite all year round with great porky taste, these bangers are ideal for a simple midweek supper served with thick and creamy mash.

Cumberland Sausage

A big banger- just like an extra large breasfast sausage

Super Sizzler Sausage

Each unit weighs approximately 135 grams.

Black Pudding

Free range pork from the Ardennes ground and mixed with leeks, cheddar cheese and a blend of herbs.

Leek & Cheddar Sausage

Gluten Free Free range pork, seasalt, black pepper and nutmeg. Each sausage weighs approximately 125g.

Toulouse Sausage

Sliced dry cured smoked streaky bacon.

Smoked Streaky Bacon

Sliced dry cured back bacon.

Smoked Back Bacon

Sliced dry cured streaky bacon.

Unsmoked Streaky Bacon

Sliced dry cured back bacon.

Unsmoked Back Bacon

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'