We specialise in the meat of British and Irish farms, which are grass-fed and reared on lush pastures to develop deep flavour, with full traceability. Our master butchers to ensure optimum freshness, while we hang our beef which enables the grains to relax into tenderness, the meat to darken, and to lose excess moisture. The result is superb meat, and a butchery range unmatched in terms of choice, whether it's more modern cuts, or traditional favourites.
Our chicken is characterised by its standout flavour. For our chicken we use traditional farming techniques coupled with high welfare standards so that our birds plump up gradually, our poultry is how poultry used to taste, with succulent, deep flavour. Poultry while as a versatile meat, its use can vary from special occasions to mid-week meals. All our birds have grown to maturity unlike standard fare, which makes for both brown and white meat with real character.
Our delicious pork is how pork used to taste, before the onset of industrial farming. This strict attention to provenance, for reasons of flavour as well as for ethical dining. Our hogs are also reared for longer, so as not to rush the meat, but to give the best finish possible, offering the creamy, wholesome, and nutritious qualities pork should boast.
The quality of our lamb reflects the diets our flocks enjoy, whether on heather on windswept Mournes, or the rich grazing of Antrim and Down. The mix of wild grasses, flowers, herbs, and heathers gives the meat rich, succulent taste which makes our lamb such a delicacy. The meat is expertly prepared on the country butchers block in the same way it has been for generations, to yield the meat that has seen Northern Irish breeds are exported to every corner of the globe. A must for wholesome cooking the year round.