Meat and Poultry

Forget Mary, there’s something special about our butcher. He’s one of a rare breed who still believes in old-fashioned customs like hanging meat - with good reason. Our prime Irish Angus beef is aged for a minimum of 21 days because that’s what makes it tender and tasty. And we’re just as picky when it comes to choosing lamb, pork and poultry (especially those Christmas turkeys and geese) because life’s too short to settle for second best. Boned, stuffed, diced or spiced? You name it, our chefs will prepare it. Rabbit, quail, partridge or venison? You want it, we’ll source it. Preferably from Ireland. Unless, of course it’s French Boudin sausages you’re after. Then we just might have to travel.

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