The people at the block
Every cut that leaves us has passed through the hands of a butcher who trained for years to earn the block. These are the people preparing your order.
Head Butcher
Thirty years at the block, trained nose-to-tail. If it can be cut, Russell has cut it.
Favourite cut 28-day dry-aged ribeye
Production manager
Luke keeps things running smoothly, but you'll still see him picking up the knife.
Favourite cut Barnsley lamb chop
Butchery apprentice
Learning everything from steaks to bacon, Hannah is our upcoming butchery superstar.
Favourite cut Nitrate-Free back bacon
From the head butcher
Whole-animal butchery is slower and harder than buying boxed cuts. We do it because it honours the animal, the farmer, and your plate.
Shop their work
The craft
Beef aged whole on the bone for 28 days in our own ageing room — flavour first, always.
We buy whole animals from farms we know, and butcher every part of them. Nothing is wasted.
Your order isn't picked from a shelf — it's cut by hand to order.
Taste their work
Start with a butcher-curated box — picked, portioned and packed by the people above.
SHOP BOXES DESIGNED BY OUR BUTCHERS