With so many different logos and marks to look out for when it comes to assuring the quality of meat, do you know what to look for and what’s important to you? We’ve defined a few of the main ones (and the ones that are important to us!).
It’s all too easy to forget about the muddy fields and barns full of straw and hay that represent life on the farms from which we source our prime British meat.
Oliver joined the team at The Hampstead Butcher & Providore as a trainee butcher 2 years ago. Join him on his first trip to Smithfield Meat Market to see where much of our meat comes from.
There are so many good reasons to source local produce that when we find a special supplier close to home we just can’t resist them. With space (especially outdoor space) at a premium, London is not necessarily the first place you think of when it comes to artisan produce.
We offer three outstanding choices of free-range chicken, all of which are excellent roasters, providing superb yield and exceptional flavour.
We have to start with well-hung British Beef. We always hang our beef to develop flavour and begin the natural tenderising process. Properly hung meat may not look as pretty as freshly slaughtered meat, but there is good reason for that and it's what you should be looking for, not avoiding.
You can’t beat great local produce and what better day to celebrate English artisan food and drink than St Georges Day.
Easter wouldn’t be same without the deliciously tender, sweet and delicate taste of roasted Spring Lamb taking centre stage when the family gathers together.
An explanation of the differences between Dutch and English veal.
Our free-range chickens come from three sources. We also stock quality chicken cuts from other sources.
From the marshes on the River Crouch, just 50 miles east of Hampstead, we bring you a quite unique style of lamb.
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