Loading...

.

Brussels Chophouse restaurant and new London butcher shop coming soon...


This Week's Offers

- Stock up your fridge with these great savings -

As the photo suggests, a very fibrous but wonderful steak cut. When cooked, it must be sliced across the grain to optimise the tenderness.

(0 reviews)
More
 

I use the veal shoulder for this and cut it in a traditional French manner. This means larger chunks of meat that will hold up to slow, gentle cooking.

(0 reviews)
More
 

This is a great sausage and is perfect for breakfast or dinner.

(0 reviews)
More

This bacon is prepared using natural and traditional curing methods and rubbed with a little salt and sugar.

(0 reviews)
More
 

One of the tastiest cuts of bacon. Cold smoked over pure oak to give it a unique taste, this meat is extremely crispy when cooked properly.

(0 reviews)
More
 

Leaner than ribeye but equally juicey. £34.00 per kg.

(0 reviews)
More

Great Meat

- From the very finest suppliers -

I imagine the heavy use of spices would have been used for preserving meat in what is a very hot and harsh climate.

(0 reviews)
More
 
Singular chop cut from the rib but trimmed further with the... More
(0 reviews)
More
 
The mighty Osso Buco. An incomparable meat stew. In cooking this... More
(0 reviews)
More
Pound for pound I think this is the best chicken on the... More
(0 reviews)
More
 
One of the tastiest cuts of bacon. Cold smoked over pure oak to... More
(0 reviews)
More
 
You will recognise this as 'Onglet' from French brasseries. A... More
(0 reviews)
More

 View Jack O'Shea's LinkedIn profileView Jack O'Shea's profile

We ship via UPS