YOU CAN NOW CHOOSE REGENERATIVE

We now stock regeneratively farmed beef and poultry, livestock farming in harmony with nature.

OUR PREMIUM STEAK SELECTION

We have hand-selected steaks from all over the world to give you a restaurant quality experience at home.

Sustainably Farmed | Sustainably Sold

Have you ever noticed that we have never served a single use plastic bag since we opened our doors ? That’s not because of trends or fashion - it's because we believed it was the right way to behave since we opened our doors

Field to Fork Free Range | British Family Farmed

'Provenance’ carries our stamp of approval to you that everything we sell has lived a happy and healthy life on a family run farm. We’ve been on this journey since 2013 and along the way, we have picked up a UK butchers shop of the year award and been voted the best shop in all of Notting Hill by our customers.

SHOP ONLINE OR VISIT US IN STORE!

WE SOURCE THE BEST QUALITY FREE RANGE MEAT FROM CAREFULLY SELECTED BRITISH FAMILY FARMS. IT IS IMPERATIVE TO US THE ANIMAL HAS LIVED A HAPPY AND NATURAL LIFE, AND THAT OUR CUSTOMERS ARE TAKING HOME THE HIGHEST QUALITY PRODUCT.

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Customer reviews

I wholeheartedly recommend this butcher shop to anyone who appreciates first-rate quality meat and outstanding service.

(part of the review)

Rajesh
MAIDA VALE, london

Best butcher, worth the money and the staff are always incredibly friendly and helpful.

Tash
Notting Hill, london

Best butchers in the area. Great location on Pavilion Road. Highly recommend for quality steaks - the cuts are so good they don’t require much seasoning or marinade.

Blake
chelsea, london

Really easy to order food online and collect in store - I found the staff very helpful and eager to help and the quality of the meat is very high.

Andy
queens park, london

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New recipes

  • Roasted Pork Belly with Beetroot & Miso Slaw by Matt Burgess

    Roasted Pork Belly with Beetroot & Miso Slaw by Matt Burgess

    Ingredients

    For the slaw

    • 1 raw beetroot, peeled & grated
    • ¾ red cabbage, thinly sliced
    • 2 spring onions, sliced
    • 1 red onion, thinly sliced
    • 2 tbsp white miso paste
    • 1 tbsp rice wine vinegar
    • 2 tbsp maple syrup
    • 1 tsp soy sauce
    • 2 cloves garlic, grated
    • 1 tsp fresh ginger, grated
    • 1 tbsp sesame seeds
    • 3 tbsp olive oil

     

    Method

    Preheat the oven to 200°c. Pat the pork belly dry, rub with salt and olive oil, and place skin-side up on a tray. Roast 30 minutes, then reduce to 160°c and cook 1½–2 hours until tender. Finish with 15 minutes at 220°c to crisp the crackling. Rest 10 minutes before carving.

    For the slaw: whisk together miso, vinegar, maple, soy, garlic, ginger and olive oil to form a dressing. Toss cabbage, beetroot, red onion and spring onions in the dressing until coated. sprinkle with sesame seeds.

    Slice the pork belly into thick slabs and serve alongside a mound of fresh, tangy miso slaw.

    Notes:

    The slaw should stay crunchy, so dress it just before serving.

    Add a little chilli or yuzu juice for extra brightness.

    This works beautifully as a bao bun filling too.

     

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  • Fillet Tail Taco with Chilli Sambal by Nina Parker

    Fillet Tail Taco with Chilli Sambal by Nina Parker

    People often forget about the fillet tail because it is a small fillet but it is just the same quality. It is perfect for making these tacos as a little meat goes a long way. You can do 1 fillet tail between 2. The citrus and pickled onion cut through the richness of the meat beautifully and of course, the Sambal brings texture and heat. Make this for a special weekend treat! You won’t regret it!

    Makes 4 tacos
    Ingredients:
    250g fillet tail, at room temperature, cut into 2.5cm slices
    4 tortillas
    1 large ripe avocado
    1 tbsp extra virgin olive oil
    2 tbsp ground nut oil
    4 radishes, thinly sliced
    2 lime
    2 tbsp Saucy by Nina Chilli Sambal (stocked in Provenance shops, speak to the staff for availability)
    2 large handfuls coriander leaves
    Salt and pepper
    For the pickle:
    1/3 red onion, thinly sliced with a mandoline
    1 tsp caster sugar
    60-70ml white wine vinegar

    Method:
    Add the pickle ingredients into a small bowl and mix. Leave for 10mins.
    Add the avocado, one spoon of olive oil, squeeze of lime to a bowl and mash together to make a guacamole.
    Set a large frying pan to a high heat. Dry fillets with paper towel and season well with salt and pepper. Add the groundnut oil to the pan and let it heat for 20 secs. You might need to fry in 2 batches. Place fillets in pan and bring down the heat a little. Fry for 1.5mins on one side before turning over for another 1.5mins for medium rare. Use tongs to place on a plate, cover with tin foil and leave to rest for 8mins.
    While the fillets rest, warm the tacos in a pan. Serve with guacamole on top of tacos, then slices of meat and topswith herbs, radishes, pickles, squeeze a lime and a good drizzle of Chilli Sambal.
    Eat straight away!

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  • Creamed Leek, Bacon & Applewood Cheddar Quiche by Matt Burgess

    Creamed Leek, Bacon & Applewood Cheddar Quiche by Matt Burgess

    Ingredients:

    1 store bought puff pastry 

    4 eggs

    250ml double cream

    2 x leeks, sliced and washed 

    3 sprigs thyme leaves removed 

    1 finger thick slice of butter

    1 tbsn olive oil

    200g smoked streaky bacon

    100g applewood cheddar

    150g baby spinach   

    1tsp salt

    pinch pepper

     

    Method:

    Preheat the oven to 170deg C.

    Line a 20cm cake tin with puff pastry, trim the edges. Blind bake at 180°c for 15 minutes until lightly golden.

    Meanwhile, heat a pan with butter and olive oil. Add the leeks, thyme, and a pinch of salt and cook gently until soft and sweet. Fold in the spinach, let it wilt, then set aside to cool.

    In the same pan, fry the bacon until crisp, then roughly chop.

    Whisk the eggs, cream, a little salt, and pepper. Fill the pastry case with the leek–spinach mix, scatter the bacon, then pour over the custard. Grate cheddar across the top.

    Bake in the oven for 25–30 minutes until the centre just sets with a slight wobble. Rest for 10 minutes before slicing — flavours need that pause to come together.

    Notes:
    this is a foundation quiche — once you’ve got the custard right, the fillings are yours to play with. swap smoked bacon for smoked fish, or cheddar for blue cheese if you want more punch. try mushrooms and gruyere, or slow-roasted tomatoes with basil. think in pairings: leek and goat’s cheese, spinach and nutmeg, salmon and dill. each twist tells a slightly different story.

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