TIME TO GRILL

We have all your BBQ essentials including steaks, burgers, sausages, boneless chickens & more.

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

  • Grilled Free-range Chicken César Burger by Matt Burgess

    Grilled Free-range Chicken César Burger by Matt Burgess

    Serves 2

     

    Ingredients:

     

    2 x free-range chicken breasts butterflied (you can ask our team to do this) or 2 x free-range chicken burger patties

    2 burger buns

    1g salt

    1 tsp pepper

    ½ lemon, juiced

    2 baby gem lettuce, leaves removed from stem, washed and dry

    2 tbsn mayonnaise

    1 tsp dijon mustard

    5 shakes of tobasco sauce

    2 tbsn freshly grated parmesan

    1 tsp worcestershire sauce

    1 tsp balsamic vinegar

     

    Method:

    Set up bbq temperature to medium-high.

    If using chicken breasts, toss them with lemon juice, olive oil, salt, and pepper.

    Grill the breasts or burger patties 4-5 minutes each side until internal temperature reaches 75°c.

    In a large bowl, whisk together mayonnaise, dijon mustard, tabasco sauce, grated parmesan, worcestershire sauce, and balsamic vinegar.

    Add baby gems to the dressing and stir until coated.

    Toast the brioche buns.

    Place chicken on bottom, arrange dressed leaves, grate parmesan cheese, and place lid on top.

     

     

     

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  • Roasted Rack of Lamb with Mudjara Rice, Spinach, Feta & Sour Cherry Harissa by Matt Burgess

    Roasted Rack of Lamb with Mudjara Rice, Spinach, Feta & Sour Cherry Harissa by Matt Burgess

    Ingredients:

    6 bone lamb rack 

    Feta crumbled

    Sour cherry harissa

    1 tbsn sour cherry molasses

    1tbsn rose harissa

    1 tbsn lime juice

    3 tbsn olive oil 

    Mudjara Rice

    1 packet of cooked basmati rice

    1 packet of cooked puy lentils

    1 onion, sliced and fried

    ½ bunch of coriander, chopped

    ½ bag of baby spinach, chopped

     

    Method

    1.     Preheat your oven 220°C

    2.     Remove the lamb rack from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.

    3.     Sear the lamb by heating a large oven-safe skillet over medium-high heat.

    5.     Add the lamb rack, fat side down, and sear for 3-4 minutes until it's browned.

    6.     Flip the rack and sear the other side for an additional 2-3 minutes.

    7.     Transfer the skillet with the lamb to the preheated oven.

    8.     Roast the lamb for about 15-20 minutes, or until an internal thermometer inserted into the thickest part of the meat reads 51°C for medium-rare.

    9

    To make the sour cherry harissa in a small bowl, combine sour cherry molasses, rose harissa, and lime juice.

    Gradually whisk in olive oil until the mixture is well combined and smooth.

    To make the Madjara rice heat the lentils and rice as per packet instructions

    2.     Once the rice and lentils are hot In a large mixing bowl, combine the cooked basmati rice, puy lentils, fried onions, chopped coriander, and chopped spinach.

    3.     Mix Well: Use a large spoon to mix all the ingredients thoroughly so that the lentils and spinach are evenly distributed throughout the rice.

      Remove the lamb from the oven and transfer it to a cutting board.  Cover loosely with aluminum foil and let it rest for 10 minutes. This allows the juices to redistribute, resulting in tender, juicy meat. Slice and Serve with the rice spooning over the harissa and finish by sprinkling the feta around 

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  • Hen’s egg & potato frittata with guanciale, chives by matt Burgess

    Hen’s egg & potato frittata with guanciale, chives  by matt Burgess

    Ingredients:

    2 strips thick-cut guanciale diced

    2 medium Yukon gold or ratte potatoes peeled and ½-inch diced (about 2 cups)

    8 large eggs

    3 tbsn cream

    1 tsp Dijon mustard

    ½ tsp salt

    ¼ tsp ground black pepper

    ⅓ cup shredded gruyere 

    ½ bag roughly chopped fresh spinach

    ½ cup finely chopped chives about

     

    Method: 

    1      In a large skillet over medium heat, cook the diced guanciale until crispy. Remove from the pan and set aside. Add the diced potatoes to the skillet and cook in the guanciale drippings until golden and tender.

    2      In a mixing bowl, whisk together the eggs, cream, Dijon mustard, salt, and pepper until well combined.

    3      Once the potatoes are cooked, reduce the heat to low. Add the cooked guanciale back to the skillet. Pour the egg mixture over the potatoes and guanciale. Sprinkle the shredded Gruyere over the top.

    4      Scatter the chopped spinach and chives evenly over the egg mixture.

    5      Cook gently on low heat until the eggs are set around the edges but still slightly runny in the center.

    6      Transfer the skillet to a preheated oven or under a grill or oven to finish cooking until the eggs are fully set and the cheese is melted and bubbly.

    7      Slice and serve the dish warm, garnished with additional chives if desired.

     

     

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