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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

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'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.

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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

  • Slow-cooked lamb shoulder with orange & pistachio couscous & minted yoghurt by Matt Burgess

    Slow-cooked lamb shoulder with orange & pistachio couscous & minted yoghurt by Matt Burgess

    Lamb shoulder

    3-4kg lamb shoulder bone-in

    3 tbs sour cherry molasses

    13g sliced garlic cloves

    4g pan-roasted cumin seeds

    1 tbs sea salt

    200g water

     

    Orange & pistachio cous cous

    200g couscous

    230ml freshly squeezed orange juice boiled

    30g roasted and crushed pistachios

    100g dry cherries chopped

    15g chopped coriander

    Good pinch salt

    Few turns freshly cracked black pepper

     

    Minted yogurt

    100g Greek yoghurt

    1 large tbs mint sauce  

    1 tsp sea salt

    1 tbs lemon juice

    2 tbs finely chopped mint

     

    For the lamb. Pre heat the oven to 180 deg C.

    Make small incisions across lamb shoulder pushing the garlic into the cavities. Drizzle the sour cherry molasses and sprinkle the cumin and salt all over the lamb.

    Place lamb onto a baking tray and pour water into the bottom and cover with foil.

    Cook the lamb for 3 hours 30 mins (for the final hour of cooking remove the foil and roast until golden and crispy).

    For the couscous. Place orange juice in a sauce pan and onto the hob, bring to boil.

    In a heat-proof bowl, add the couscous, salt, cherries, and fresh cracked pepper. Pour boiling orange juice over the couscous and cover with a up-turned plate or cling film. Leave for 10 minutes

    Remove lid and with a fork scrape and mix the couscous to fluff it up. Add coriander and serve while warm.

    For the minted yoghurt. Spoon everything into a bowl and mix well. Serve immediately

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  • Peanut & Coffee Blak Ribs by Matt Burgess

    Peanut & Coffee Blak Ribs by Matt Burgess

    Serves 4 | prep time 20 minutes | total time 3.5 hours

    Ingredients:

    4 tbs  BLAK FIRE CHILLI SAUCE

    1 tbs of ground coffee

    2 whole baby back ribs

    2 tbs brown sugar

    1/2 tsp of salt

    1 tbs finely sliced chives

    2 tbs crushed, salted peanuts

     

    Method:

    Evenly pour over the olive oil onto both sides of the ribs, massaging thoroughly into the meat.

    Mix the brown sugar, salt and ground coffee and sprinkle liberally over both sides of the ribs.

     

    Set up the Big green egg for indirect cooking opening both dampers.

    The when temperature gauge reaches 160-180 C place your ribs on the BBQ

    Place onto the coals a couple of your favourite fruit wood chunks.

    Close the lid and keep an eye on the temperature, regulate the temp between 140-160C. Cook for 1 hour.

     

    After 1 hour wrap each rack in foil, before you wrap them you have an opportunity to get some real flavour working into the meat, I like to add a tablespoon of melted butter, 2 tablespoons of water and 1 tablespoon of the BLAKFIRE sauce. Wrap the rib carefully place back onto BBQ and continue to cook for another 2-2½ hours. Remove from BBQ and take off the foil, brush or mop on your heated sauce over both sides of the ribs, finish by dousing the ribs in more BLAKFIRE, sprinkling sliced chives and crushed peanuts.  

    NOTE – if you don’t have a BBQ these can be done in the oven set temperature to 180c and cook for 1 hour, before you wrap them you have an opportunity to get some real flavour working into the meat, I like to add a tablespoon of melted butter, 2 tablespoons of water and 1 tablespoon of the

    BLAKFIRE sauce. Wrap the rib carefully place back into the oven and continue to cook for another 2-2½ hours or until soft and falling off the bone

    Continue reading
  • Slow-cooked lamb neck stew with potatoes, leeks and carrots for St Patrick's Day by Matt Burgess

    Slow-cooked lamb neck stew with potatoes, leeks and carrots for St Patrick's Day by Matt Burgess

    Ingredients:

    1 tbsp sunflower oil

    150g smoked back bacon diced

    1kg lamb neck fillet cut into large chunks

    small bunch thyme

    1 onions, chopped into diced

    4 whole cloves garlic peeled  

    3 carrots, cut into big chunks

    2 large potatoes, cut into big chunks

    1ltr chicken stock

    500ml water

    3 bay leaves

    1 large leek, washed and cut into chunks

    2 tbsn salt

     

    Method:

    Preheat oven 180c

    Fry the lamb in oil, ensuring even colour on all sides. Remove from pan and keep any fat in the pan.

    Add bacon, leek, onion and whole garlic cloves and fry in the same pan until nicely browned.

    Add back the lamb and the potatoes, carrots, herbs and salt and fry for 5 minutes while stirring.

    Add the chicken stock, salt and water and bring to a boil.

    Cover and bake in oven for 1hour 40 mins.

     

    To serve:

    Ladle the stew into a bowl ensuring an even mix of vegetables, potato’s and meat.

    Add a spoon of miso for added flavour

    Sprinkle over the chopped parsley

     

    Continue reading