OUR TURKEY BOOKS ARE OPEN

You can now pre-order for Thanksgiving & Christmas online for delivery & in-store for collection. Book early to secure your date.

Free-Range Rotisserie Chicken

You can now get hot, rotisserie chicken from our Notting Hill, Chelsea & Wimbledon locations.

PROVENANCE PICKS

Our hand-picked selection of rare and premium beef from across the globe now features A5 Wagyu Shabu-Shabu and Chilean Mollendo Brisket

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

  • Smoked Boneless Chicken with Sichuan Pepper, Chilli, Ginger & Lemon by Matt Burgess

    Smoked Boneless Chicken with Sichuan Pepper, Chilli, Ginger & Lemon by Matt Burgess

    1 x whole plain boneless chicken

    1 x thumb sized piece of ginger sliced

    1 lemon zest

    1 emon juiced

    3 tbsn olive oil

    1 tbsn Sichuan peppercorns

    1 tbsn chilli flakes

    2 cloves garlic sliced

     

    Method

    • Set up grill for indirect cooking with a chunk of your favourite hard wood , I like oak. Or pre-heat your oven to 180deg C.
    • Place the ginger, lemon juice and zest , chilli, peppercorns , garlic and olive oil onto a baking tray and lay the chicken on top. Massage all the ingredients into the chicken and have the skin side facing up.
    • Place the tray into the BBQ and smoke the chicken away from the direct heat for 25 minutes. Or 35-45 minutes in the oven depending on the size.
    • Then carefully take the chicken out of tray and lay directly over the charcoal to get some colour
    • Keep turning the chicken until cooked 73c internal temperature
    • Chop chicken and serve with more lemon and its juices from the tray
    Continue reading
  • Masala Buttermilk Roasted Chicken Legs with Mango Chutney by Matt Burgess

    Masala Buttermilk Roasted Chicken Legs with Mango Chutney  by Matt Burgess

    Method

     

    • Pre heat your BBQ, ready for direct cooking or your oven to 180deg C.
    • Mix the butter milk and the tikka masala pot
    • Spoon some of the mixtures over the chicken legs and start to grill on a BBQ
    • Keep repeating this process spooning the buttermilk mixture onto chicken every time you turn it over until its cooked. If in the oven cook for 35-45 minutes or until you have an internal temperature of 65deg C.
    Continue reading
  • Molasses Glazed Duck Breast with celeriac, bacon, port & juniper sauce by Matt Burgess

    Molasses Glazed Duck Breast with celeriac, bacon, port & juniper sauce by Matt Burgess

    Method - Meat:

    • Pre heat the oven to 200deg C
    • Peel and dice the celeriac, place into a baking tray with salt and butter and bake for 25-30 minutes
    • Start off with the duck in a cold pan. Lay out some salt on the pan first and laying the duck skin side down
    • Cook the duck skin until it gets crispy, there will be a lot of fat being released don’t worry keep cooking
    • Flip the duck onto the meat side and cook for 10 minutes turning the heat down
    • Remove the duck and leave to rest, it should be perfect medium, if you prefer your duck well done then cook it for 15 minutes on the meat side

    Method - Sauce: 

    • In a shallow frying pan add the butter, shallots and bacon and start to fry
    • Keep cooking until the shallots have softened and bacon has gone crispy for around 10-12 minutes, keep the temperature on medium
    • Add the port and the vinegar and cook for 5 minutes
    • Add the molasses and cook until slightly thickened
    • Keep warm
    Continue reading