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

Gluten-Free Sausages

See our selection of gluten-free sausages including pork, lamb, chicken & beef.

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.



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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)

MAIDA VALE, london

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

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.

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.

queens park, london

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New recipes

  • Calve's Liver Stir Fry by Matt Burgess

    Calve's Liver Stir Fry by Matt Burgess


    2 tbsn sliced red chilli

    1 large shallot sliced

    400 sliced calve's liver into 2cm pieces

    2tbs salted black beans preserved in ginger

    1 clove garlic sliced

    100ml water

    ½ tsp sesame seeds

    1 tbs soy sauce

    1 tbs spring onions sliced

    Extra virgin olive oil

    Few leaves of Thai basil

    Flour for dusting


    • Dust the liver with flour and start to fry in batch’s
    • Clean out the pan with kitchen paper and add more oil
    • Start to fry the black beans, chilli, shallots and garlic
    • Once softened add the liver back covering with water and soy placing lid of top and allow the ingredients to cook through.
    • Finish by sprinkling the sesame seeds, spring onion and Thai basil


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  • The Meatiest, Cheesiest Short Rib Mac & Cheese by Matt Burgess

    The Meatiest, Cheesiest Short Rib Mac & Cheese by Matt Burgess


    Macaroni cheese

    350g cooked macaroni (1 cup dry macaroni)

    2 tbsp butter, melted

    2 tbsp plain flour

    1 tbsn onion granules

    1 tsp English mustard powder

    400ml whole milk

    80g mature cheddar, grated

    50g parmesan, grated

    1 tbsn salt

    Few turns of pepper


    Short Ribs

    2 tbsn olive oil

    2 meaty beef short ribs

    1 onion peeled and chopped

    3 cloves garlic peeled

    300 ml (1.5 cup) red wine

    500ml true foods beef stock

    2 stalks fresh thyme

    2 sticks fresh rosemary

    1 tbsp tomato puree

    2 tbsn honey

    3 bay leaves

    ¼ tsp salt

    ¼ tsp pepper

    2 tbsp Worcestershire sauce



    Mac & Cheese Method

    1. Pre heat the oven to 180deg C
    2. For the cheese sauce melt the butter with the onion granules, add the flour and cook for 5 minutes while constantly stirring
    3. Grab a whisk and start to add the milk slowly while whisking, keep repeating this process until all the milk is incorporated and the mixture thickens, continue to cook for 10-15 minute’s to “cook out” flour
    4. Whisk in the mustard powder, cheese and parmesan, taste to check seasoning
    5. Add the cooked macaroni and mix well, add to a baking dish topping with more parmesan and bake for 20-30 minutes or until brown and crispy on top



    Short Rib Method

    1. Pour the oil into a large non stock pan and start to sear the beef, keep turning it to achieve even colour all over, remove and place into a deep pot or slow cooker.
    2. Don’t wash the pan, however Into the same pan place in the onions, garlic, thyme , rosemary and tomato puree, cook on a slow heat until caramelised and dark in colour  
    3. Add the wine, Worcestershire, bay leaves, honey, beef stock, salt and pepper bring to a rolling boil
    4. Pour everything into your pot with the short ribs inside or slow-cooker and cook for 3.5 hours or in slow cooker for 6 hours
    5. To test if cooked the handle of a spoon or butter knife should pass through the meat with no resistance
    6. Allow to cool before placing into the fridge leave in liquid until you’re ready to heat.
    7. To re-heat, place meat on a baking tray with a little of the juice it’s been sitting in and bake for 20-30 minute’s.

    To serve place the mac and cheese on plate, place the short rib on top for added wow factor get someone to ease the meat off the bone and mix into the bubbling mac and cheese. serve with a green salad for health reasons.  


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  • Korean BBQ chicken, soy mushroom, kimchi, and rice by Matt Burgess

    Korean BBQ chicken, soy mushroom, kimchi, and rice by Matt Burgess



    Chicken thighs

    2x chicken thighs

    1 tablespoons honey

    1 tablespoons gochujang – Korean chili paste

    1 tablespoon soy sauce

    1 teaspoon sesame oil

    1 teaspoon finely minced ginger

     1 clove of garlic (finely minced)


    Kimchi (non-fermented)

     ½ Chinese cabbage cut into dice

    3 tbsn Korean chilli flakes (Gouchgaru)

    4 tbsn rice vinegar

    2 tbsn coriander stalks chopped

    1 thumb sized ginger peeled and chopped

    ¼ onion chopped

    2 cloves of garlic

    3 tbs soy sauce

    1 tsp sugar

    Soy Mushroom

    50g mushrooms sliced (around 5)

    1 tsp soy sauce  

    1 tsp sesame oil

    1tsp sesame seeds


    Sushi rice

    250g sushi rice (1 cup)

    500g water (2 cups)

    100ml sushi rice seasoning



    1 boiled egg

    4tbs sliced spring onion

    1 cup sliced cucumber



    Pre heat the oven to 180deg C.

    Combine the Gochujang – Korean chili paste , soy sauce, sesame oil, minced ginger, clove of garlic (finely minced) and honey and mix well.

    Add the chicken to the marinade turning so its all coated and leave over night in an air tight container

    When ready to serve, place onto a lined baking tray, and bake in theoven for 40 minutes or until cooked.

    For the kimchi, in a blender add everything apart form the cabbage. Blend until very red and very smooth. Mix through the cabbage, place into air tight container until ready

     For the soy mushroom mix everything together let it sit for 10 minutes to marinate


    For the sushi rice,wash the rice in a colander under cold running water until the water runs clear this take around 10 minutes.

    Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes. Remove from stove and set aside until cool. Once the rice is cool, stir seasoning into the cooked rice.


    Now it's time to plate up:

     Chop the marinated chicken thighs for each plate add one thigh and 150g of cooked sushi rice. Add a half boiled egg, a half cup of kimchi, sliced raw seasoned mushrooms, 2 tbs of sliced spring onions and half a cup sliced cucumber.

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