PROVENANCE PICKS

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.

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

  • Baby Back Ribs with a West London Sour BBQ Mop Sauce by Matt Burgess

    Baby Back Ribs with a West London Sour BBQ Mop Sauce by Matt Burgess

    Ingredients:

    1kg baby back ribs

    1 tbsn salt

    1 tsp freshly cracked black pepper

     

    West London Sour mop BBQ sauce

    2tbsn light soy sauce

    150ml malt vinegar

    200g brown sugar

    1 tbsn smoked paprika

    150ml Fentimans ginger beer

     

    Method:

    To make the Mop Sauce bring the ingredient to boil, cook for 10 minutes until slightly thickened.

    For the ribs:

    • Preheat the oven or BBQ to 160deg C
    • Liberally season the pork ribs with salt and pepper
    • Drizzle over 3 tbsn of the sour mop sauce
    • Place into BBQ or oven for 1 hour
    • After 1 hour remove place into baking paper and drizzle for of the mop sauce over rib, wrap the ribs tightly and wrap with a layer of foil.
    • Place back into oven and cook for 1 more hour or until rib meat is soft and coming away from the bone.

     

     

     

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  • Grass fed beef burger, carrot kimchi, Gochujang mayonnaise & gruyere cheese by Matt Burgess

    Grass fed beef burger, carrot kimchi, Gochujang mayonnaise & gruyere cheese by Matt Burgess

    Makes 4

    Ingredients:

    4 x grass fed burgers

    4 x Burger buns   

    grated Gruyere cheese

    Few leaves coriander

     

    Carrot kimchi (make 24hrs in adance for best results)

    1 small shallot

    1 small garlic clove

    1 tbsn peeled ginger

    1 tbsn gochugaru (Korean chilli flakes)

    2 tbsn red wine vinegar

    2 tbsn chopped coriander stalks

    1 tbsn sugar

    2 tbsn water

    1 carrot peeled into ribbons

    Gochujang mayonnaise

    1 tbsn Gochujang paste

    Juice ½ lime

    100g mayonnaise

     

    Method:

    • In a nutribullet or blender place everything apart from the carrot ribbons and blend until a smooth fragrant paste, if its not blending as a tsp of water at a time until it does.
    • Stir through carrot ribbons and place in the fridge, this can be eaten straight away however its best eten after 24 hours once the flavors have calmed down.
    • For the mayonnaise whisk the Gochujang and lime juice until smooth. Then fold through the mayonnaise.
    • Season the burger patties with salt and pepper and cook them in a pan or BBQ.
    • Toast the buns and spoon the mayonnaise onto the bottom half
    • Once burgers are flipped and nearly cooked add 80g of grated cheese over each patty and let it melt.
    • Place the burger onto the bottom half, spoon approx 20g of carrot kimchi for each burger and top with a few coriander leaves then chuck the lid on.

     

     

     

     

     

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  • Char Sui Pork Belly with Asparagus, Lime & Coconut Salad by Matt Burgess

    Char Sui Pork Belly with Asparagus, Lime & Coconut Salad by Matt Burgess

    Char sui pork

    750g pork belly, rind removed and diced 3cm chunks

    1 tsp five spice powder

    1 tsp white pepper

    1 tsp sesame oil

    2 tbsn Shaoxing rice wine

    2 tsp soy sauce

    2 tsp hoisin sauce

    2 tsp molasses

    2 cloves finely chopped garlic

    2 tbsn honey

    1 tbsn gochujang paste

     

    • Add all the ingredients into a mixing bowl and mix well
    • Leave to marinate over night
    • Lay out onto a baking tray on parchment paper, cover with foil Bake 180c for 1hr 10 mins
    • Final 10 minutes uncovered
    • Once out of the oven carefully stir cooked pork chunks through glaze to evenly coat  

     

     

    Asparagus salad

    250g precooked rice

    1 cup chopped asparagus blanched

    1 cup frozen peas blanched

    1/2 cup frozen broad beans blanched

    120g coconut milk

    15g freshly squeezed lime juice

    2g sea salt

    1g freshly cracked black Pepper

    5g liquid honey

     

    • Reheat rice and pour into a mixing bowl
    • Place all the ingredients and stir through
    • Cover the bowl with cling film and leave for 10 minutes
    • Stir again before serving and eat immediately
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