NEW SAUSAGES FOR THE SUMMER

Smokehouse chicken & pork, jalapeño & honey.

PROVENANCE X TITO'S BIG BBQ BOX

The ultimate summer BBQ box in collaboration with Tito's homemade vodka.

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

OUR PREMIUM STEAK SELECTION

We have hand-selected steaks from all over the world to give you a restaurant quality experience at home.

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

  • Beef Brochettes with Rosemary, Garlic & Jalapeno Horseradish Crema by Matt Burgess

    Beef Brochettes with Rosemary, Garlic & Jalapeno Horseradish Crema by Matt Burgess

    Serves: 1

    Time to prep: 45 minutes

     

    Ingredients:

    300g grass-fed diced beef chuck

    1 tbsn finely rosemary

    1tsp garlic, minced

    1 tbsn olive oil

    1 tbsn jalapeno brine

    100g jalapeno pickles (1 jar drained, reserve brine)

    80g horseradish cream

    275g sour cream

    50g mayo

    2g salt

     

    Method:

    In a large bowl, combine the olive oil, minced garlic, finely chopped rosemary and jalapeno brine. Mix well.

    Add the diced beef chuck to the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour to allow flavours to develop.

    Thread the marinated beef chunks onto skewers.

    Preheat the BBQ to medium-high heat. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally until the beef is charred on the outside, medium in the middle.

    In a blender, add the salt, horseradish cream, sour cream, jalapeno and mayonnaise.

    Blend until smooth and creamy.

    Plate the skewers hot off the grill with the creamy dipping sauce on the side.

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  • Bacon Ranch Cheese Burgers by Matt Burgess

    Bacon Ranch Cheese Burgers by Matt Burgess

    serves:

    time to prep: 25 minutes

     

    Method:

    2 x grass fed beef burgers

    2 x burger buns 

    6 rashes streaky bacon

    2 x Dairylea cheese slices 

    60g ranch dressing 

    4 tbsn sour cream

    2 tbsn mayonnaise

    1 tbsn finely chopped fresh parsley

    1 tbsn finely chopped fresh dill

    1 tbsn finely chopped fresh or dried chives

    ½ tsp onion granules

    ½ tsp garlic powder

    1/8 tsp sea salt

    fresh black pepper


    Method:

    Preheat your bbq to medium-high heat.

    Place the burgers and streaky bacon on the bbq.

    Cook the burgers for 4-5 minutes per side until cooked through, and the bacon until crispy.

    In a bowl, mix the ranch dressing, sour cream, mayonnaise, parsley, dill, onion granules, garlic powder and chives to make a herby sauce.

    Lightly toast the burger buns on the bbq for 1-2 minutes until golden.

    Assemble the burgers: place a beef patty on the bottom bun, crispy bacon add a slice of Dairylea cheese and a generous dollop of the herby sauce. Top with the other bun.

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  • Campfire Lamb Kofta Shakshuka with Rose Harissa & Yoghurt by Matt Burgess

    Campfire Lamb Kofta Shakshuka with Rose Harissa & Yoghurt by Matt Burgess

    Serves: 4

     

    Time to prep: 1 hour

    Where: campfire cooking

     

    Ingredients

    8 lamb kofta 

    free range eggs

    1 red pepper, large dice

    ½ red onion, peeled, large dice

    1 tsp cumin seeds roasted and crushed 

    1 tsp coriander seeds roasted and crushed  

    ½ tsp black pepper

    1 small can (400g) tinned tomato’s 

    1 tbsn rose harissa

    4 tsp greek yogurt

    1small bunch of parsley 

    1 tbsn Aleppo chilli

     

    Method:

    Heat a drizzle of oil in a large pan over live fire, medium heat. Shape the lamb kofta balls slightly and start to cook, add the diced red pepper and red onion to the pan and sauté until softened.

    Stir in the roasted and crushed cumin and coriander seeds, black pepper, and rose harissa. cook for 1 minute until fragrant.

    Add the tinned tomatoes, crushing them slightly. Simmer for 10 minutes until the sauce thickens.

    Make four small wells in the sauce and crack an egg into each. cover again and cook until the egg whites are set but yolks remain runny.

    Serve topped with dollops of greek yogurt, Aleppo chilli and a sprinkle of chopped parsley.

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