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

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

  • Grilled Iberico Pork Collar Steaks, Pedro Ximeinez Sherry, Sultanas & Thyme by Matt Burgess

    Grilled Iberico Pork Collar Steaks, Pedro Ximeinez Sherry, Sultanas & Thyme by Matt Burgess

    Ingredients:

    Pork

    2x 250g Iberico pork steaks

    3g salt  

     Sauce

    100g sweet sherry

    100 True Foods beef stock

    20g unsalted butter

    1 clove of sliced garlic

    1 tsp fresh Thyme

    1 whole shallot, peeled and sliced S

    80ml double cream

    1tsp salt

    1 tsp Pedro Ximenez sherry vinegar

    5 sliced spring onions

    2 tbsn sultanas, boiled for 2 minute’s and left to soak….

     

    Method:

    For the pork

    • Set up the BBQ for indirect cooking
    • Season the pork steak both side and lay over the hot charcoal
    • Cook the pork until 50c internal temperature

     For the sauce

    • Melt the butter in a saucepan
    • Add the garlic, thyme, shallot to the pan and cook and cook until soft
    • Now add the sweet sherry and reduce the liquid down by half
    • Add the beef stock and repeat the process as the sherry
    • Add the double cream and bring back to the boil for 3 minute’s
    • Pass the sauce through a fine strainer
    • Add the salt, vinegar, cooked sultana’s and spring onions
    • Keep the sauce warm until the pork steaks are ready.
    Continue reading
  • Grilled Ribeye Steak with a quick board dressing by Matt Burgess

    Grilled Ribeye Steak with a quick board dressing by Matt Burgess

    Ingredients:

    360g Ribeye
    5 leaves basil
    1 tsp white wine vinegar (good quality chardonnay vinegar or moscatel)
    ½ red chilli seeds removed and chopped
    1 tsp grated garlic
    1 tbsn extra virgin olive oil
    1 tsp sea salt
    ½ tsp black cracked Pepper

     

    Method:

    • Set up the BBQ for thermonuclear cookery, direct heat. 200-250c.
    • Place the basil, chilli, garlic, salt and pepper on the board and chop until fine
    • Pour on the olive oil and vinegar.
    • With the back of a spoon mix the ingredients together spreading around the board
    • Cooked the ribeye for 3 minute’s each side, remove and place on the board on the dressing
    • Using the tongs wipe the steak around the board picking up as much of that dressing as possible
    • Leave to rest for five minutes, slice and enjoy!
    Continue reading
  • Sticky Sriracha Chicken Wings by Matt Burgess

    Sticky Sriracha Chicken Wings by Matt Burgess

    Ingredients:

    Chicken wings
    500g chicken wings
    1g salt
    1 tsp extra olive oil
    ½ tsp black pepper cracked

    Sriracha glaze
    2 tbs Sriracha
    1 tbs Gochujang paste
    2 tbs liquid honey
    ½ tsp sesame oil

    Garnish
    Handful coriander

    Method

    • Preheat the oven to 170deg C and set up the coal BBQ
    • In a bowl toss the wings with salt, oil, and pepper
    • Lay out onto a lined baking dish and Roast 25 minutes
    • Pour all the ingredients into a bowl and whisk to make the glazr
    • Place the cooked wings over the coals
    • Brush liberally with the glaze
    • Keep turning until wings start to take some colour
    • Place into a plate sprinkling over the coriander

     

    Continue reading