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PROVENANCE PICKS

Our hand-picked selection of rare & premium beef from across the globe.

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

Gluten-Free Sausages

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

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

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

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

    Ingredients: 

     

    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

     

    Garnish

    1 boiled egg

    4tbs sliced spring onion

    1 cup sliced cucumber

      

    Method

    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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  • Italian Sausage Ragu with Marscarpone and Rigatoni Pasta by Matt Burgess

    Italian Sausage Ragu with Marscarpone and Rigatoni Pasta by Matt Burgess

    2 tbsn oil

    250g (4 sausages) Italian sausage or Spicy Italian sausage, cut open, meat removed

    ½ small onion roughly chopped  

    1 clove garlic finely minced

    3 bay leaves

    1 stick celery

    1 x carrot, peeled roughly chopped

    1 x cup white wine

    2 x cups chicken stock

    2 sticks thyme

    2 tbsn mascarpone

    300g cooked rigatoni (1.5 cups)

    1 tbsn salt

    Few rasps cracked black pepper

    1 tsp parsley

    1 tsp parmesan 

    Sprinkle of chilli (optional)

     

    Method

    1. In a blender place the carrots, celery onion and blend until a smooth paste, this is called a sofrito, the base of most Italian ragu or stews.
    2. Pour the oil in a heavy based sauce pan, add the sausage meat and start to fry until brown and caramelised.
    3. Add the carrots, celery, onion mix with the garlic and cook while stirring for 8-10 minute’s until all liquid has evaporated
    4. Now add bay, thyme and white wine cook for 5 min to evaporate the alcohol in wine.
    5. Now add the chicken stock and cook for 20 minutes on high stirring occasionally
    6. Check the seasoning, add mascarpone bring back to the boil.
    7. Add the cooked rigatoni, stir in and leave for 5 minute’s
    8. To serve, sprinkle with chopped parsley, parmesan and if you like a smattering of crushed red chilli

     

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  • Wagyu beef burrito with spiced tomato, avocado & sour cream by Matt Burgess

    Wagyu beef burrito with spiced tomato, avocado & sour cream by Matt Burgess

    INGREDIENTS

    Tortillas

    Sour cream

    Wagyu Beef mince

    300g Wagyu or regular beef mince (ask our team to mince the wagyu for you)

    1 tbsn Tajin seasoning

    1 tbsn Ancho chilli powder

    1 bunch coriander chopped

    ½ red onion sliced

    1 tbsn olive oil

    1tbsn salt

     

    Spiced tomato

    2 fresh vine tomatoes roughly diced  

    ½ red onion finely diced

    ½ bunch coriander chopped  

    1 Jalapeno deseeded and diced

    1 tsp cumin seeds roasted and crushed

    2 limes juiced  

    1 tbsn salt

     

    Avocado

    2 Avocado, mashed

    1 juice of Lime

    1 tbsn Salt

    1 tbsn olive oil

     

    METHOD

    Start with the spiced tomato. Mix all ingredients in a bowl and leave to sit for at least 30 minutes to marinate.

    To make the avocado, mix all ingredients in a bowl and check taste.

    Now for the beef. In a heavy based sauce pan fry the beef mince until crispy and golden. Add the onions, Tajin seasoning, Ancho seasoning and salt, keep cooking until onions are soft. When finished add the coriander and serve immediately.

    To serve, lay the tortilla flat, spoon into the middle the avocado, beef mince and spiced tomato.

    Fold the sides into the middle and roll from the bottom to the top, slice in half and serve with a good dollop of sour cream.

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