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RECIPES BY SABRINA GHAYOUR

See our collection of recipes by guest chefs, including these lamb cutlets with Ras el Hanout by Sabrina Ghayour, to inspire your next meal.

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

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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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

  • Effortless Sichuan Spatchcock Roast Chicken by Nina Parker

    Effortless Sichuan Spatchcock Roast Chicken by Nina Parker

    "I can’t get enough of this recipe! I live for the profound umami of the Sichuan peppercorn!  It really is a special flavour like no other.  This is an effortless one tray chicken that will revamp a Sunday roast. Serve with lots of steamed greens and rice or soba noodles.  You can order these peppercorns online or in Asian supermarkets.  These leftover bones make the most insane stock…be sure to stay tuned for the next recipe."

    Makes enough for 4 portions

    Ingredients:

    1 whole chicken (about 2kg)

    2 banana shallots, peeled+thinly sliced 

    4 tbsp sesame seeds

    2 tbsp sunflower 

    40g unsalted butter, diced

    Pinch salt

    30 tbsp water


    For the marinade:

    10 garlic cloves, skins on 

    3 tbsp Sichuan peppercorn corns, freshly ground in pestle and mortar or blender

    7 tbsp tamari

    9 tbsp vinegar 

    2 tbsp sunflower 

    Nina's Saucy Sauce Peanut Salsa

     

    Method:

    Spatchcock chicken: Cut out the backbone of the chicken by cutting along both sides of the spine using a pair of sturdy poultry shears/scissors. Set the backbone aside for now, then spread the chicken's legs apart + flip it over so it is skin side up. Press down firmly on the chicken's breastbone until you hear a crack—that's the wishbone breaking + then chicken lies quite flat. The chicken's wings are thin + can burn easily if left exposed so tuck them back behind the breasts.

    In a large bowl, mix together everything for the marinade + add the chicken to the bowl. Coat everything in the marinade. Leave for 1-2hrs or overnight covered in the fridge.

    Next, take out chicken + bring to room temperature.  Add everything to a large baking tray + scatter over the shallots.  Spoon over 2 tbsp sunflower oil, sesame seeds, butter cubes + a good few pinches of salt.  Place into a preheated 190C degrees fan oven for 40-45mins basting the chicken 1-2 during cooking.  It should be golden + crisp on top. Take out + cover with foil to rest for 10mins.  You can squeeze a few of the garlic cloves + mix into the sauce.  If you want extra spice, add a few spoons of Saucy Peanut Salsa when serving! 

    See the next recipe by Nina to make a broth using the carcass of this chicken.

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  • Chinese New Year – Mapo Tofu, pork mince, chilli, Sichuan peppercorn by Matt Burgess

    Chinese New Year – Mapo Tofu, pork mince, chilli, Sichuan peppercorn by Matt Burgess

    500g pork mince 

    250g firm Tofu

    1 tbsn Sichuan peppercorn

    1 tbsn dried chilli 

    1 tbsn soy

    1 tbsn ginger 

    3 cloves garlic grated 

    2 tbsn spicy bean sauce (dobanjang)

    1 tbsn sesame 

    1 tbsn brown sugar 

    1 bunch spring onion 

     

    Method

    In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Grind them into a powder using a mortar and pestle.

    Cook Pork Mince: In a large pan, heat a tablespoon of sesame oil over medium-high heat. Add the pork mince and cook until browned.

    Add the grated ginger and garlic, and cook for 1-2 minutes until fragrant.

    Stir in the chopped tofu, soy, ground Sichuan peppercorns, dried chili, and spicy bean sauce. Cook for an additional 3-4 minutes, ensuring everything is well combined.

    Sprinkle in the brown sugar and mix well, adjusting seasoning to taste.

    Finally, add the chopped spring onions, reserving some for garnish.

    Serve immediately, garnished with remaining spring onions.

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  • Avgolemono Soup - Greek Lemon Soup with Free-range Chicken, Rice, & Eggs by Matt Burgess

    Avgolemono Soup - Greek Lemon Soup with Free-range Chicken, Rice, & Eggs by Matt Burgess

    This is a take on a traditional Greek soup which is the definition of food for the soul. This light and nutritional winter warmer will have you feeling ready to fight the cold. In this recipe Matt uses a pre-cooked rotisserie chicken which you can find in our Notting Hill, Chelsea and Wimbledon locations. Otherwise you can use leftover chicken or boil your own chicken.

    This includes a handy broth recipe that you can use after you've cooked a whole chicken and stripped off the meat to give it a second life and reap the benefits of broth.

    Ingredients:

    200g shredded rotisserie, free-range chicken or pre-cooked (traditionally boiled), chicken

     8 cups rotisserie carcass chicken broth (see recipe for broth below)

    100g finely chopped carrots

    60g finely chopped celery

    80g finely chopped onions

    2 garlic cloves, finely chopped

    2 bay leaves

    1 cup rice

    90g fresh lemon juice

    2 large eggs

    2tbsn fresh parsley  chopped fine (optional)

    Salt and pepper

    Extra Virgin Olive Oil

      

    Method 

    1.     Heat 1 tbsp olive oil in a large pot over medium-high. Sauté carrots, celery, onions, and garlic briefly.

    2.     Add chicken broth, bay leaves, and rice. Simmer for 20 minutes until tender.

    3.     Stir in cooked chicken.

    4.     In a bowl, whisk lemon juice and eggs. Temper with 2 ladles of broth.

    5.     Add the egg-lemon sauce to the soup and stir. Remove from heat.

    6.     Garnish with parsley (optional). Serve hot with bread.

     

    Carcass broth 

    1 Carcass / bones / skin

    1 Carrot

    2 cloves Garlic

    1 stick Celery

    2 tbsn chicken stock powder / oxo

     

    Method:

    Put the carcass, carrot, garlic cloves, and celery stick in a large pot.

    Pour enough water into the pot to cover all the ingredients.

    Stir in the chicken stock powder or oxo for added flavour.

    Bring the pot to a boil, then reduce the heat and let it simmer for 1 to 2 hours. Skim off any foam that rises to the surface.

    Remove from heat, strain the broth using a fine-mesh sieve to remove solids, and let it cool.

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