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

IT'S BBQ TIME

See our mouthwatering selection of BBQ cuts.

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

  • 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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  • Chicken Wings with a Homemade Hot-Honey BBQ sauce by Matt Burgess

    Chicken Wings with a Homemade Hot-Honey BBQ sauce by Matt Burgess

    Serves: 2

     

    Time to prep: 1 hour (marinate for up to one day before)

     

    Ingredients:

    1kg 3 bone chicken wings 

    40g hot honey

     

    Hot-honey BBQ sauce 

    230g tomato ketchup

    20g apple cider vinegar

    30g Worcestershire sauce

    100g hot honey

    5g smoked paprika

    5g onion powder

    3g garlic powder

    1 tsp ground black pepper, or to taste

    3 garlic cloves, minced

    1/2 cup water

     

    Method:

    Start with the hot/honey BBQ sauce. In a bowl, mix tomato ketchup, apple cider vinegar, Worcestershire sauce, hot honey, smoked paprika, onion powder, garlic powder, black pepper, minced garlic, and water until combined well.

    Toss the chicken wings with 40g of the hot honey, then coat them generously with half of the BBQ sauce. Let them marinade for at least 1 hour (preferably overnight) in the refrigerator.

    Heat your grill to medium-high heat.

    Place the wings on the bbq, turning occasionally, and baste with the remaining BBQ sauce. cook for 30-45 minutes until charred, sticky, and the internal temperature reaches 75°c.

    Eat immediately 

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  • Pollo A La Brasa - Peruvian Chicken by Matt Burgess

    Pollo A La Brasa - Peruvian Chicken by Matt Burgess

    Serves 4

     

    Time to prep: 90 minutes (plus up to two days of marinating the chicken)

     

    Ingredients:

    1 whole chicken, spatchcocked (ask our team to spatchcock a whole chicken)

    4 cloves garlic minced

    2 tablespoons soy sauce

    1 tablespoon aji amarillo paste

    1 tablespoon honey

    1 teaspoon aji panca paste

    1 teaspoon paprika

    1 teaspoon dried oregano

    1 teaspoon coriander

    1 teaspoon whole cumin seeds, roasted

    juice from 1 small lime

    1 tsp salt 

    1 tsp pepper

     

    Method:

    1. In a bowl, mix minced garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, roasted cumin seeds, lime juice, salt, and pepper to create a marinade.
    2. Rub the marinade thoroughly over the spatchcocked chicken, ensuring it's well coated. let it marinate for at least 2 hours, preferably overnight, in the refrigerator.
    3. Preheat the bbq to a medium heat.
    4. Place the chicken skin-side up on the grill. cook for indirect cooking for 60 minutes, or until the internal temperature reaches 74°c.
    5. Let the chicken rest before serving

     

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