The butcher's
Photo: IAN / PexelsThe shopA counter, and somebody behind it
What a supermarket cannot do is look at what you are cooking for, how many people are coming and what you are confident with, and then hand you the right thing.
So ask. We would rather sell you a cheaper cut that will be better on the day than the one you thought you had to buy.
Why come to a counter
- 01Cut to order
Thicker, thinner, boned, rolled, diced or trimmed — say the word.
- 02Told how to cook it
Which heat, how long, and what to do with a cut you have not tried.
- 03Ordered ahead
Ring or message and it will be ready, especially before a weekend or a holiday.
- 04Nothing wasted
Bones for stock, trimmings for the dog, and cuts that cost less and taste better.
At the counter
The counter, the block, and what is in this week.
Photo: jo / Pexels01 / 04
Photo: Doğan Alpaslan Demir / Pexels02 / 04
Photo: TBD Traveller / Pexels03 / 04
Photo: Boys in Bristol Photography / Pexels04 / 04
Cooking what you bought
Take it out of the fridge half an hour before it goes near heat, salt it earlier than you think, and let a big piece rest afterwards for about as long as it cooked.
If you are unsure about a cut, ask at the counter. We would rather spend two minutes explaining than have you not come back.