It’s National Butchers Week next week (14th-20th March), and we decided the best way to celebrate is to find some of the best places to get your meat fix in London.
Macellaio RC is based in two London locations in Exmouth Market and South Kensington. Macellaio’s are passionate about serving the finest food made from the best ingredients from his native homeland in Italy. His ethos – choose the best produce and cook simply to get natural flavours shine through. And if you go down to Macellio’s you can go have a look at the restaurants very own butchers counter to choose your steak before it is cooked and served to your table.
Tom’s Kitchen are now working with Rhug Estate and Lake District Farmers. Their commitment to working with British suppliers and farmers is ever-growing, and they are always aiming to produce food with the very best seasonal and locally sourced ingredients. Their A La Carte menu will include a 220g/275g Cumbrian ribeye steak or a Cumbrian sharing steak – all served with either béarnaise or peppercorn sauce.
Nestled in the heart of London’s Bankside, OXBO Bankside serves innovative British cuisine with a global twist using supplies from specialist producers and local traders at Borough Market. Their chef, Paul Bates, has created a mouth-watering menu including numerous cuts of show-stopper steaks such as Casterbridge Rib Eye Steak, Sirloin of Gloucestershire Beef, Bulls Head Steak (for two) and Fillet of Scottish Aberdeen Angnus – all served with a side of fries, vine cherry tomatoes and sauce of your choice.
P.s. follow Chef Paul Bates on Instagram and see what kind of deliciousness he’s whipping up next @chef_paul_bates.
Situated under Borough Market’s impressive brick lined railway arches, Arabica Bar and Kitchen is one of the top places in London where you can get rare-breed and premium meats.
If you’re looking for a traditional British chop house, look no further. Located in the heart of St. Paul’s, Paternoster Chop house buy all of their meat to the bone and butcher it themselves. Their chef, David Philpot, aims to use all parts of the animal to create interesting and varied menus, ranging from Aberdeen Angus wing-rib or even a whole roast suckling lamb.