Provenance Butcher – Chelsea
My husband Guy and I both grew up on farms in New Zealand. When we settled in London 15 years ago, despite all the things that we loved about our new home, we were surprised how difficult it was to find really good meat, especially in our own village, Notting Hill. In particular, we missed the wonderful flavour of the home bred, grass-fed meat we both grew up eating on the farm. And so we decided to do something about it. That something is Provenance.
We knew that there were good, caring, like-minded farmers around, working with nature, raising animals to the standards that we admired, but the challenge was to find them and bring them under one roof. That’s what we’ve done, and Provenance is where you’ll find them.
There is an great old adage in New Zealand; “It does what it says on the TIN”. Here at Provenance this expression summarises how and why we do business. Provenance is at the heart of everything we do, because, ultimately, provenance is about truth. The truth of where the animal was raised, how it was treated, what it ate, how it lived. If that truth is as important to you as it is to us, you’ll love what we do!
We are on a mission to give everybody a taste of meat as it ought to be, to reinstate traditional animal husbandry standards and to introduce London to some of our favourite flavours from back home and from around the UK such as our grass-fed Wagyu beef, Cambrian Mountain lamb and handselected charcuterie and delicious condiments.
We care deeply about what we are doing and we believe whole heartedly in all our animals being reared as nature intended. This means grass-fed in the case of beef, lamb and venison and free-range when it comes to chicken and pork. Our aim is to make meat appealing, modern and presented in an accessible way with enthusiastic, approachable, knowledgeable staff, led by our head butcher Struan, who put the fun back into buying meat. Who says you can’t have a record player and cool artwork on the walls? Not us!
Provenance is very much a family affair, with my brother-in-law Tom overseeing the smooth running of the business and organising our very popular butchery Masterclasses. We all love what we do, and are passionate about Provenance. I feel really lucky to work with a team of such incredibly skilled, enthusiastic and talented guys and girls and most importantly, to see so many people truly enjoying our delicious meat.
Come and see us.