Most of the beef, lamb and pork I cook with comes from Butchery at Bowhouse, near St Monans in Fife — a working butchery and dry-ageing room, not a wholesaler. I go there myself to choose what I’m using.
They carry Lincoln Red beef, heritage lamb and mutton, Tamworth pork and wild roe venison — organic, pasture-fed, and hand-picked from Balcaskie Estate before it’s dry-aged on site.
The dry-ageing room is where it starts: full sides hanging for weeks, developing the depth of flavour you don’t get from anything vacuum-packed.
From there it’s broken down to order on the block — cut for whatever a booking needs, whether that’s a whole fillet, a rack of ribs, or a leg of lamb.
Sourcing like this is why the meat tastes the way it does once it’s on your plate. With 35+ years cooking professionally and 220+ five-star Google reviews, get in touch to book a date for your own event.