Any Questions?

Please note: Deliveries are made on Fridays and Saturdays.

Orders are delivered via DPD on Friday and Saturday from 8am to 7pm.  Please note that Saturday delivery incurs a £10 surcharge. Please place your order before midnight on Wednesday for Friday delivery and before midnight Thursday for a Saturday delivery.

When to expect your order:

If you order before midnight on Wednesday, you will get your order on Friday.

If you order before midnight on Thursday, and pay the £10 surcharge for Saturday delivery, your order will be delivered on Saturday. (please make sure to clearly specify that you want to receive it on Saturday).

Shipping is £10 for orders under £150, and free for orders over £150. Saturday deliveries will incur a £10 surcharge. If Saturday delivery is not specified, orders placed after midnight Thursday will be delivered on the following Friday. There is a minimum order value of £70. 

Please give us a ring to arrange for delivery via chilled courier to Scottish Highlands and Island postcodes AB31-35, AB41-54, AB36-38, AB55-56, FK17-21, G83, GY9, HS1-9, IM (ALL), IV (ALL), KA27, KA28, KW0-14, KW15-17, PA20-78, PH15-18, PH19-29, PH32-33, PH45-48, PH30-31, PH34-44, PH49-99, ZE (ALL).

Please give us a call to make any changes to an existing order. As always, we will do our best to help.

Tel: 0203 7808845

Please give us a call and we will do our best to sort it out.

Tel: 0203 7808845

Please give us a call and we will do our best to sort it out.

Tel: 0203 7808845

This is no problem whatsoever and is to be expected from time to time. Our meat is blast frozen and vacuum packed when completely fresh. Frozen meat leaves us at -18°c and within the natural wool lining, the thawing process is incredibly slow.

In some cases, such as with our mince, we grind and ship it fresh daily.

If your meat has thawed to above 5°c upon arrival, which is extremely unlikely, even after a 48-hour window during in the summer (yes, we have fully tested this a handful of times!), give us a call and we will look into replacing it for you.

On occasion we may have an unexpected influx of orders and cut your meat fresh on the day of dispatch. The frozen ice blocks and any frozen meat in your box and will help to keep your different cuts at the right temperature.

Firstly, be aim to maintain the highest level of customer service and much of that comes from having product available when it's needed.

Secondly, it would be almost impossible for us to be operationally efficient if we were cutting everything to order on the day of dispatch as we are a small business.

Thirdly, and perhaps most importantly, because we can. There is no discernible degradation of quality if one freezes, stores, and thaws correctly. If you intend to freeze the meat anyway, it's best that it's blast frozen quickly in our specialist freezer than at your home; the process is always faster and as a result the meat remains even juicier.

Freeze fast: Use the fast-freeze function if you can, and make sure the meat is spread out in the freezer for maximum airflow. Once frozen, stack as you like.

Thaw slow: Always defrost in the fridge, ideally on the bottom shelf. Allow steaks 24 hours; larger cuts can take up to 48 hours, but it’s worth it to preserve the meat's juiciness.