From nose to tail...

Master Butchers Alistair and Philip use traditional butchery techniques to make the most of every animal, from tongue to tail. Waste isn’t something that sits well with us and we don’t just deal with the fashionable cuts - when you see how much work goes into slow rearing and carefully butchering each animal, every cut deserves the upmost respect.

Macsween Haggis

Based in Edinburgh, 3rd generation family run Macsween have been crafting their incre...

£3.99

Lamb Kidneys

Our Master Butchers use the whole carcass - delicate and tangy with a buttery soft text...

£3.80

Pig's Kidney (x4)

The pig's kidney is a hearty, tasty cut of offal. Smooth and softly textured, their fla...

£3.30

Lamb's Liver (min. 550g)

The liver is one of the best-loved cuts from the lamb's carcass. Melt-in-your-mouth ten...

£5.80

Pig's Liver 350g

Full of nutrients and protein with an almost velvety tender texture, our pig's liver is...

£3.10

Free Range Chicken's Liver 8oz

Our Master Butchers use the whole carcass - our free range chicken livers are perfect f...

£2.80

Scrag of Lamb 500g

The scrag end comes from the neck of lamb, resulting in a cut that is laced with robust...

£4.40

Dripping

Nothing matches the musky sweetness of beef dripping when making your crispy roast spu...

£2.25

Ox Tail 1KG

Our Master Butchers use the whole carcass - making a come back, our Ox Tail is sold on...

£8.50

Tripe 500g

Our Master Butchers use the whole carcass - like marmite, you either love or hate trip...

£2.00