Delivery is free when you spend over £75. We charge a small supplement of £5 for orders under £75 or £7.50 for orders under £50.
Our usual delivery service is only to the UK mainland, although in certain circumstances we have been known to organise special deliveries - email your request and we will see what we can do.
Next Day
London, South East, East Anglia, East Midlands, West Midlands, South West (excluding Cornwall), North East, North West, Yorkshire and Humberside
2-3 Working Days
Wales (most areas) and Scotland (lowlands and central)
Saturday Delivery Only
On request
No Coverage
Northern Ireland, Isle of Wight, Isle of Man, Channel Islands, Scottish Islands, all off-shore locations, Scottish Highlands
If you’d rather, you can pick a delivery day that’s a bit more convenient for you – maybe the morning before a dinner party. We can’t deliver on Mondays, but you can ask for a delivery on any other working day for no extra charge.
Sometimes it’s easier to have things delivered when you know you’ll be around, so for an extra £5, we can bring your order to you on a Saturday.
When you place your order we’ll ask you for the address your credit or debit card is registered to, as well as your preferred delivery address. We’re happy to bring it wherever’s easiest for you.
When you place your order we’ll ask you what you’d like us to do if you’re not in when your delivery arrives. Whether you’d like us to leave it with a neighbour, phone you on your mobile or even leave it in the shed, that’s fine, we’ll follow your instructions!
To make sure your meat gets to you in perfect condition, we’ve developed our own unique packaging system.
Firstly we hygienically wrap each individual cut. Smaller things like chops or steaks usually come in plastic trays like you see at the supermarket, while bigger things like joints are vacuum packed. Both options seal the meat safely, keeping it fresh and juicy.
Next, we pack your meat in our special keep-cool boxes. They look pretty good, but more importantly, they keep everything nicely chilled. Each one’s lined with insulating polystyrene to regulate temperature and cushion the meat, a bubble-wrap liner for added protection and re-useable gel cool blocks to keep the temperature just right until the meat arrives with you.
Vacuum packing’s a great way to keep bigger cuts fresh, and it saves space in your fridge or freezer too. It works by temporarily suspending the meat from breathing, so it can’t react with air around it.
What you’ll notice is that when you first open the pack, the meat will have a slightly unusual colour and smell. Don’t worry, there’s nothing wrong, just unwrap it and let it stand for about half an hour. The changes are caused by the lack of oxygen around the meat, so once it’s open to the air for a little while the smell will disappear and the colour will bloom.