“My favourite butcher is Provenance Butchers. They have a few outposts in London, but I go to the Wimbledon Village site every Friday afternoon or Saturday morning. I always ask for the 100-day old chicken. It’s so versatile, but I love to debone and chargrill it at home, then serve it with Chinese spicy fried rice with pickles. Provenance specialises in aged beef and, if you get lucky, there’s occasionally veal mince at the counter. I can’t leave without a few chipolatas for the kids, and I’m also partial to its fermented chilli sauce, which is so delicious we can’t keep it in the house.” 
 
Visit GladwinBrothers.com 

“Without a doubt, HG Walter in Barons Court is king. They are exceptional butchers who care not only about the quality of the meat, but also about the welfare of the animals. It’s also a family butcher, with no less than five members integral to the running of the business. Five fantastic people they are too. We buy all our British meat through them, so we talk on a daily basis about what we want – the more modest cuts of meat are wonderful slow cooked to extract the flavour. HG covers all the obvious meats and have impressive on-site facilities to age and hang it. The beef is first class, as is the lamb when in season, and the pork and chicken. They also stock incredible Iberico pork, which is one of the world’s most delicious meats. If you want something very specific, call in advance and pre-order it. That helps to ensure they can select a perfect cut for your needs. Otherwise, remain open minded and just shop for what looks best.” 

Visit NottoPastaBars.com

“We’re spoilt for choice with excellent butchers in London, but H&M Meats in Norwood is my favourite. They are passionate about meat and understand that chefs need quality cuts with provenance that can be traced right back to the farms. I also use CSP in Farringdon, a fantastic, family-run business that sources sustainable meat and seafood. They’ve been around since the 60s and have a great reputation – and lots of prestigious clients too. I tend to buy tender lamb chunks, chops, and shanks, plus whole legs of lamb and poultry. H&M is renowned for its excellent beef and lamb, while CSP specialise in poultry – ideal for marinating dishes with the right balance of tenderness.” 

Visit ColonelSaab.co.uk

“Frank Godfreys and Godfreys in Finsbury Park are both excellent. I’ve been going to the Godfrey Brothers for meat since I moved to London in 2004. I keep going back because of the relationship I’ve built with Jeremy and Phil – I trust them. Their father and grandfather were both butchers and founded Godfreys in 1905. I first went to them all those years ago when I was working with Ottolenghi and when we opened Nopi. Their meat is beautiful and honest. These days, I go there for venison, beef and pork, which is consistently excellent. The homemade sausages, pies and fresh stock are all delicious, but their speciality is dry-aged British rib eye, which is aged in a special room at the Finsbury Park site – not your typical butcher!”

Visit ScullyRestaurant.com

“It’s hard to choose one favourite, but I love HG Walter. At this time of year, I go for slow braising cuts like neck, belly and shoulder. They benefit from long, slow cooking and are great for roast dinners. I also like to ask for minced meats which are really good for koftes, then choose a few cheeses from the deli section – perfect with a cheese board or in a toastie at the weekend. I tend to visit the butcher a few times a week for the best cuts.” 

Follow @AroundTheCluck

“One of my favourite butchers is Turner & George in Angel. It specialises in British native breeds, reared on independent farms and small holdings. All the meat is free from growth hormones, antibiotics and cruelty, and they dry age in-house which is a bonus and relatively uncommon. They have a real focus on making high-quality meat accessible to the public. I tend to go twice a month and stock up on premium cuts of beef and whatever else is in season. The meat boxes are great, particularly the steak box for two which includes a T-bone and a bottle of wine. I’d also recommend the butcher's brunch box, which I’m a big fan of at weekends.” 

Follow @DiarmuidG94

“I love The Butcher’s Table on St John's Hill in Clapham. It's a ten-minute walk from home and they have some great meat hanging in their fridge, which is lined with blocks of Himalayan salt to help it age and dry out. The rib of beef is particularly good. The team are passionate about what they do, and they will advise you on what to get before prepping it at the counter – they even do butchery classes if you’re interested. I like to go once or twice a month to get something for Sunday lunch, and stock up on quality beers. I don’t go with the idea of anything in particular, and instead have a chat with them to see what best, then work a dish around that.”

Visit StJamesHotelAndClub.com