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Carvery Shoulder of Lamb

Carvery Shoulder of Lamb

Slow cooked or roasted, this delicious carvery shoulder of lamb is mouthwateringly succulent.

Carvery Rib of Beef

Carvery Rib of Beef

Whether selecting a beef chop to share between two or a larger Sunday roasting joint, our French trimmed Carvery Ribs are a magnificent choice.

Chicken and Apricot Sausages

Chicken and Apricot Sausages

Our chicken and apricot sausages are made with fresh chunks of apricot to give a lovely sweet flavour.

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THE BUTCHER’S JOURNAL

Churchill’s Coq au Vin.

Churchill’s Coq au Vin.

Tristan Rutherford is an award-winning travel journalist whose work appears in The Times and The Daily Telegraph. His favourite foods are gravadlax and crisps.

Butcher Shop of the Year Awards.

Butcher Shop of the Year Awards.

Parson's Nose wins at the Butcher Shop of the Year Awards.
Remembering Auguste Escoffier: The King of Cuisine who Cooked the Books.

Remembering Auguste Escoffier: The King of Cuisine who Cooked the Books.

“16 fiery French and Swiss cooks (some with long knives) have been bundled out by the aid of a strong force of Metropolitan police."
All journal articles

Butchery skills are fast becoming a lost art. Learn this fascinating and practical skill in our butchery masterclasses.

About our classes

BUTCHERS OF LONDON SINCE 2007,
READ OUR STORY.

About Parson's Nose

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