The Ethical Butcher

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The Ethical Butcher

Ecommerce website selling the most ethically sourced meats available from UK farmers. Meat that has a positive impact on the environment.

Fundamentally changing how we see our place within nature supporting regenerative agriculture.

29/05/2025

Behind the Breeds

This week we’re highlighting , where exceptional beef begins with a deep respect for nature, heritage, and animal welfare. Under the stewardship of one of our founder farmers, – the current British Farming Awards Sustainable Farmer of the Year – the estate has spent the past few years reintroducing native Traditional Hereford cattle to its historic parkland, land that hadn’t seen cattle in over 25 years.

Certified Pasture for Life and deeply committed to regenerative farming, Courteenhall is more than a farm – it’s a revival of British agricultural tradition. Choosing British beef means supporting local farmers, reducing food miles, and ensuring the highest standards of animal welfare and land management.

We’re proud to work with Courteenhall to bring you sustainable, 100% grass-fed beef that not only tastes incredible, but also honours the land it comes from.

06/02/2025

Did you hear that are now supporting regenerative agriculture?

We’re delighted to be supporting them in their commitment to regenerative farming and innovative approach to whole carcass utilisation in putting regenerative British beef on their menus.

Wahaca’s beef - sourced in partnership with Ethical Butcher and regenerative farming collective - is from farms that prioritise soil health, biodiversity, and animal welfare, while producing the highest quality meat in a way that helps to heal the planet.

So the next time you order Wahaca’s tacos, burritos or croquetas, not only do they taste great but you’re helping to support a food system that nourishes people, protects animals, and restores the planet.

Better beef, better planet 🌮

05/02/2025

Last Thursday, to celebrate , we joined our friends at for an exclusive Regenerative Supper Club.

The evening consisted of a 3-course meal curated by Millbrook’s Head Chef that highlights the best of regeneratively farmed meats and winter produce from their gardens, whilst our CEO Farshad Kazemian, kicked off the evening highlighting some key findings from the campaign and inspired us to all become more conscious consumers for the year ahead.

Highlights from the menu included, Farm Honey Roast Carrot Soup, Devon Blue, Pickled Onions, Homemade Wildfarmed Flour Bread; Rare Breed Manx Loaghtan Hogget, Smoked Carrot, Farm Greens, Creamed Potatoes, Hogget Sauce; and to finish Crème Brûlee, Shortbread Biscuit.

Thanks to all those who were able to join us!

01/02/2025

Planning a roast this weekend?

We have some roast recipe inspiration which features our wonderful b***d shoulder of lamb, sourced from some of the best farms in the country including our partner farm in Devon.

We love to see your Ethical Butcher recipes at home, so don’t forget to tag us!

27/01/2025

- Spotted on menus! 🦌

Serving up our Venison, sourced from some of the best estates and parklands in the country, including our founding partner farms like , here’s what’s on the menu at some of our favourite sustainable pubs across London this month as they join us to support .

THE CULPEPER | SPITALFIELDS 🍔
Minced venison patty blended with aged beef tallow, topped with smoked cheddar, pickled berries, radicchio, orange dressing, served in a milk bun

THE BUXTON | BRICK LANE 🥪
Braised Venison, Ogleshield, Red Cabbage Kimchi, Grilled Sandwich

23/01/2025

- Spotted on menus!

At , food is celebrated for its conviviality and the joyfulness of sharing seasonal produce. We also love working with them to supply them with regenerative meat across their menus.

On the menu at the moment for , guests can enjoy this beautiful dish which captures the quality of our beef and the produce of the season so beautifully:

Carpaccio of beef with raw artichokes, salsa verde and horseradish cream.

Open for lunch: Tuesday - Friday
Open for dinner: Tuesday - Saturday

14/01/2025

- Spotted on menus!

Serving up our Venison sourced from the Packington Estate, here’s what’s on the menu at some of our favourite sustainable pubs across London this month as they join us to support .

THE CULPEPER | SPITALFIELDS
Winners of the ‘Open Right’ award at the 2019 Food Made Good Awards, a recognition created for businesses that have launched with sustainability built in!
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Pulled Venison with Pickled Berries & Radicchio Salad in a soft bun

THE BUXTON | BRICK LANE
Sit amongst growing herbs and veg for the kitchen and cocktails, with a view of London’s city skyline!
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Braised Venison, Ogleshield, Red Cabbage Kimchi, Grilled Sandwich

THE DUKE OF CAMBRIDGE | ISLINGTON
The Duke of Cambridge is Britain’s first organic pub & restaurant, and has been certified by the since 1998!
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Venison Shoulder & Short Rib Scrumpet with Taleggio, Sauerkraut & Radicchio, in a Sourdough Brioche Bun

Head over to their pages to book!

13/01/2025

This , and always, we’re passionate about the importance of carcass balance and utilisation and key to that is timeless beef mince!

We talk all the time, with good reason, about carcass balance and how beneficial it is to supporting a better environment, our farming community and reduced food wastage.

Whole carcass butchery involves buying the entire animal, including its less popular parts, leaving it to us to balance the demand for the whole beast so that nothing goes to waste. Mince is vital to achieving this goal due to its ability to transform trim and less popular muscles into an adaptable, convenient and familiar ingredient. In reducing waste it can also reduce the number of animals needed for production and increase their value to all those in the food chain.

Throughout the month, as we continue to support regenerative agriculture and champion food sustainability, we’re offering up to 30% off ‘whole carcass’ select cuts from an alternative meat each week - and this week, we’re delighted to bring you - beef, featuring our regenerative:

Mince Beef
Fortified Mince Beef
High Fat Mince Beef
Diced Beef
Beef Burger
Offer is available between 13th-19th January
Simply add product to your bag and key in ‘REGEN25’ at checkout

12/01/2025

- A date for your diary!

As part of our campaign, one of the burning questions for this year is ‘Can we scale regenerative agriculture for the future’?

We’re looking forward to heading to Fortnum & Mason’s Food & Drink Studio later this month where we’ll be hosting a panel talk to unpick questions around soil health and biodiversity as well as touching on the challenges of rearing livestock and scaling regenerative practices for the future.

You’ll sample some recipes from Hospitality Action’s Miracle Mince recipe book and get the chance to meet some of our industry friends and regenerative producers, such as Sharpham Dairy, Natoora, Northern Pasta Co, and more...

Hosting the panel is Sasha Notley, Director of Sustainability at Fortnum’s. She’ll be joined by The Ethical Butcher’s Founder & CEO, Farshad Kazemian, as well as Thomasina Miers, Founder & CEO of Wahaca, Dr. Johnny Wake of Courteenhall Estate and Duncan Rawson, Partner at European Food and Farming Partnerships.

Join us for what will be an informative and educational evening!

Wednesday 22nd January, from 6:30pm

Follow the link in our bio for more information & tickets!

11/01/2025

- Spotted on menus!

We’re so excited to be partnering with Executive Chef Vanessa and her team at The Riverhouse Restaurant this who have curated an exclusive ‘Wild Regenuary’ set-menu for the occasion.

Inspired by nature’s rhythms, slow food practices and sustainable farming methods, each dish has been carefully considered using seasonal ingredients that support biodiversity and foster a healthier planet.

Support this year and book your table via the link in our bio.

Available to book Monday - Friday

10/01/2025

As part of our Farm Focus series for , we’re pleased to introduce you to Johnny Wake of Courteenhall Estate. Johnny, not only an active regenerative farmer, is also a valued advisor on the board for The Ethical Butcher and brings with him great experience and insights.

👨‍🌾
📍
📅 Farming for 12 years
🥩 Traditional Hereford Cattle

Growing up on a farm, Johnny pursued a medical career before returning to his agricultural roots 12 years ago. Now a full-time steward of the land, driven by a passion for sustainability and long-term thinking, we’re delighted to be partnered with Johnny as we continue to raise awareness of the benefits of regenerative agriculture and eating nutritious, high quality meat.

The team at Courteenhall raise Traditional Hereford cattle that are , living outdoors year-round, and thriving on a natural, low-input system.

It’s inspiring to see Johnny and the team’s commitment to regenerative agriculture all year round, ensuring that the farm’s soil and biodiversity are handed over in the best possible condition for future generations.

09/01/2025

- Spotted on menus!

Looking for some inspiration of where to eat out this January?

At the Ethical Butcher, we’re fortunate to work with some brilliant restaurants across London and the UK who are passionate about serving ethical, high quality produce.

This month, and the team at are supporting , and we’re excited to be partnering with them to bring you some dishes that will be available on their weekend menu.

Beef & Bone Marrow Pie
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Meat Sharing Platter

Aligned with our mission, each dish supports practices that enrich our planet, promote biodiversity, and help create a healthier tomorrow, whilst supporting our farming partners.

Support this year and follow the link in our bio to book!

Address

London
HA04LW

Telephone

+44 777 190 2293

Website

https://ethicalbutcher.co.uk/

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