Block and Butcher

12/10/2026

Its official...Cluck Norris says so 🎉

Our 2026 Christmas 🎄 order book is open!

Its not just the pigs we've got covered...its you lovely lot aswell.

Blockandbutcher.uk

07/10/2026

Yep!
Speedos are barely dry and it’s time to start talking tinsel.

We feel truly blessed that we’re about to go through our fifth Christmas here at Block & Butcher.
I know our good looks and magnetic charm will only get us so far in this trade, which is why I’m so proud of the second-to-none quality of the produce we provide all year round.
And I can promise you, the effort that goes into bringing you that same quality at Christmas would bring a tear to your eye. Or is that just us?

We haven’t changed a thing from our 2024 Christmas offering. The feedback we received was genuinely brilliant, and people really enjoyed the variety we had on offer.

Our aim has never been to offer you everything you need for Christmas.
Our agenda is much simpler than that: Follow our passion and be the best butchers shop we can be. For us, that means animal welfare, provenance, the planet and, ultimately, quality. And, as always, all of our meat is British and Free range.

I’m also really pleased to say that Potash Farm, who have supplied our turkeys and cockerels from day one, were awarded one star at this year’s Great Taste Awards — a hugely respected accolade. I’ve always stood by the claim that very little could be done to bring you a better turkey for your Christmas dinner.
They’re locally reared, free range, bronze and bred in small numbers, and we’re incredibly proud to put them on your Christmas table.

Our online Christmas shop opens Monday 12th October
Over-the-counter Christmas orders will be taken from Tuesday 13th October.

I could probably fill pages telling you how difficult and tricky things are for independent businesses at the moment, particularly for us, with our toes firmly planted in several areas that have been hit pretty hard. But I won’t. Because I absolutely know that most people are feeling it too.
Instead, we’ll do what we’ve always done. Keep working hard. Keep buying well. Keep supporting good farmers and producers. Keep putting quality first. And hopefully, when Christmas comes around, give you something really bloody good to put on the table.

Thank you, as always, for supporting us.

06/10/2026

Imposter syndrome is something that has always sat with me.

Spending years feeling like what you are doing isn’t worthy of occupying a particular space. That feeling that somehow you don’t quite belong there, and that you need others to validate that you do.

It’s so important to disassociate yourself from systems of validation that can sometimes feel pretty arbitrary.

Because ultimately, it’s about the work and the passion.

Sitting, thinking, creating something that didn’t exist before.

How that work is received isn’t up to me. I can’t control that.

So just be about the work.

That’s all you can control.

I’ve been thinking about that a lot since Saturday night.

We hosted 24 guests at our butcher’s shop for the very first RARE.

There was no menu given to the guests beforehand. Their brief was simply to arrive hungry and with an open mind.

Our brief was to create a seven-course tasting menu that was a little bit leftfield. To take cuts they may never have tried before and turn them into something that would hopefully surprise them, challenge them and, ultimately, blow their minds.

And we all kept our part of the deal.

The food was carefully and cleverly created by Ben.

The drinks were perfectly chosen by Mike.

And the venue… well, that was us.

A butcher’s shop, transformed into a dining space for one night.

And I think that’s what made the whole thing so special.

Because we didn’t really know whether a butcher’s shop was supposed to be doing this.

We just knew we wanted to.

So we did.

We took the thing we know — meat, butchery, ingredients, craft — and tried to create something completely different with it.

Something that didn’t exist before.

And maybe that’s the point.

You have to make the thing.

Put it out there.

And let people decide what they think.

All you can really control is the work.

And on Saturday night, we were incredibly proud of ours.

RARE.

05/10/2026

THE SUNDAY STANDARD.

After the incredible response to our first event together, we’re teaming up with Block & Butcher again, but this time, we’re doing Sundays.

On Sunday 29th November, we’ll be taking over the butcher’s shop in Wendover and serving up our version of a proper Sunday lunch.

Incredible quality meat from Block & Butcher, cooked properly and served with all the trimmings, followed by a proper dessert.

SUNDAY LUNCH + DESSERT — £50 PER PERSON

We’ll be running two sittings, with only 18 guests at each, so just 36 places available for the entire day.

Expect big flavours, proper portions, crispy roasties, plenty of gravy and everything you want from a Sunday lunch, with a few Chef Ben Perkins touches along the way.

We’re keeping this one simple: one menu, served to the whole table, exactly as we’ve designed it. No swapping, changing or choosing between dishes, you come in, take a seat and we’ll take care of the rest.

And where better to eat it than right inside the butcher’s shop where the meat comes from?

Bookings are NOT open yet.

They’ll be released at the end of this week, exclusively through the Block & Butcher website. We’ll announce as soon as they go live.

36 seats.
Two sittings.
One proper Sunday lunch.

CHEF BEN PERKINS × BLOCK & BUTCHER

THE SUNDAY STANDARD.
Raising the standard of Sunday lunch.

04/10/2026

RARE. 🥩

What an incredible night!

Last night, an idea we’ve been working on for months finally came to life, our first ever RARE. at Block & Butcher.

A butcher’s shop transformed for one night.
24 guests. Seven courses.
A menu built around incredible meat, from hook to plate.

But RARE. was about so much more than the food.

One of the best parts of doing what we do is getting to work alongside people who genuinely love hospitality and are incredibly passionate about their craft.

RARE. was created by people who care.

The idea was created, the produce was sourced, the drinks were selected, the food was cooked and every plate was served by people who are passionate about what they do.

And we think that showed in every part of the night.

A huge thank you to Block & Butcher for believing in the idea, opening up their incredible space and sourcing some phenomenal produce for the menu.

To No. 2 Pound Street for bringing the drinks side of RARE. to life with the w**e pairings. 🍷

And to The Secret Macaron for creating the incredible Parmesan, beef & onion macarons for our secret course — they couldn’t have fitted the night any better.

From the butter candles burning on the tables to the final plate leaving the kitchen, it was everything we hoped RARE. would be.

And to the 24 people who managed to grab a seat after we sold out in under 3 minutes! thank you for being there for the very first one.

What an incredible first night.

This was RARE.

First night complete. And we’re only just getting started. 🥩🔥

03/10/2026

Squares of absolute beauty.

If your gonna do it do it goooood!

27/09/2026

Doing our fing!!

Full house on todays masterclass.
Lessons learnt and fun was had, most importantly meat was prepped and digits remain.

24/09/2026

Purely Belter!!

100% grassfed Belted Galloway in the counters this week.

Matured and dry-aged for 5 weeks

This is special.

17/09/2026

05/09/2026

All dressed up!