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The Ethical Butcher

@ethicalbutcher

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🥩Mindful, delicious, ethical🇬🇧meat
👨‍🌾Owned by #regenerative farmers
🌎B Corp Certified
✊🏼Founder of #regenuary
🚚 Home & Business delivery

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Rich, sticky and packed with flavour, these Korean-style slow-cooked short ribs are exactly the sort of dish worth taking your time over.

You’ll need:

1kg short ribs
Oil, sea salt, black pepper
100ml soy sauce
50g soft light brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
2 garlic cloves, crushed
1 tsp ground ginger
1 tsp paprika
250ml beef stock
1 red apple, diced
1 tbsp cornflour + 2 tbsp water

Sesame seeds & steamed rice, to serve

How to:

Season ribs with salt + pepper, drizzle with oil, and sear until golden.

Mix soy, sugar, vinegar, sesame oil, garlic, ginger, stock, paprika + apple.

Add ribs + sauce to slow cooker. Low for 8 hrs until falling apart.

Remove ribs. Strain sauce. Simmer sauce with cornflour slurry until glossy.

Serve over rice, spoon over sauce, sprinkle with sesame seeds.

#shortribs #lowandslow #slowcookerrecipes #regenerativeagriculture #pastureforlife taken in United Kingdom by @ethicalbutcher

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a day ago

Good food starts with good farming. 🌱

This National Farmers Day, we’re celebrating the people behind the produce.

The farmers restoring soil health, supporting biodiversity, putting animal welfare first and working towards a better future for British food.

We’re proud to work alongside farmers who believe that doing things differently makes all the difference.

Here’s to the people who make it possible.

#nationalfarmersday #sustainablefood #regenerativefarming taken in United Kingdom by @ethicalbutcher

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6 days ago

Something special is coming. 🦌

Venison season is here, and we’re getting ready to introduce something rather exciting.

Naturally lean, rich in flavour and a true celebration of British wild meat.

Coming soon to The Ethical Butcher. Keep your eyes peeled.

#venison #venisonrecipes #sustainablefood #sustainableeating taken in United Kingdom by @ethicalbutcher

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9 days ago

WIN A BRITISH FOOD FORTNIGHT BOX 🇬🇧

A celebration of British farming, brilliant producers and food worth knowing where it comes from.

We’ve teamed up with @rareandpasture and @mellowyellowkitchen to give one lucky winner a box packed with some of the very best of British food. And there’s not long left to enter!

Here’s what’s up for grabs:

🥩 From The Ethical Butcher
A Rib of Beef, Bone-In Lamb Shoulder and Bone-In Pork Loin Roast, all sourced from regenerative and high-welfare British farms.

🐖 From @rareandpasture
A full selection of their British charcuterie and Frankfurter range.

🌻 From @mellowyellowkitchen
Cold Pressed Rapeseed Oil, Chilli Oil and Classic Vinaigrette.

Three independent British businesses, all passionate about better food and the people producing it.

HOW TO ENTER:

1. Follow @rareandpasture, @ethicalbutcher and @mellowyellowkitchen
2. Like this post
3. Tag someone you’d share your prize with in the comments.

Entries close at midnight on 16 October 2026, so don’t miss out!

Good luck! 🇬🇧

T&Cs: Open to UK residents aged 18+. No purchase necessary. One winner will be selected at random and contacted by @rareandpasture only. The winner must respond within 48 hours. This competition is not affiliated with or endorsed by Instagram.

#BritishFoodFortnight #BritishFarming #RegenerativeFarming #BritishFood #TheEthicalButcher taken in United Kingdom by @ethicalbutcher

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10 days ago

WIN A BRITISH FOOD FORTNIGHT BOX

To celebrate British Food Fortnight, we’ve joined forces with The Ethical Butcher and Farrington’s Mellow Yellow to bring together some of the best of British farming and food.

One winner will receive:

FROM RARE & PASTURE
A full selection of our British charcuterie and Frankfurter range, made using carefully sourced British meat, including regeneratively farmed beef and high-welfare pork.

FROM THE ETHICAL BUTCHER
Three British roasting joints: Rib of Beef, Bone-In Lamb Shoulder and Bone-In Pork Loin Roast, sourced from regenerative and high-welfare British farms.

FROM FARRINGTON’S MELLOW YELLOW
Cold Pressed Rapeseed Oil, Chilli Oil and Classic Vinaigrette, produced by the Farrington family in Northamptonshire.

Three British businesses. Great ingredients. Better farming. One very good box.

TO ENTER:

Follow @rareandpasture @ethicalbutcher and @mellowyellowkitchen

Like this post.

Comment below and tag someone you’d share it with.

Entries close midnight on 16 October 2026.

The winner will be selected at random and contacted directly by @rareandpasture

British by Nature.

T&Cs:

• UK residents, 18+ only
• Closes midnight, 16 October 2026
• One winner selected at random
• No purchase necessary
• Winner contacted by @rareandpasture only
• Winner must respond within 48 hours
• Not affiliated with or endorsed by Instagram

@lovebritish.food

#britishcharcuterie #britishfarming #regenerativefarming #charcuterie by @ethicalbutcher

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17 days ago

British Food Fortnight is here 🇬🇧

A chance to celebrate the incredible food produced on our doorstep - and, just as importantly, the farmers, producers and supply chains that make it possible.

For us, choosing British goes hand in hand with choosing better farming. We work with British farmers putting soil health, biodiversity and animal welfare at the heart of what they do, producing exceptional meat while farming with the future in mind.

So over the next fortnight, we’ll be celebrating British food from the ground up: the land, the farmers, the animals and everything that eventually makes its way to the table.

Here’s to better farming, exceptional British produce and knowing where your food comes from. 🇬🇧

#britishfoodfortnight #regenerativeagriculture #sustainability #ukfarming #ukfarmers taken in United Kingdom by @ethicalbutcher

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20 days ago

Roast season is officially back. 🍂

We’re starting with a slow-cooked leg of lamb - the kind of cooking that fills the kitchen for hours and deserves plenty of crispy potatoes and rich gravy alongside it.

As the evenings draw in, it’s time for slow Sundays and something exceptional at the centre of the table. From a classic roast chicken or leg of lamb to beef contre fillet, silverside or a magnificent wing rib roast, autumn is all about taking your time and letting great meat do the work.

As ever, ours comes from farmers putting soil health, biodiversity and animal welfare at the heart of what they do.

Better farming, exceptional meat and plenty of reasons to gather around the table. Autumn has arrived. Let’s get roasting.

#autumncooking #sundayroast #onlinebutcher #ukfarmers #ethicaleating taken in United Kingdom by @ethicalbutcher

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23 days ago

Have you tried our new sausage blends yet?

We’re currently trialling seven new flavours, from twists on the classics to a few bolder combinations:

Sun-dried tomato & basil beef
Merguez lamb
Lamb & mint
Pork & mustard
Mexican chilli beef
Sweet chilli beef
Garlic & herb pork

Now comes the important bit: we want to know what you think.

Try them, pick your favourites and send us your verdict by DM or email. Your feedback will help us decide which blends earn a permanent place in The Ethical Butcher range.

So, which one gets your vote?

#regenerativefarming #sustainablefood #ethicaleating #onlinebutcher taken in London, United Kingdom by @ethicalbutcher

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25 days ago

Autumn at The Ethical Butcher 🍂

On the farms, shorter days and slower grass growth bring a change of rhythm. Grazing is carefully managed, livestock routines begin to shift and preparations are made for the colder months ahead - all while continuing to care for the soil and wider farm ecosystem.

At the table, the season calls for slower cooking and comforting food: richly flavoured roasts, hearty stews, sausages and mash, and Sunday lunches made for sharing.

From the changing landscape to what’s cooking in our kitchens, this is autumn at The Ethical Butcher.

#RegenerativeAgriculture #RegenerativeFarming #RegenerativeBeef #EthicalEating #SustainableFood taken in United Kingdom by @ethicalbutcher

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a month ago

FF’s Supper Clubs. Episode 1. Sold out in 10 minutes. We can’t wait for round 2. A big thank you to our amazing suppliers, we couldn’t have done it without them.

🥩 @ethicalbutcher - We’re big believers that great meat starts long before it hits the plate.

That’s why we partner with The Ethical Butcher for all our meat. Their regenerative approach puts animals back where they belong, working with nature, not against it.

Healthier soils. More biodiversity. Happier animals. And, most importantly for us, seriously good meat.

Good meat. Good farming. Good for the land

🐟 @moxonsfreshfish - the best fish in the game and our go to fishmongers in London. They’ve been sourcing incredible quality fish and shellfish from around the British coastline for over 30 years, working closely with boats and suppliers to get their hands on the very best of the daily catch. Big shoutout to Gwynn and the whole Moxon’s team for looking after us and helping make the night what it was. Absolute legends.

🍅 @vincenzo.ltd a family run business bringing some of the very best seasonal Italian produce to London’s top chefs and restaurants for over 25 years. Vincenzo and the team source incredible ingredients directly from growers across Italy and the quality really does speak for itself. And a very special shoutout to Vincenzo’s son Alex, who came down to help us on the night and ended up being the absolute MVP of the team. We genuinely couldn’t have done it without him.

@gozney forever our trusty outdoor ovens (came to the rescue) taken in United Kingdom by @ethicalbutcher

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a month ago

Back-to-school batch cooking, sorted.

Make one big pot of chilli using Ethical Butcher beef mince, then turn it into three easy meals across the week: classic chilli, loaded nachos and jacket potatoes for lunch.

YOU’LL NEED

1kg Ethical Butcher beef mince
2 onions, finely diced
3 garlic cloves, crushed
2 red peppers, chopped
2 tbsp tomato purée
2 x 400g tins chopped tomatoes
2 x 400g tins kidney beans, drained
500ml beef stock
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1 tsp mild chilli powder
1 tbsp Worcestershire sauce
Olive oil, salt & pepper

METHOD

Brown the mince in a large pan, then add the onions, peppers and garlic and cook until softened.

Stir in the tomato purée and spices, followed by the chopped tomatoes, beans, stock and Worcestershire sauce. Simmer gently for 35–45 minutes until rich and thick, then season to taste.

SERVE IT 3 WAYS

1. CLASSIC CHILLI
Serve with fluffy rice, grated Cheddar, sour cream and a squeeze of lime.

2. LOADED NACHOS
Spoon the chilli over tortilla chips, cover with grated cheese and bake until bubbling. Finish with sour cream, spring onions and jalapeños.

3. LOADED JACKET POTATOES
Pile reheated chilli into crispy jacket potatoes and finish with Cheddar and sour cream for an easy next-day lunch.

One batch, three meals - exactly the kind of cooking we need when September gets busy.

Save this one for the week ahead.

#RegenerativeAgriculture #RegenerativeFarming #BackToSchool #EthicalEating #SustainableFood taken in United Kingdom by @ethicalbutcher

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a month ago

The ultimate back-to-school comfort food.

For the best sausage & mash, we love using our new Garlic & Herb Sausages, served with a rich caramelised onion gravy and champ-style mash loaded with chives, spring onions, cheese and sour cream.

You’ll need:

8 Ethical Butcher Garlic & Herb Sausages

For the mash:
1kg floury potatoes
50g butter
100ml milk
2 tbsp sour cream
75g mature Cheddar, grated
3 spring onions, finely sliced
Small handful chives, chopped
Salt & pepper

For the gravy:
4 onions, thinly sliced
1 tbsp butter
1 tbsp plain flour
500ml beef stock
1 tsp Worcestershire sauce

Method:

Cook the sausages until deeply golden and cooked through.
Meanwhile, boil the potatoes in salted water until tender. Drain well, then mash with the butter, milk, sour cream and Cheddar before folding through the spring onions and chives.
For the gravy, slowly cook the onions in butter until soft, golden and caramelised. Stir in the flour, then gradually add the stock. Add the Worcestershire sauce and simmer until rich and glossy.
Pile the champ mash onto plates, top with the Garlic & Herb Sausages and spoon over plenty of caramelised onion gravy.

Save this one for your next cosy weeknight.

#RegenerativeAgriculture #RegenerativeFarming #BackToSchool #EthicalEating #SustainableFood taken in United Kingdom by @ethicalbutcher

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a month ago