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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

POSTS STORIES REELS TAGGED

FF’s Steak Donburi Bowl with Deep-Fried Egg Yolk

🥩 - @ethicalbutcher.

Recipe: Serves 2

Crispy Egg Yolks:
Separate 2 large eggs (make extras in case of casualties!), keeping yolks intact. Spread half of 100g panko breadcrumbs on a tray, make wells and carefully place yolks inside. Cover with remaining breadcrumbs and freeze for 30 mins.

Sushi Rice:
Rinse 230g sushi rice until water runs mostly clear. Add to a saucepan with 280ml cold water, cover and bring to a boil. Reduce to lowest heat and cook for 10–12 mins. Remove from heat and steam, covered, for 10 mins. Gently fold through 2 tbsp seasoned sushi rice vinegar and keep covered.

Donburi Sauce:
Combine 8 tbsp soy sauce, 5 tbsp mirin, 5 tbsp sake, 8 tbsp dashi, 4 tbsp sugar and 2 generous pinches of bonito flakes in a saucepan. Gently simmer for 4–5 mins, stirring until sugar dissolves. Strain and keep warm.

Sirloin Steak:
Remove 500–600g sirloin steak from the fridge 30 mins before cooking. Pat dry and season generously with fine sea salt. Heat a pan until very hot, add 1 tbsp neutral oil and sear steak for 2–3 mins. Turn and sear for another 2 mins. Reduce heat, add a large spoon of butter and baste. For rare, remove at 48–50°C. Rest for 8–10 mins, then thinly slice against the grain.

Fry the Yolks:
Heat ½–1 inch of neutral oil to 170–180°C. Carefully lower frozen yolks into the oil and shallow-fry for around 30 secs per side until golden and crispy. Drain on kitchen paper and lightly season with salt.

Assemble:
Divide rice between bowls, spoon over warm donburi sauce and arrange sliced steak on top. Add more sauce, scatter over 20–25g finely sliced fresh chives and carefully top each bowl with a crispy egg yolk. Serve immediately with extra sauce on the side

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@adamgraychef has cooked under icons, earned his own legendary status, and spent four decades mastering the art of flavour. So when he has an opinion, you take note. And one of his firmest? Pomace oil simply doesn’t belong in a serious kitchen!

He still remembers the moment Duncan handed him his first bottle of Mellow Yellow back in 2006: golden, nutty, and properly British. One taste and Adam was all in. Forty years of Michelin‑level cooking later, he knows exactly what elevates great food… and what doesn’t.

We’re proud to call Adam not just a world‑class chef, but a friend too, and even prouder that Mellow Yellow has been his go‑to oil ever since.

Hit the link in bio to watch the full video, read more about Adam and try his delicious @ethicalbutcher roasted pork chops, celeriac & apple slaw with chimichurri. 👌

#cheflife
#chefrecipe
#chefschoice
#MellowYellowoil
#kitchenstories

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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

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CELEBRATING BRITISH FOOD FORTNIGHT

There’s more than one way to eat great charcuterie.

To celebrate British Food Fortnight, our great friend, Rare & Pasture co-founder and MasterChef winner Dhruv Baker has created a collection of recipes using some of our Rare & Pasture favourites.

First up, what Dhruv calls “the perfect brunch.”

REGENERATIVE BEEF PASTRAMI, POTATO & ONION RÖSTI, EGGS & PICKLES

Crisp, golden rösti, fried eggs, our Regenerative Beef Pastrami and thick-cut pickles.

Rich and savoury from the pastrami, crisp from the rösti, with the pickles bringing the acidity to cut through it all.

Simple, seriously good, and exactly what this series is all about: taking great British charcuterie beyond the board.

SERVES 4

INGREDIENTS

3-4 large potatoes, peeled
1 large onion
8+ slices R&P Regenerative Beef Pastrami
4 eggs
A good handful of thick-cut pickles
Salt & black pepper
Oil for cooking

METHOD

Grate the potatoes into a clean tea towel and squeeze out as much moisture as possible. Season well.

Add half the potato to a hot oiled pan, layer over the sliced onion and top with the remaining potato. Shape into a round and cook until crisp and deeply golden. Turn and cook for another 6-7 minutes.

Fry the eggs to your liking. Dhruv goes for that “gloriously molten golden centre.”

Top the rösti with the eggs and serve with at least two slices of pastrami per person and plenty of pickles.

We’ll be sharing more of Dhruv’s recipes throughout British Food Fortnight.

And later in the fortnight, we’re teaming up with Farrington’s Mellow Yellow and The Ethical Butcher for a pretty special British food giveaway.

More on that soon.

British by Nature.

@dhruvbaker1
@ethicalbutcher
@mellowyellowkitchen

#britishcharcuterie #britishfarming #regenerativefarming #charcuterie

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Welcome to FF’s One Tray Series

You can expect easy but stand out dishes for your dinner parties, all cooked in just one tray.

One tray, big flavour, zero fuss.

#dinner #dinnerparty #onetray #easyrecipe

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IMPORTANT ANNOUNCEMENT 🚨
SUNDAY ROASTS AT MAZZA

From next Sunday, we’ll be serving our take on a proper Sunday roast.

At its heart is a whole rump of regenerative British beef, brined overnight and cooked over our Ox Grill, creating a deep, smoky crust while keeping the centre beautifully medium rare.

Served with rosemary-roasted local potatoes, Vichy carrots, beef-fat roast parsnips, braised red cabbage with apple and cinnamon, cauliflower and leek cheese, a proper Yorkshire pudding and plenty of homemade gravy.

Alongside the beef, there’ll be a second roast each week, whether chicken, lamb or pork... plus a special vegetarian option.

Exceptional ingredients, careful cooking and no unnecessary fuss. Come for a roast and a glass of red, or settle in for a long Sunday lunch overlooking the harbour.

From October 4th, Sundays, 12–6pm.

Bookings are open now. Link in bio

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FF’s final episode of Skewers and Salads - Garlic butter beef skewers with a rocket and Parmesan salad.

🥩- @ethicalbutcher
Serves 2

- To start breakdown 500g of good quality sirloin steak into large 1.5 inch chunks (250g per person)
- Add these to your skewers and season generously with salt and pepper.
- To make your horseradish sauce peel and grate 30g of fresh horseradish, add to a bowl along with 150g crème fraiche, a tbsp of red wine vinegar (add more if you want it punchier), a pinch of salt and black pepper and finish with 1 tbsp of olive oil. Mix well and set aside.
- To make your garlic butter add a large knob if butter (75g) to a pan with 3 crushed large cloves of garlic and sauté until fragrant.
- Add your skewers to the grill on a high heat, cook 1-2 minutes on all four sides (8 minutes total) to get a medium rare. Whilst cooking brush with your garlic butter.
- Remove from the grill and rest.
- Wash 2 large handfuls of rocket and season with a pinch of salt.
- Dress with the juice of half a lemon and 1 tbsp of olive oil.
- To plate, add your rocket to the plate, give it a drizzle with a balsamic glaze, grate ribbons of Parmesan, add your skewers and a large dollop of your fresh horseradish.
- Tuck in and enjoy!

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IMPORTANT ANNOUNCEMENT 🚨
SUNDAY ROASTS AT MAZZA

From next Sunday, we’ll be serving our take on a proper Sunday roast.

At its heart is a whole rump of regenerative British beef, brined overnight and cooked over our @oxgrills creating a deep, smoky crust while keeping the centre beautifully medium rare.

Served with rosemary-roasted local potatoes, Vichy carrots, beef-fat roast parsnips, braised red cabbage with apple and cinnamon, cauliflower and leek cheese, a proper Yorkshire pudding and plenty of homemade gravy.

Alongside the beef, there’ll be a second roast each week, whether chicken, lamb or pork... plus a special vegetarian option.

Exceptional ingredients, careful cooking and no unnecessary fuss. Come for a roast and a glass of red, or settle in for a long Sunday lunch overlooking the harbour.

From October 4th, Sundays, 12–6pm.

Bookings are open now. Link in bio.

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FF’s Dippy Eggs Levelled up. Episode 3: Bacon Jam Dippy Eggs

Save this for your next breakfast. 🥓- @ethicalbutcher

FF Recipe:

To make your bacon jam thinly slice into small cubes one full pack of streaky bacon (250-300g) fry in a cold pan on a low heat until properly crispy

Remove your bacon from the pan and add one finely diced white onion. Sweat this until softened and then add one thinly sliced garlic clove and a handful of fresh thyme and cook down until jammy.

Add 4 large tablespoons of brown sugar and a large glug of red wine vinegar to the pan along with your crispy bacon. Cook down until gooey. This is your bacon jam and leave in the fridge until needed.

Toast two pieces of sour dough in a pan with butter or in a toaster. Once toasted spread a thick layer of the bacon jam over the toast.

Boil two eggs for 3.5 minutes, cut your toast into soldiers and dunk away.

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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)

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Snapshots from the past week. 📸

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Cheeky Burger is rolling into @weoutherefest l! 🎶🔥
Get ready for juicy, dirty, seriously cheeky burgers made with quality beef from our @ethicalbutcher 🥩🍔
Festival vibes + banging burgers = a match made in heaven. 😏
Come hungry. Leave cheeky. 🍔💥

#cheekyburgerlondon #ethicalburger #festivals #summer

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