Increasing demand has seen Turner & George expand their London reach meaning they now have a butcher's counter at both Greensmith’s Deli in Lower Marsh and Gladwell’s Deli in Camberwell.
The brainchild of former work colleagues and now friends, Richard Turner and James George, Turner & George is the butcher of choice for restaurants, chefs and food enthusiasts alike.
A perfect pairing, Turner is an acclaimed chef and the man behind mega meaty restaurants such as Pitt Cue, Hawksmoor and Foxlow and also established the legendary Meatopia Festival here in the UK. George is a man who knows and loves his trade having been a butcher for over 20 years.
Both have a genuine understanding of the importance of meat welfare and skill of butchery, meaning all their meat is hand cut and dry aged at their shop in Islington.
Richard and James pride themselves on personally knowing each and everyone of their suppliers and are safe in the knowledge that all their meat has been raised naturally, and lived the best possible life free from growth promoters, hormones and cruelty.
With Beef being the star of the show, Turner & George showcase a variety of breeds from a range of farms across the UK. Their Lamb is mostly sourced within Yorkshire and Essex, where they are provided with carcasses of native-breed and grass-fed lamb reared outdoors on pasture and then dry-aged (by them) for up to 14 days.
All Pork comes from native-breed animals reared outdoors on small British farms and again dry-aged in house for a minimum of 10 days and hand cut to order. Their chickens are from Warwickshire, where the birds live a truly free-range life. Slow grown in smaller groups, with free access to large grassy areas and banks they are supplemented with a diet of natural whole maize, natural whole oats and apples for further enrichment.
Beyond the UK, Turner & George also champion Galician and Basque steak. Sourced from the lush pastures of northern Spain both embody centuries of tradition and craftsmanship and offer unparalleled tenderness and rich marbling. Galician steak is renowned for its distinctive depth of flavour and comes from mature cows aged over eight years, delivering a beefy taste that's both bold and complex.
Meanwhile, the Basque steak celebrates the region's passion for grilling, delivering a robust and smoky character.
At the core of Turner & George is their partnership with Grassroots Farming - a group of farmers throughout the UK who ensure their farms and landscape aren't damaged or depleted by modern agricultural practices.
Instead Grassroots Farming focuses on creating farming practices that continually restores the environment - a step beyond sustainability that is a long term solution which embraces the biodiversity of farming to ensure an entirely renewable ecosystem.
Ruminant livestock, such as cows and sheep who are designed to eat plants thrive on a diverse diet obtained just from the land, this subsequently benefits the structure of the soil.
There is a strong and growing belief that the newly formed terroir on these Grassroots Farms is contributing to the texture and flavour of the meat produced; you are what you eat.
It is these farming practices that Turner & George fully support and have inspired their ‘Grassroots’ meat boxes in the hope that over time, all their meat can be sourced this way.
A timeless butcher where the quality of ingredients, and service is paramount, Turner & George believe in the longevity of butchery.
Whether delivered directly to your door, or personally handpicked in their shop or at one of their meat counters - customers are always safe in the knowledge that what is available, is the best it can be. In a world that often moves too fast, Turner & George are the custodians of butchery who put craftsmanship and ethics first - because doing it right is a long game.
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