A shop, a block,
and a bloke
who knows the cut.

Everything on this counter is chosen the same way: Scotch beef hung properly, English lamb and pork from farms we can name, and chicken that tastes of chicken. Nothing arrives pre-packed and nothing sits about.

12 of the lines here never leave the building. The sausages are made every morning from finest pork trim — plain, herb, leek, traditional Irish, chipolatas, hog roast. The burgers are minced from Scotch beef. The kievs, the pigs in blankets, the spatchcock chickens and every marinade on the chicken counter are ours too.

The rest of it is the bit a supermarket cannot do: you tell us the weight, we cut it. You want the fat left on, we leave it on. You want a joint for six, we will tell you honestly what size that is.