O’Shea’s Butchers: Because it’s Cool

Established in 1789, the O’Shea family is now on its eighth generation of butcher, and serves some of London’s top restaurants.

O’Shea’s Butchers is based in Bermondsey, south-east London.

They choose pure-bred animals reared by a select group of farmers who share their values and guarantee high standards of animal welfare and husbandry.

The meat is predominantly from Scotland and South West Ireland, which is very good terroir for rearing livestock.

Ask nicely and they will be able to source, age, butcher and prepare any cut to your specification.

O’Shea’s Butchers: Because it Matters

Some of the meat for O’Shea’s Butchers comes from their own farm in Perthshire.

They also buy free-range and organic beef from both South West Ireland and Scotland.

Their organic and free range pigs are raised outside on the grassland for most of the year. This means they are provided with a natural, relaxed atmosphere and raised to high animal welfare standards. All of which leads to great tasting pork.

Most of their lamb is from the three Ridings of Yorkshire East, North and West where some of the UK’s finest sheep farming land can be found. They also source lamb from Scotland.

You can find them at: Arch 14, Apollo Business Park, Lucey Way, Bermondsey, SE16 4ET

Did you know?

Pasture-fed cows are also healthier as they have evolved naturally to eat forage, not high-protein grains. As such, their meat is generally higher in vitamin E, which provides protection against toxins and neurological diseases, and beta carotene, which is good for the immune system.