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Free delivery within 3 milesSausages made on the premises every morningOrder by 15:00 for next-day collectionScotch beef · English lamb · English porkNothing pre-packed — every order cut to your weight
Free delivery within 3 milesSausages made on the premises every morningOrder by 15:00 for next-day collectionScotch beef · English lamb · English porkNothing pre-packed — every order cut to your weight
CrawfordsButchersRing the shop020 8422 4922

Our story

A shop with lovely staff,
a block, and the butcher
who knows the cut.

Northolt, since 2009.

What we stand for

We have been cutting on this parade for 17 years. The block is the same one we started with, the orders still go up on the wall in pencil, and if you ask for something we have not got, we will tell you when we will have it rather than sell you the next thing along.

Everything on this counter is chosen the same way. Beef hung properly rather than boxed wet. Lamb and pork we can trace to the people who reared it. Chicken that tastes of chicken. Nothing arrives pre-packed, and nothing sits about.

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 that will feed six with sandwiches on Monday — we will tell you honestly what size that is, and we will not round it up.

Where it comes from

We can name the people who supply us.

Most shops this size buy through a depot and could not tell you much more than the country. We buy from businesses we deal with directly, so the answer to "where is this from" is a name, not a shrug.

The meat counter

John Scott Meat

Paisley, Renfrewshire

A family abattoir and boning plant outside Glasgow, run by people who farmed before they ever cut. They buy direct from farmers and markets they have known for decades, which is why we can tell you where a joint came from rather than which depot it passed through.

  • Eight generations of farming behind the business
  • Buying direct from farmers and markets for over 50 years
  • BRC-approved abattoir and boning plant

To confirm — Which counters do John Scott supply? They are a Paisley abattoir, but the site currently says Scotch beef and English lamb, pork and chicken. So either they send the beef alone, or those origin lines need changing.

Black & white pudding

Clonakilty

West Cork, Ireland

The pudding from the square in Clonakilty, made to a recipe that has stayed in the town for generations. We sell it alongside our own, because some mornings only the Irish one will do.

Black & white pudding

Kelly's

Ireland

The other name people come in asking for by name. Sold beside Clonakilty and our own, so you can settle the argument at home.

To confirm — Confirm which Kelly's this is — Kelly's of Newport, Co. Mayo is the best-known, but the shop may buy a different one.

The cheese board

Snowdonia Cheese Company

North Wales

Waxed truckles from North Wales — the black-wax mature cheddar most people know, and whichever of the others we have on that week.

Counter by counter

Four counters, four answers.

Beef

Scotch

Hung on the bone, not boxed wet and sold on day three. That is the whole difference in a braising steak: time on the bone lets the meat relax and the flavour build, and it is the reason a piece of our chuck will do something in a casserole that a supermarket tray will not.

Lamb

English

Whole lambs broken down here rather than delivered in pieces, which is why we can do you a Barnsley chop cut double, a rack French-trimmed, or a shoulder boned and rolled with garden mint through it while you wait.

To confirm — Confirm the lamb supplier and that "English" is right.

Pork

English

The belly, the chops and the fillets come in as sides. Everything the sausage room needs comes off the same pig, which is the honest answer to what is in our sausages: the trim from the joints on the counter in front of you.

To confirm — Confirm the pork supplier and that "English" is right.

Chicken

English

Whole birds, spatchcocked on request, and every marinade on the chicken counter mixed here — jerk, piri piri, garlic, lemon pepper. Nothing arrives already sauced in a tray.

To confirm — Confirm the chicken supplier and that "English" is right.

Our own make

17 things here
never leave the building.

The sausages are made every morning from the pork trim off the joints in the window — plain, herb, leek, traditional Irish, chipolatas and hog roast. The burgers are minced from Scotch beef and pressed here. The black pudding is ours. So are the kievs, the pigs in blankets, the kebabs, and every marinade on the chicken counter.

It is the part of the trade that is disappearing, and it is the part we are least willing to give up. If you want to know what is in something, ask — we made it, so we can tell you.

See what we make

Inspected, and happy to show it

Our Food Standards Agency hygiene rating is public, and so is the record behind it. If you have an allergy, tell us before we cut —here is where we stand on allergens.

5Food hygiene rating5 out of 5 — very good

Come and see us

Find the shop020 8422 4922

Click & collect · Local delivery

Order tonight.
Cut in the morning.

Everything is cut to your order — nothing sits pre-packed on a shelf. Free delivery within 3 miles of the shop, or collect from the counter.

Start an order020 8422 4922

Order by 15:00 and it is cut, wrapped and waiting the next morning.