Ruby & White Butchers

We appreciate that the only way to guarantee the provenance of the meat we serve is to source directly from the farm.

The grandson of a farmer, Adam appreciated that the only way to guarantee the quality of the meat the restaurant served was to form close bonds and work directly with the farmers.

As a result, in 2011 he opened Ruby & White Butchers, to supply not only his neighbouring Cowshed restaurant, but to also offer the public an opportunity to experience the same locally reared, hand picked meat at home.

Committed to providing their customers with as much information about the meat as possible, The Follow This Food campaign allows them to trace back to the individual farm, slaughter house, breed and length of dry ageing for each product at the touch of a button.

The strong focus on quality is equally as apparent in Ruby & White as in the Cowshed restaurants - Meat displays and hanging game birds are reminiscent of a traditional butcher's counter, while sleek oak, slate and glass help create a modern and clean environment.

Our Butchers

Ruby & White's small team of skilled master butchers offer a wealth of combined experience, allowing customers the unique opportunity to watch as they hand-cut and prepare meat, poultry and game on the butcher's block.

As passionate food lovers, staff are always eager to pass on their knowledge, offer cooking advice and suggest complementary wines to pair perfectly with your chosen cuts.

The Shop

Not just a butchers, The Ruby & White Deli offers a range of artisanal British cheeses, charcuterie and crusty, fresh bread; as well as locally grown vegetables, and hand-picked wines.

Glazed hams and slow roasted joints of pork and beef are baked in house daily, and sit alongside a range of homemade traditional picnic treats and side dishes - everything you need to complement your meat for a midweek meal or dinner party.

Our Fridge

Dry Ageing - the traditional and ultimate way of storing and maturing beef on the bone - is what really sets Ruby & White apart from other butchers and supermarkets.

Hanging the whole carcass for a minimum of three weeks, each butcher closely monitors and continually adjusts the atmosphere in the state of the art refrigerator to maintain a consistent temperature, air flow and humidity which, when combined with time and patience, help to give Ruby & White beef its outstanding taste and texture.