A cut above

Urban Leisure Group were in for a treat this month when Dermot our Head Butcher stepped in to Heist Bank with one of our red pole hind quarters over his shoulder. The basement function room was turned into a butchery hall for the evening where Dermot demonstrated the breakdown into different cuts to his audience made u... more

Food made good

So we've been hearing a lot about the Sustainable Restaurant Association and found out recently how many of you are part of it. So one day waiting for a client in Hoxton we thought we would find out what it's all about. After numerous phone calls and emails back an... more

Chef Diaries #8 Oliver Marlowe

Born in London but brought up in Suffolk aged 14 I started, after school and at weekends, cooking in a small Malaysian restaurant for a bit of pocket money, which was doing some simple but amazing food. It was here that I Instantly fell in love with cooking and all things food as well as being young and really enjoying... more

Good luck Joe

Over the past year we've introduced you to Joe Moore, a 21 year old lad at the University of Brighton who came to Select as part of his second year work placement. His objective was to help introduce a new bespoke ethical welfare standard for Select to use in line with supplier approval audits for a potential new high ... more
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