About Us

We are a small team of united by our love of the principles, practices, and traditions of French rural cuisine and the repertoire of the traiteur, charcutiere and butcher.

Each week we hand make traditional French style pâtés, terrines, mousses, pate en croutes,hams, sausages and rillettes (to name a few) at our kitchen in London. We sell these products directly through our website as well as to some of the most respected Michelin starred restaurants, delicatessens and wine bars in the UK. We also cater for large and small scale events.

Proper animal husbandry and welfare is central to what we do. We practice whole carcass butchery using impeccably sourced, truly free range UK pork, chicken, ducks and game which is treated with the utmost respect and skill. Being whole animal butchers everything we make each week is from a small handful of animals, often just one. Hams from the hind legs, sausages & farce based products from the middle and shoulder, mousses and rillette from the fat & offal, jellies & persille from the skin, fromage de tete from the head etc etc. It’s a perfect puzzle that the French have developed over hundreds of years. We are not aiming to reinvent anything, merely to loyally represent a culinary tradition which we feel is near enough perfect already.