Who we supply
A grill house and a care home kitchen need very different things from a meat supplier. What stays the same is the specification, the paperwork and the delivery day.
The standard on every account
- 01 A written spec Your cutting sheet is agreed once and then repeated. Dice size, portion weight, trim, pack format and labelling all recorded against your account.
- 02 A named contact Somebody who knows your account, your specification and your delivery day — not a general enquiries queue.
- 03 Confirmed pricing Prices confirmed before an order stands, held for a stated period, and invoiced at the rate we agreed rather than a moving figure.
- 04 Documentation Certification, specifications, storage and traceability information for your own supplier approval and food safety records.
Not on the list?
Tell us what your kitchen actually needs
Hotels, food manufacturers, meal-prep businesses, street food operators, mosques and community organisations — if you buy halal meat in volume, we can almost certainly supply you. Start with a conversation rather than a list.
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