Five of the best: British butchers

Aubrey Allen

This butcher, now in its 80th year, has just been granted a royal warrant to supply the Queen with meat, poultry and game. Top-chef customers include the Roux brothers and Chris Galvin. The attractive shop showcases the craft and skill of butchery, offering elegant displays of trimmed

meat including its famous 21-day-aged beef, Cornish lamb and Jimmy Butler’s free-range pork.

108 Warwick Street, Leamington Spa, 01926 311208;

Elite Meat

Yorkshire-reared meat and poultry are proudly on display at Gordon Atkinson’s Harrogate butchers, established in 1999, with lamb supplied by his brother Andrew, who farms nearby. Marbled Highland cattle beef, supplied by another local farmer and hung for at least 14 days, is a speciality, with beef ribs a Christmas bestseller. Own-made pork pies, prizewinning sausages and roast chickens also go down well.

53 High Street, Harrogate, 01423 883194;

Crombies of Edinburgh

Founded and run by the Crombie family since 1955, this handsome Edinburgh shop has a loyal following. The fresh meat and poultry, including its 28-day-dry-aged beef, is sourced from Scottish producers. The speciality, however, is its seriously meaty sausages – a seasonal selection of more than 30 varieties, from bestselling “special pork” to whisky, hog and wild thyme. Other popular own-made items include the steak pies, including bridies (Scottish minced meat pies) and haggis.

97-101 Broughton Street, Edinburgh, 0131 557 0111;

C. Lidgate

With its helpful boater-hatted staff and vintage appearance, Lidgate’ s (founded in 1850 and now run by Danny Lidgate [pictured], the fifth generation of the Lidgate family) is a west London institution. Championing provenance long before its current fashionability, Lidgate’s meats include grass-fed beef from Judith Freane, Wagyu beef from Earl Stonham Farm and own-made beef bourguignon pies, while at Thanksgiving and Christmas it does a roaring trade in Kelly Bronze turkeys.

110 Holland Park Avenue, London, 020 7727 8243;

M. Newitt & Sons

The inside of this shop is like a small food hall. As a supplier to chef Raymond Blanc’s Manoir aux Quat’Saisons, no less, Newitt’s is well-known for both the quality of its meat, poultry and game and its good service. It also sells own-made dry-cured black bacon and hams, steak pies, sausages rolls and Beef Wellingtons.

10 High Street, Thame, 01844 212103;

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