Now that the weather FINALLY looks like it might be decent enough to warrant getting the barbecue out for more than one use, thoughts inevitably turn to how one ought to elevate the meal from the bog standard fare of charcoal-tinged supermarket burgers and a tub of mediocre coleslaw. Luckily London's finest butcher, Parson's Nose, boasts a pretty spectacular spread to ensure your barbecue goes with a bang.
First opening in Fulham in 2007, Parson’s Nose had one clear mission - to bring the traditional butcher’s shop back to the high street. A family-run business, they source the finest free range meats and artisanal deli products, accompanied by unbeatable knowledge and personal service. With three outposts - in Fulham, Putney and South Kensington - the online shop also stocks and unbeatable selection.
While the burgers and sausages are of course top notch, if you’re looking for something a little different for your spread pick up whole of their whole marinated (boneless) chickens. with flavours like Greek Passion (think onion, garlic, paprika, cumin, pepper and caraway seed) and Honey & Mustard. Currently stocking some rather delicious looking kebabs, you can even stock up on other barbecue essentials from eco charcoal and harissa mayonnaise to a marinated butterflied lamb leg - all the hard work taken care of so you don’t have to.
Of course it’s not just barbecue meats. We tried a truly wonderful duck breast, pan-fried and finely sliced into a warm summer salad, and picked up a veal escalope for a homemade Wiener schnitzel, a deliciously delicate oft-overlooked meat. Pop into store and you’ll be faced with fresh veg and herbs, jar upon jar of tempting condiments, fresh pastas and deli delights like fresh octopus salad. Suffice to say, if you’re planning a trip to the store, take a big bag.
As well as all your favourite cuts, Parson’s Nose creates expert cook at home kits, including Confit of Duck, along with a range of chef-prepared freshly made meals, using the finest ingredients; our eyes are on the Catalan Beef Short Rib & Chorizo Stew with Butterbeans and Roasted Peppers (autumn comfort food much?) And the Lamb and Butternut Squash Tagine.
Over the past few years, Parson's Nose has also been working on a number of self-funded outreach projects to help keep the high street butcher alive and educate children around food, farming and butchery. Their Farm to Fork workshops in local schools - which have switched to online since the pandemic - teach children about sustainable farming, nutrition and how to cook scrambled eggs, with each taking half a dozen eggs home to cook with their parents. Having taught over 8,000 children in the first year, here’s hoping it can return.
This is one butcher that not only focuses on the food, but on the future of it. Next time you’re in the area, drop in and fill up your fridge with the best you can buy.
