FROM SALT TO SMOKE
WELCOME
Our story begins in the same place it ends. We deliver expertly handled cuts and joints of meat from animals ethically reared. The welfare of both our animals and their human keepers are cared for, providing our families and customers a sustainable resource for their tables. By presenting you with a decent meal, together we can help ensure small holders their much needed route to market.
During this Festive Period, we will have our last collection for delivery on the 22nd of December. All orders for collection from the Fleur for the Holiday weekend must by in by the evening of the 23rd of December. All orders after this date will be fulfilled over the next week on the 29th,30th and 31st of December. We are back to business as expected on the 4th of January.
Happy Holidays Everyone!
a little bit about our products
Have a peek at everything
Just want to browse around our entire store in one place? Well click below and get a view of everything we have in and place an order for as much or as little as you'd like. Enjoy!
Promotions
From time to time we put together a number of items we are particularly pleased with and really want to share. Keep an eye out!
Our Himalayan Salt Dry aged Beef
We love our dry aged beef and so here's a link directly to it.
testimonials
Sam & Shauna - Restaurant owners, TV hosts, authors and winners of BBC 'Best Street Food' award
“You can immediately see the quality of meat from Salt to Smoke. Beautifully aged and master butchered. Then cooking it is next level, pork as pork should be, beef as beef should be. Packed with flavours of the ‘terroir’. From our very first taste we knew we’d committed to being customers for life”
Matt Tebbutt, Chef & TV Food Presenter including BBC Saturday Kitchen.
"Steaks were delicious...soft, great taste, nicely hung, fantastic marbling and would highly recommend"
