We have been working with our friends at Potts Partnership for a couple of years now. We really like their range of sauces, and how they have put a modern twist onto some of our favourites.

Their roasting kits are a big hit with our customers. They contain everything you need to transform your humble meat into a spectacular roast dinner with gravy and condiments included.

Just in time for Summer, we’re really excited to introduce you to the newest member of the Potts family – a new range of marinades which come with their own handy sealable bag, which makes using them really easy and mess-free.

Choose from BBQ, Jerk, or Piri Piri - each pack contains enough marinade to prepare 600g of meat, which is plenty for 4 servings.

The BBQ marinade is a Tex-Mex style, inspired by the barbecue cooking of the Southern United States. It is tomato-based and contains Kentucky Bourbon with smoked chipotle chilli for a rich, deep flavour.

Jerk is the most well-known Jamaican dish, and our Jerk marinade has plenty of heat from fruity habanero chillies and a fragrant spicy kick from pimenta allspice (also known as Jamaican Pepper). This is all mellowed with a little rum.

Our Piri Piri marinade is inspired by the traditional Portugese sauce, and we’ve blended plenty of chilli with lemon juice and zest along with roast garlic.

The best thing about our new marinating bags in that they're so easy to use.
Just put your chosen meat in the bag, seal it with the built in zip, and leave the marinade to work its magic for at least an hour – but ideally overnight so that the flavour can really permeate the meat.

All marinades are ideal to use with chicken but also work really well with pork and fish. If you're using fish just don’t worry about marinating for as long – an hour or two should be plenty.

For more information please see:
Order BBQ Marinades online

24^th April 2017

As if by magic, Easter is next weekend. And if you’re wondering how that came round so quicky, you’re not alone.

We love Easter, and it’s not just because of the chocolate eggs.
At Easter we get the same time off work as at Christmas but with none of the pressures of having to send cards, buy presents, and spend time with a whole host of in-laws that we’d really rather not.

Having said that, we love to gather our nearest and dearest together at Easter, and that always revolves around food.

Lamb is a traditional meat to enjoy at Easter, and we have a really great option for you.
Icelandic lamb is renowned around the world for being flavoursome, tender, and very lean.
The sheep live a very free-range life, and are free to graze on pastures of grass, willow, moss, and berries, which gives the meat a distinctive flavour.
Food connoisseurs can tell the difference between lamb from different regions, and the lamb from Iceland is supposedly more aromatic than other varieties.
In Iceland, no antibiotics, hormone supplements, pesticides or herbicides are used in meat production, and this means you can be happy the lamb is natural and as it should be.
We have shoulders of Icelandic Lamb, which will be £20 each but are currently on an introductory offer of £14 each.

We also have cockerels as another option for Easter dinner.
Our cockerels are from Adlington, who also supply our Three-Bird Roasts at Christmas.
The cockerels are free-range, and have a completely natural diet of wheat, maize and whole oats, supplemented with locally-grown apples.
The cockerels love the apples and they give the meat an added sweetness and tenderness.
Each cockerel costs £37.50, and weighs around 3kg, so will provide plenty of meat for 6-8 people.

If you're looking for ideas on what to put on your Easter menu, hop over to BBC Food for some inspiration!

We are delivering until Thursday 29^th March, and we need your order by Sunday 25^th March.

For more information please see:
Icelandic Lamb Shoulder
Apple-fed Cockerels
Easter offers

23^rd March 2018

Valentine’s Day is just a few days away, and if you don’t have anything planned yet, you need to hurry up as there’s not much time left!

We know the old saying that the way to a man’s (or woman’s) heart is through their stomach, and that’s backed up by our very non-scientific polling of Keevils staff.
We all agree – cook us dinner and we’ll be putty in your hands.

With this in mind we may just have the perfect meat box for a Valentine’s Day treat.
The Valentine Steak and Wine box is just the thing for a romantic meal for two.

Our fillet steaks are always popular, but when you’re cooking to impress they're a real winner.
Cut from free-range, grass-fed British beef, each fillet weighs 6oz (170g).
Simply pan-fry with a little butter until they're cooked to your liking (9 minutes for rare, 11 minutes for medium, 14 minutes for well done). Then cover and leave to rest for 10 minutes before serving.

Our favourite drink to serve alongside steak has to be a good, deep-flavoured red wine, and as you’re out to impress why would you not go for a Malbec Reserve from our good friends at the Beefsteak Club?

The Malbec Reserve is a really great quality red from the Uco Valley region of Argentina, an area in the foothills of the Andes that’s renowned for producing outstanding wine.
It’s a 2013 vintage, and has been aged for 18 months in French oak barrels to give it a delicious richness and depth of flavour.

So we’ve done the hard work and sourced the best steak and wine combo to sweep her (or him) off her (or his) feet.
You just need some sultry music, candlelight, and red roses, and you’ll have crossed every Valentine’s cliché off the list and you can be happy with a job well done.

Please place your Valentine’s orders before Midnight on Monday 12^th February to guarantee delivery to your door on February 14^th.

For more information please see:
Valentine Steak & Wine Box

9^th February 2018

Here at Keevils we are very proud to be the sole London stockist of Macsween haggis.

Macsween have been making haggis ever since butcher Charlie Macsween opened his first shop in Edinburgh’s Bruntsfield back in 1953.
He started making haggis to his family recipe and sold it as a side-line to the other meat and poultry in the shop.

Charlie’s son John took over the family business in 1975 and decided to concentrate on building up the haggis side of the business rather than the butchery shop.

By 1996 Macsween were one of the best known haggis brands, and to keep up with increasing demand John closed his father’s shop and oversaw the construction of the world’s first purpose-built haggis factory.

Today Macsween are synonymous with haggis, and it is being eaten in bigger quantities than ever before.

We deliver Macsween all across the UK, and although many customers have it as a regular treat, we sell most haggis around Burn’s Night.

Burn’s Night is celebrated annually on the 25^th January, which was the birthday of the famous 18^th Century Scottish poet Robert Burns, who loved his country and wrote an 8-verse poem in honour of the national dish – Ode to a Haggis.

Today, Burn’s Night is observed all around the world and is used almost as a national day, and a time to celebrate all things Scottish. This of course involves eating Haggis, which is usually served with mashed turnips and potatoes (‘neeps and tatties’).

As well as our UK customers we receive orders from as far away as Norway, Kazakhstan, and Saudi Arabia from people who arrange for us to deliver Macsween haggis to a UK address to then to be shipped to them. Get in touch if you’d like to make a similar arrangement.

If you’re enjoying haggis for Burn’s Night or any other time throughout the year, if you order with us we can deliver authentic Macsween haggis, fresh to your door.

For more information please see:
Buy Haggis online

18^th January 2018

Christmas is less than 3 weeks away, but if you haven’t planned your Christmas dinner yet, don’t worry, there’s still time.
We have a wide selection of Christmas meats available that you can order online and we will deliver direct from Smithfield market to you door, right across the UK.

Every year we sell masses of turkeys and geese, but more than anything our customers choose capon.

Capon is the butchery term for a castrated cockerel, and although caponisation is illegal in the UK, we buy ours from France where they are still produced.

By castrating the cockerel it stops it from releasing testosterone, which keeps the meat tender and flavoursome and stops it becoming tough, but the bird still grows much larger than a chicken would do.

Our capons are from Northern France, and they are traditionally reared on free-range farms and fed on a corn-based diet. The natural life they lead is reflected in the quality of the meat, and the finished product is rich and moist, with real depth of flavour.

Each capon weighs just over 3kg and will feed 6 people comfortably.

Our capons are produced especially for Christmas, and because of that we only have them for a very short time, just before Christmas.
This year we are delivering capons on two days only, so if you need one you really need to get your order in as soon as possible as we have limited capons and also limited delivery spaces!
We can deliver capons on Thursday 21^st and Friday 22^nd December.
The capons delivered on 21^st will have a best-before date of 25^th December, and the birds delivered on 22^nd will have a best-before of 26^th.

If you would like to order a capon for delivering to you this Christmas you can find them online here.

For more information please see:
Order Capon Online
Christmas Meats

6^th December 2017

We have all your favourite Christmas meats in stock now and available for delivery to your door right up until the 22^nd December, but did you know we also have a range of stocking fillers, perfect for the foodie in your life?

If you’re struggling to come up with ideas for a Christmas present for someone who loves food, our friends at Lane’s BBQ and Eat 17 have something up their sleeves that may be just what you’re looking for.

Lane’s BBQ is based in Bethlehem, Georgia, and was set up by award-winning pitmaster Ryan Lane. Ryan had been making his own meat rubs and sauces to use in BBQ competitions, and because of the huge demand from friends and family, he decided to launch it as a business.
Today Lane’s BBQ produces a delicious and very diverse range which adds extra oomph to your food, whether you’re cooking on the BBQ or under the grill, using meat or veg.

Our favourite Lane’s product is the Signature Rub – it adds a depth of flavour with a very mild chilli heat. Even just a small sprinkling over your plain grilled pork chops or chicken breasts makes them really special and flavoursome.

We sell all of Lane’s BBQ rubs and sauces individually or in multi-packs, which offer a saving of at least 15%.

We recently started working with Eat 17, a restaurant in East London who began producing their own bacon jam to serve in their burgers. Customers loved it, so they started selling it on its own, and then added with new variants of Chilli Bacon Jam and Chorizo Jam.

Bacon Jam is a taste revelation and although it sounds like it might be a novelty product, it’s really a delicious combination of sweet onion jam and savoury, salty bacon.

We use bacon jam instead of chutney with bread and cheese, and we also love it spread on toast, with cheese melted on top. Stir it through cooked pasta, have it in a burger, or on the side with a fry-up; there are so many options for you to experiment with.

If none of those ideas have inspired you, we also do a Steak and Red Wine Box, which makes an ideal gift for a carnivore. It contains two each of our delicious grass-fed Sirloin, Rump, Ribeye and Fillet steaks, and a bottle of Malbec Reserve wine by Beefsteak Club.

For more information please see:
Christmas Gift Ideas
Lane’s BBQ Rubs and Sauces
Eat 17 Bacon Jams
Steak and Red Wine Box

1^st December 2017

The countdown to Christmas has officially begun, and we now have just 4 weeks until Christmas Day!
It’s time to make a list (and check it twice) of everything you need to do to prepare.

This weekend has seen loads of discounts right across the country so hopefully you were able to pick up some bargains and get your Christmas shopping started with a bang.
We’ve had our Black Friday sale which we extended and it now ends tonight at Midnight.
If you haven’t had a chance to look yet, you can see our Black Friday offers here.

If you’re in charge of buying meat for Christmas dinner we have a range of different options to choose between, from traditional Turkey or Goose to an impressive Three-Bird-Roast.

If you’re playing it safe with turkey you can’t go wrong with one of ours.
Our Bronze Turkeys are free-range and are from a farm in Surrey. They are reared completely naturally and have constant access to the outdoors with lots of places they can roost or roll in the dust.
Allow 1kg of whole turkey for every 2 adult servings, so for example a 5-6kg turkey will feed 10-12 people.

Goose gets more popular every year as an alternative to turkey.
Our Geese are reared in small flocks in a number of farms across East Anglia. They spend their days foraging for food and hissing at passing people and farmyard animals.
Geese have much less breast meat than turkeys, and so a higher proportion of their weight is bone.
Because of this you need to allow 1kg of goose for each adult serving, so for example a 5-6kg goose will feed 5-6 people.

Our Three-Bird-Roasts are an indulgent treat that you can only really get away with at Christmas.
We de-bone three free-range birds and then stuff them inside each other, with added layers of delicious Sage & Caramelised Onion sausagemeat stuffing.
This makes a boneless joint that’s sure to impress when you cut into it and your guests see all the different-coloured meats.
Available in a choice of sizes, starting at £65 for the Duck roast which weighs 2.5kg and will feed 6-8 people.

Whatever you choose from your Christmas meal, you need to place your order before Midnight on 17^th December (or by the 10^th if you’d like a Three-Bird-Roast).
We’re delivering until 22^nd December but delivery slots for that day are nearly full – so if you need that day we would advise you to order in the next couple of days before it’s fully booked.

For more information please see:
Keevils’ Christmas Meats
Bronze Turkey
Free-range Goose
Three-Bird-Roasts
Keevils’ Christmas Gift Ideas

27^th November 2017

Thanksgiving is one of the main events on the American calendar, and although the precise date changes every year it’s always celebrated on the fourth Thursday in November.

This year Thanksgiving falls on Thursday the 23^rd November, and this will be when Americans around the world gather with their nearest and dearest (and eat huge amounts of food).

The origins of Thanksgiving lie with the Pilgrim Fathers, the first English settlers in America back in the 1600s. Their original celebration was after their first successful harvest, when they had a feast which lasted for 3 days and they invited a tribe of local Native Americans to share their food with them.

Thanksgiving today is of course centred on food, but it is also a day to spend with loved ones and is viewed by most as the first event of the festive season.

Here in the UK we’ve seen Thanksgiving grow from something that most people had only heard of in films and TV a few years ago, and it’s now an increasingly popular event for US ex-pats, and also the Brits that feel they're missing out and want a piece of the action.
10 years ago we only sold a handful of turkeys in November, but now the days leading up to Thanksgiving are some of our busiest in the whole year as the turkeys start to fly out – and every year it gets busier!

We deliver all across the UK so wherever you are, if you're celebrating Thanksgiving in the UK you can rely on us to deliver your turkey, right to your door.

Thanksgiving is probably more celebrated in the UK for the fact that the following day is Black Friday, and the start of a weekend of large discounts at many retailers.
We like to join in the fun and our Black Friday sale will be on its way right after Thanksgiving, so keep an eye out for some savings!

For more information please see:
Order Turkey Online

2^nd November 2017

The start of October means we’re now well into Autumn, which is one of our favourite times of year.
The leaves are falling, the air is crisp, and we can start to get excited because we’re getting closer to Christmas which is the highlight of any butcher’s year.

But the best thing about October is that the game season is now in full swing!

Grouse were the first wild game bird to become available on August 12^th, and back in September we began selling Partridge and Mallard.

On 1^st October the hunting season for Pheasant began, which means we are now able to offer the full range of game birds and will have them all in stock for delivery right across the UK, until the end of the hunting season at the beginning of February.

Pheasant are the largest of the British game birds, and weigh a hefty 700g each. Although this is less than half the size of a standard chicken or duck (around 1.5-2kg each), they're giants compared to other wild birds.
Partridge are the smallest at 250g, and although Mallard are 650g these wild ducks are quite bony so they don’t provide as much meat as the pheasant.

Pheasant has a rich taste that’s very indulgent, and is a great meat for entertaining and impressing your guests. It isn’t as strong as grouse but has a pleasant and distinctive flavour that can be cooked with other ingredients without overpowering them.
Wild game birds have territories that can stretch over a large area, and because of the amount of flying and running they do, they tend to be very lean.
Because of their low fat content some of the smaller game birds dry out quickly during cooking and are tricky to get right, but because pheasant is larger it’s harder to spoil, and can be cooked a little longer without drying out.
Simply brown quickly in a pan with melted butter and pop in the oven for 30 minutes at 190°C (Gas Mark 5) until cooked through.

Serve pheasant with a creamy potato dauphinoise and some green veg, or if you’re looking for more inspiration take a look at these pheasant recipes from the Great British Chefs.

For more information please see:
Buy Pheasant online
Keevils’ Game range

3^rd October 2017

The British game season begins every year on the Glorious Twelfth of August, which is the first day of the year that grouse are allowed to be hunted.

There are legally-enforced breaks in the hunting season each year to allow the birds’ population to rebuild and stock up after the previous year.

For grouse the season began on 12^th August and will end on 10^th December. The next birds that came into season were Partridge and Mallard on 1^st September, and those are available until 31^st January.

Grouse live predominantly in Scotland and the North of England, and ours are from shoots in Yorkshire. Various country estates and farms host shooting parties, which are organised to start at dawn and then continue throughout the day.
There is always much excitement and competition in getting the first grouse back to London on the evening of the 12^th August, as top restaurants clamour to have it on their menu as soon as possible to meet the demands of their foodie clientele.

Grouse is a small bird which serves one comfortably as a main course, and it has very dark, full-flavoured meat. Grouse is traditionally served with bread sauce and game chips, which are deep-fried thin slices of potatoes. Grouse also goes very well with fruit-based sauces such as Cumberland sauce which is made from port and redcurrants.

Partridge has a milder flavour than grouse and because of it’s more widely-eaten; in fact partridge is the most popular game bird in the UK.
Partridge are best served one per person, but they can dry out whilst cooking so it’s best to cover the breast with a slice of streaky bacon before roasting, which will help keep it moist.

Mallard are wild ducks, and they are one of the larger game birds which will feed two people.
Cook them on a rack over a roasting tray to drain off the excess fat, and use the fat to roast potatoes to serve alongside it – delicious!

Keevil and Keevil are one of the largest game dealers in London, and over the game season we’ll have thousands of birds through our doors.
As well as supplying private customers at home, we supply many wholesale clients, and you’ll often find our grouse, partridge and mallard in your local restaurant or butcher’s shop.

Keep an eye on our site because we’ll have each game bird in stock as they come into season. We have grouse, partridge and mallard available to order now, and pheasant will be available from early October, as the season starts on 1^st October.

For more information please see:
Keevil’s Game Birds
Buy grouse online
Buy partridge online
Buy mallard online

14^th September 2017

Summer is probably our butchers’ favourite time of year and there are two reasons for that.

First of all, because they work overnight and finish around 9am, they’re free for the rest of the day to go home and make the most of the sunshine while the rest of us are sweating our way through the working day indoors. We’ve been seeing quite a few red faces turning up for work in the last few days!

But also, hot weather brings out the caveman in the best of us, and as our butchers have access to great quality meat which is perfect for cooking on the barbecue, they're all a dab hand with the barbie. They all come into work and exchange stories of what meats they’ve cooked the previous day, and new inventive ways of preparing them.

Recently we launched a new range of BBQ rubs and sauces which are handmade in Georgia by award-winning pitmaster Ryan Lane.
Lane’s products are 100% natural, with no nasty MSG or preservatives, and they're also gluten free.

Our butchers have tried them all, and tried different combinations of them, and it’s safe to say we are massive Lane’s BBQ fans.

As it’s a long bank holiday weekend this week, we’d love for you to try Lane’s products too, and we think you’ll love them as much as we do.
We’ve put together some packs of meat with Lane’s rubs and sauces – just cover the meat with the Lane’s and grill away to your hearts' content!

Pork Ribs & Lane’s Kinda Sweet Sauce – contains two full 1kg racks of pork ribs and a 400ml bottle of Lane’s delicious sweet and tangy barbecue sauce. Meaty ribs with a moreish glaze, this is a barbecue staple with a difference.
Price if bought separately £25.50 - NOW £17.85 - SAVE 30%

Ribeye Steak & Lane’s Signature Rub – contains two 8oz Ribeye steaks taken from free-range British cattle, plus a 130g jar of Lane’s most versatile rub. Lightly oil the steaks and generously season with rub, before barbecuing as you normally would. The rub adds a delicate savoury crust with a mild spice, and it helps keep the steak moist and succulent.
Price if bought separately £18.50 - NOW £14.80 - SAVE 20%

Chicken Wings & Lane’s One Legged Sauce – contains 5kg of British chicken wings, with 3 bones, so slightly larger than are sometimes available. One Legged sauce is a smoky, spicy variation of a Buffalo sauce, and it’s perfect with our meaty chicken wings. Douse the wings in sauce before cooking and you’re in for a treat!
Price if bought separately £17.50 - NOW £14.00 - SAVE 20%

Please order by Midnight on Wednesday 24^th May to make sure we can deliver to you before the bank holiday weekend. Then all you need to do is sit back and hope for sunshine!

For more information please see:
Pork Ribs & Lane’s Kinda Sweet Sauce
Ribeye Steak & Lane’s Signature Rub
Chicken Wings & Lane’s One Legged Sauce

22^nd May 2017

We love to barbecue, and we cannot explain how excited we are now the weather’s finally starting to warm up and outdoor cooking season is so close.
Cooking over coals (or gas!) really brings out our inner caveman and it’s just a much more rewarding way of cooking than almost anything else.

Here in the UK we’re far behind the BBQ game as it is in the USA, and most barbecues we get invited to are based around burgers and sausages, grilled until they’re over-done and crunchy.
There’s so much more to barbecue than this!

Because of our love of barbecuing we wanted to bring you something special and help to raise your BBQ to the next level.

And therefore - may we introduce you to Lane’s BBQ Rubs and Sauces.

Ryan Lane is an award-winning pitmaster from Bethlehem in Georgia, where barbecuing is a way of life. Ryan was making rubs and sauces for himself, but because he had so much interest in them from friends, family, and rival pitmasters, he set up his own company to make and distribute them.

Lane’s rubs are made from all natural, dry ingredients, with seasoning and spices in various mixes to give your meat of choice a massive punch of flavour.
They’re gluten free, with no added preservatives or MSG.
And they’re so easy to use; just take your meat out of the fridge 30 minutes before cooking, lightly oil and coat generously in your choice of rub, then cook as normal.
The rub adds flavour and also helps the meat stay moist and tender, as it forms a delicious crust on the outside, keeping the moisture inside where you want it.

Our favourite rub is probably the classic Signature – it’s a savoury blend with a hint of ancho chilli for a mild kick of heat.
Sweet Heat has more spice, and if you’re feeling brave SPF53 is the hottest rub that Lane’s make.

Lane’s also have a range of sauces, and we’re proud to say we stock all of them.
Sorta White is mayonnaise-based with subtle spices, and Kinda Sweet is like the best BBQ sauce you’ve ever tried – but better!
One-Legged Chicken sauce is a fiery, smoky sauce that is perfect slathered on chicken wings before cooking.

We’re confident you’ll love Lane’s as much as we do, and all orders placed in April and May will come with a sample pack of Lane’s Signature rub so you can try it yourself. Each sample pack is enough for 2-4 chicken breasts depending how seasoned you like them. Just lightly oil the chicken, toss it in the rub until the chicken’s covered, and either roast for 30 minutes or cook on the BBQ.

These Rubs will change how you barbecue forever!

We are delighted to be the sole UK importer and distributor of the full range of Lane’s rubs and sauces, and we hope you will be as impressed with them as we are.

If you're looking for inspiration on cooking with your Lane's rubs, take a look at their Instagram page which is regularly updates with dishes cooked by Ryan Lane and others using his rubs.

For more information please see:
Lane’s BBQ Rubs and Sauces

10^th April 2017