Kitchen Essentials for 6

Kitchen Essentials for 6

  • Free range Free range
  • Native breed Native breed
  • Tell me more
  • Delivery info
  • Allergens and nutritional info
  • Subscription

Sometimes you just need a bit of consistency. If you're not a fan of surprises and you don't want your basics to be so, well, basic, the Kitchen Essentials subscription is made for you. This combination of fridge-filling, free-range, grass-fed and native breed staples is designed to take your midweek meals to the next level.

Just this month, we're giving you a chance to save 20% on every order. Usually, these bits and pieces would cost £150, but if you sign up before the end of April, you'll only ever pay £120 - and we'll throw in free delivery as well! You can pause or cancel when you like, and choose any regular delivery date from Tuesday to Saturday.

Your box will always contain these fantastic staples:

6 skin-on chicken breasts, 6 chicken leg quarters, 3 x steak mince, 3 x diced pork, 6 steak burgers, 6 6oz pork loin steaks, 3 x 210g unsmoked back bacon, 18 classic pork sausages, 6 6oz rump steaks and 3 x 12 steak meatballs. 


All of our meat is cut fresh by our butchers and you can start your subscription as early as tomorrow if you order by 1.30pm. For your first delivery, simply select the day (Tuesday to Saturday) that suits you for a regular delivery and we will then deliver on that day at your chosen interval.

If you are out when your delivery arrives, our drivers will leave your order with your neighbours or in a safe place of your choosing. Please specify at the checkout.

All further questions are answered here.

This selection may contain items with the following allergens:
Burgers - gluten, celery, mustard
Sausages - gluten, celery, mustard


Our subscriptions are super flexible, there is no minimum term, you can pause them and you can cancel at any time. And you can select the first delivery date as soon as tomorrow if you order by 1.30pm.

We'll take payment couple of days before your order is due to arrive. For answers to all your questions visit our FAQs.

Skin-on or skin-off?

The skin has a wonderful layer of insulating fat that keeps the breast moist during cooking, and is at its best when crisped up! If wrapping or chopping your breasts, opt for skin-off.

A second generation butcher, it's a family affair for Matt Waller

There are even more tasty morsels here