Opening hours:
Mon to Sat - 09:00 to 18:00
Sunday - 10:00 to 16:00
From the incredible animals we source we hand-make our sausages, bacon, hams, pies, pâtés, terrines, stocks, rendered fats, and plethora of other delicious products.
We are rigid in our ethos of sourcing every carcass from Britain and working with independent farmers and small abattoirs to keep the local meat industry alive in the UK.
We only deal with 100% free range meats, raised to rigorous standards. Happy, healthy animals equals high quality meats.
Organic certification is nice but we don't see it as the be all and end all, especially considering the costs and time involved for small farmers to attain said certification.
We have a thing about meat products, that is we don't buy anything containing meat unless it's a carcass. If we can't make it ourselves, we don't sell it.
This may mean we don't have some specific products you're looking for but as we grow we're constantly expanding our offering and spending time learning new skills and recipes.
If you don't see something you want, let us know and we'll do our best to accommodate.
At Stella's we use the controlled environment of our dry aging room to improve the flavour of our already excellent meats.
By reducing moisture and allowing natural enzymes to break down the muscle tissue, the aging process develops complex, umami-rich flavour profiles while also creating a denser, silkier mouthfeel, and increased tenderness.
All our beef carcasses are aged for a minimum of 2 weeks, with the prime cuts being aged longer to mature and develop further.
This process lets us treat the beef with the respect it deserves and helps to get the absolute best out of each cut.
We only deal with 100% free range meats, raised to rigorous standards. Happy, healthy animals equals high quality meats.
A few years ago we converted a fridge downstairs into a makeshift curing chamber with the intention of creating products not dissimilar to the cured meats found in Mediterranean Europe such as jamon, pancetta, bresaola, guanciale and saucisson. Makeshift as it is and having the ever pleasant UK climate to deal with this has produced mixed results.
After much troubleshooting though we have nailed down a few reliable products our customers have grown to love and we seasonally may have other offerings from the chamber, when it behaves.
We are rigid in our ethos of sourcing every carcass from Britain and working with independent farmers and small abattoirs to keep the local meat industry alive in the UK.
Organic certification is nice but we don't see it as the be all and end all, especially considering the costs and time involved for small farmers to attain said certification.
Delicatessen
To compliment the exceptional wares available in from Stella's, we also stock and sell a variety of excellent products from a selected group of producers.
Partnering with businesses such as XXXX. XXXX. and XXXX, the delicatessen range at Stella's offers our customers the perfect accompaniment to our cuts, sausages, bacon, kebabs, or anything else you might find in our case.
If you have any questions about any of the products we stock, please click here for a list of our suppliers.
Select from below.
The Butcher's.
Butchery
Our philosophy as a whole carcass butcher means that we offer a wide variety of cuts and products, from chicken wings to sausages, steaks to chops, stocks to broths.
Our sausages, kebabs, burgers, and pies are prepared in house, made and filled by our expert butchery team.
Stella's also encourages consumption of every part of the animal, and so we offer organ meats, trotters, bones, and all kinds of delicious items you won't find in your local supermarket.
Curing
Our bacon is made in-house, cut and cured by
our team.
We take great care to ensure the flavour and texture of our bacon is nothing short of superior, getting the best results from the meat.
Stella's bacon is the perfect addition to your fry up, and we offer a variety of styles to match your taste.
Dry Aging
At Stella's we use the controlled environment of our dry aging room to improve the flavour of our already excellent meats.
By reducing moisture and allowing natural enzymes to break down the muscle tissue, the aging process develops complex, umami-rich flavour profiles while also creating a denser, silkier mouthfeel, and increased tenderness.
This process is reserved for our most excellent cuts, trading quantity for superior flavour and texture in the meat.
Our meat suppliers;
Fosse Meadows
Lutterworth, Leicestershire
Chickens
@fosse_meadows
HG Blake
Norfolk
Beef, pork, lamb, hogget & mutton
Sladesdown Farm Ashburton, Devon
Ducks, duck eggs, Guinea fowl and the occasional sow
@sladesdownfarm
Taste Tradition
Ripon, North Yorkshire
Beef, pork, lamb, hogget & mutton
@tastetradition
Farm Wilder CIC
South-West England
Beef
@farmwilder
Ben & Steve Brown Highcroft Farm, Leicestershire
Pork
Our wine suppliers;
We offer a simple selection of low intervention wines from all over the world, sourced by a small group of incredible London based suppliers.
Passione Vino
@passioenvino
Le Grappin
@legrappin
Parched
@parched.wine
Other
@drinkotherwines
Our pantry suppliers;
We also offer a range of complementary ambient and chilled products from some of our favourite British producers and beyond.
This includes pantry basics like eggs, dairy, salts and oils but also range to sauces, condiments, beans and curry pastes. So whether you're cooking to impress or just looking for a quick weeknight meal we've got you covered.
Cacklebean
Cackleberrry Farm, Stow-on-the-Wold, Gloucestershire
@cacklebean_eggs
The Estate Dairy
Milk sourced from Bicklefield Farm, Somerset
@theestatedairy
Jamie Ferments
Based in South-East London
(Check out his cafe Arlo & Moe too!)
@jamieferments
Bold Bean Co.
@boldbeanco
Rempapa Spice Co.
@rempapaspiceco
Lamiri
@lamiriharissa
Butchery
Our philosophy as a whole carcass butcher means that we offer a wide variety of cuts and products, from chicken wings to sausages, steaks to chops, stocks to broths.
Our sausages, kebabs, burgers, and pies are prepared in house, made and filled by our expert butchery team.
Stella's also encourages consumption of every part of the animal, and so we offer organ meats, trotters, bones, and all kinds of delicious items you won't find in your local supermarket.
Curing
Our bacon is made in-house, cut and cured by our team.
We take great care to ensure the flavour and texture of our bacon is nothing short of superior, getting the best results from the meat.
Stella's bacon is the perfect addition to your fry up, and we offer a variety of styles to match your taste.
Dry Aging
At Stella's we use the controlled environment of our dry aging room to improve the flavour of our already excellent meats.
By reducing moisture and allowing natural enzymes to break down the muscle tissue, the aging process develops complex, umami-rich flavour profiles while also creating a denser, silkier mouthfeel, and increased tenderness.
This process is reserved for our most excellent cuts, trading quantity for superior flavour and texture in the meat.
Mon to Sat
09:00 to 18:00
Sunday
10:00 to 16:00
Opening Hours
Delicatessen
To compliment the exceptional wares available in from Stella's, we also stock and sell a variety of excellent products from a selected group of producers.
Partnering with businesses such as XXXX. XXXX. and XXXX, the delicatessen range at Stella's offers our customers the perfect accompaniment to our cuts, sausages, bacon, kebabs, or anything else you might find in our case.
If you have any questions about any of the products we stock, please click here for a list of our suppliers.
Opening Hours
Mon to Sat
09:00 to 18:00
Sunday
10:00 to 16:00