Restaurants & Chefs

Working with us

Our approach is to work closely with a small number of top restaurants/chefs who place great importance on top class produce.

To this end we encourage regular review meetings at your restaurant or at the shop where we can discuss existing or new products/cuts, forthcoming seasonal arrivals and how we might help you in developing dishes. Our restaurant clients’ range from Gastro Pubs to leading Michelin starred restaurants as well as the leading steak/grill specialists.

This approach is not only to provide a more personal service, but also due to the fact that quantities of world class meat from the UK & Ireland that meet our very strict selection criteria are by definition fairly limited.

Not only do we source then select the very best in class meat, but we then age, butcher and prepare the specific cuts to the specification of each Chef/Restaurant.

testimonials

Fabulous, consistent British beef & a wealth of knowledge that comes with it.  Eternally generous with their knowledge, O’Shea’s have helped our chefs hone their butchery skills.

Sophie BathgateCo founder and Co owner of Sophie's Steakhouse

I have worked with O’Sheas since 2012. Darragh, Dino & team source top quality meat & products, they are knowledgeable and passionate about their business and what they are supplying you including some of the very best British & Irish Beef I have had the pleasure of cooking and eating.

Ben SpaldingChef and Owner

"My relationship with O'Shea's Butchers is a strong one, O'Shea's is at the forefront of modern butchery while always using the bridges of tradition. The standards, service and ethos are without equal and reflect the consistency of my own cooking."

Simon BonwickChef Patron, The Crown Burchetts Green

“Steak is from O’Shea’s, which is as good as having “bloody gorgeous” branded on to its flank.”

Marina O’LoughlinRestaurant Critic, Guardian

“I buy all my meat from O’Shea’s. The passion for their craft is visible in every cut, and the salt marsh lamb roasted with a little thyme and olive oil for a few hours is simply to die for ”

José PizarroChef Patron, José and Pizarro

“The perfect butcher should not only sell meat of the very finest quality, but should also provide customers with a level of personal service that they thought had become extinct. Quite simply, O’Shea’s Butchers is the finest butchers shop I have ever visited.”

Simon MajumdarAuthor, Food Writer and Broadcaster

“When I opened Hedone in London I was stunned by the beef from Darragh O’Shea at O’Shea’s Butchers. It is a pleasure to work closely with Darragh, Dino and the rest of the team at O’Shea’s.”

Mikael JonssonChef Patron, Hedone

“I have worked with O’Shea’s Butchers for some time now and have always found the beef to be of the highest quality. The product combined with the high level of service and unparalleled consistency makes O’Shea’s my butcher of choice.”

Fred SmithHead Chef and Consultant

“I have used O’Shea’s for my Côte de Boeuf since launching my own restaurants and the quality of meat and service is second to none.”

Jason AthertonChef Patron, Pollen Street Social

“It is a complete and utter pleasure working with Darragh and Michael whether it be the educating and training of our front of house team to ensuring all steak delivered is the #bestinlondon. I liken it to having an extension to my brigade with a butcher shop in Bermondsey. The relationship built up over the past year gets stronger as the ideas get better.”

Gareth BowenExecutive Head Chef Shangri-La at The Shard (Formerly Marriott County Hall-Gillrays Steakhouse and Bar)

“Darragh O’Shea is a rare breed indeed. I couldn’t believe it possible that on Racine’s doorstep I should find a butcher who understands that the complete process of selecting 3 1/2 year old cattle from rich grass pastures through to the attention and care needed to then age and dress the meat, supplies a rib of beef that truly delivers on all levels.”

Henry HarrisChef Patron, Racine