Aubrey Allen

We invited children from St Peter’s Catholic Primary School in Leamington Spa to take part in the national 'Shake Up Your Wake Up' campaign, as part of Farmhouse Breakfast Week, organised by the HGCA at Stoneleigh.

It’s celebration time again and we’re delighted to announce that our specialist events division has been appointed as the official catering partner to Compton Verney, the award winning art gallery near Stratford upon Avon in Warwickshire.

Aubrey Allen is celebrating 2012 with an award winning hat-trick success in Restaurant magazine’s Chef Choice Awards.

Aubrey Allen provides a ‘sublime’ fillet steak on ITV’s Britain’s Best Dish ITV’s Britain’s Best Dish has certainly found its niche and following amongst celebrated chefs, and we were thrilled to see the judges give their overwhelming vote to Luigi Vespero, head chef at Galvin Bistrot de Luxe in London for his main course. Beef rossini ‘pot au feu’ took pride of place.

The star focus and taking centre stage of this gastronomic delight was one of our fillet steaks, prepared and cooked to perfection, and accompanied by freshly made tortellini, filled with foie gras.

Food and wine expert Jilly Goolden described it as ‘sublime’!

Chef and restaurateur Ed Bains said it was ‘beautiful’ and the best dish he’d ever tasted!

Chef John Burton Race was also overwhelmed by the fillet steak.

Aubrey Allen was definitely the unsung hero of the show and it was great to put our reputation for dry-age beef to the test. But as suppliers to Galvin’s Bistro, not...

THE BIGGEST AND THE BEST BEEF! We are committed to always buying the best, especially at Christmas and it’s definitely a case of the biggest and the best beef from Aubrey Allen, and that’s official!

FANTASTIC BEEF We’ve just reinforced our award winning reputation as the Chef’s Butcher and Butcher’s Shop of the Year by buying the ‘Overall Supreme Champion’, out of 120 carcasses, at the Scotch Premier Meat Christmas carcass show!

Scotch Premier has the prestige of holding a Royal Warrant as suppliers of beef and lamb to Her Majesty the Queen.

The 370.4kg home-bred Charolais cross heifer was reared by (father and son farmers,) J & A Taylor from Ellon in Aberdeenshire.

Meat from the carcass is now being expertly prepared and dry-aged for 21 days by our team of butchers in Coventry before being released for sale online and in our shop in Leamington...

AUBREY ALLEN IS 2011 BUTCHER’S SHOP OF THE YEAR

Winning awards is becoming a habit we just love.  So we are really proud to announce that our shop and deli in Leamington Spa has been crowned winner of the 2011 Butcher’s Shop of the Year category for the Midlands and East of England.

It’s now official.  Aubrey Allen is the region’s favourite butcher, having received overwhelming recognition for outstanding quality and service for the shop in Warwick Street, Leamington Spa.

This is the first time we’ve won the coveted regional title of Butcher Shop of the Year having reached the finals in the competition, organised by Meat Trades Journal, for the last successive 9 years.

A delighted Russell Allen, managing director of Aubrey Allen said:  “We are really thrilled to receive such recognition for the quality of our meat, deli products and customer service in Leamington Spa, which has recently benefited from major investment into a new shop-fitting refurbishment programme. ...

SIZZLING ADDITION FOR LEAMINGTON FOOD & DRINK FESTIVAL

The mouth-watering ‘pork, ale and mustard’ banger marks a sizzling addition to the Festival being held in Leamington’s  Royal Pump Rooms’ Gardens, and will be barbecued to perfection to a special recipe devised by Nigel Brown, the award winning executive chef at The Moorings and The Stag at Offchurch.

The handmade free range pork bangers have been produced by Aubrey Allen Butchers in Leamington Spa with the added ingredient of Darling Buds ale from Warwickshire Beer Company which is served in both The Moorings and The Stag pubs.

The new gourmet sausage is destined to be a winner amongst visitors to the Festival at just £3.00, and will be offered in a freshly baked bap, complemented by homemade apple and Darling Buds chutney.

Visitors to The Moorings stand at the Festival will also have the chance to win ‘dinner for two’ in the free prize draw and the recipe for the special apple and Darling Buds chutney can be found...

Game on!

The UK’s game season, traditionally heralded by The Glorious Twelfth with the first shoots of Grouse, is just a matter of weeks away.

Lots of our chefs are gearing up for this wonderful occasion which will be marked, no doubt, by some fabulous dishes steeped in the rich history of tradition, as well as more contemporary takes and modern variations using the very best the game season has to offer.



Game is becoming ever more popular because it is low in fat & cholesterol and contains no preservatives or hormones. It is a good tasty food source which is healthy and nutritious.

As we lead up to the start of the season, we’ll be featuring some of our customer recipes...

We were proud to host the Q Guild's Members of the Eastern and Southern Division on the 18th July 2011. We gave the Members a Full tour of our site including a Butchery Demo from our Master Butcher Bob Spring.

We would like to thank all the members that attended.





We received some great feedback and a lovely response from Julie below.

What a fantastic time we had with Russell and all the Aubrey Allen team on monday. As successful butchers, we all knew what a quality outlet it was and to see the running of the operation was great! It was wonderful to see the skills of so many young people carrying out a great job for a professional company. The standard of butchery and quality of meat was exceptional. Well done to you all on your high standards of cleaning, tracability and sourcing of quality products....

On the 5th June 2011 we took 38 chefs to see first hand why we have such a strong relationship with Jimmy Butler and Blythburgh Pork.  We arrived at Jimmy’s Farm at around 10.48am and after a meet and greet we headed straight out to see the pigs.   

We first saw the Sows with their litters, some of which had been born the night before.  Jimmy along with his two sons (Stuart & Alastair) talked us through their farming philosophy and answered any questions through out the day.



We then went to the finishing areas...