Meat Fish Cheese: The London Charcutier Making France Proud

There are very few people in Britain who can say they competed at the Pâté en Croûte World Championship in Lyon and placed 4th. George Jephson of Meat Fish Cheese is one of them - and if you've tasted his work, you'll understand exactly why he was there.

A craft built on obsession and patience

George Jephson grew up fascinated by food, particularly the depth of flavour found in aged cheeses, slow-roasted meats and classical French pâtés. That obsession led him through a stint in butchery, a formative trip to France, a near-miss working with celebrated Parisian charcutier Gilles Verot, and ultimately to self-teaching the entire canon of French charcuterie from books - spending every day in his kitchen learning and refining techniques that most British cooks had never encountered. It is, in short, a story of genuine dedication to a craft few people even know exists in its fullest form.

What Meat Fish Cheese actually makes

Each week, George and his small team produce a range of hand-made French charcuterie from their kitchen in Newington Green, North London. The list reads like the menu of the finest traiteur in rural France: pâté de campagne, mousse de canard, jambon persillé, fromage de tête, rillettes of pork and duck, homemade hams, sausages — and the Pâté en Croûte that has made his name.

That Pâté en Croûte is a labour of love: pork belly, shoulder and jowl from free-range pigs, confit ox tongue, duck and chicken breast, macerated apricots, duck and port jelly, all encased in a rich shortcrust butter pastry. It is long, precise and technically demanding - and it placed 4th in the world at the Championnat du Monde 2023 in Lyon, making Meat Fish Cheese the best in the UK by some distance.

Whole carcass, zero waste

Underlying all of it is a deep commitment to whole carcass butchery and animal welfare. George works with a small number of impeccably sourced, truly free-range British animals each week - often just one — and uses every part. Hams from the hind legs, sausages and farce from the middle and shoulder, mousses and rillettes from the fat and offal, fromage de tête from the head. It's the approach that French rural cuisine has perfected over centuries, and it results in zero waste and maximum flavour.

How to build the perfect spread

Meat Fish Cheese products deserve to be served with the same care that goes into making them. Lay out a generous pâté & charcuterie board alongside a selection of British cheese, crackers & crispbreads and a well-chosen glass from our white wine or red wine collection. For something truly special, serve the whole Pâté en Croûte as a centrepiece — it will stop the room.

London-made, French at heart, and absolutely without peer. Shop the full Meat Fish Cheese range online at Farmfetch for easy UK delivery.