Wholesale to restaurants

The van goes out at half past six, six mornings a week, to about twenty kitchens: restaurants in Pontcanna and the city centre, two pubs in the Vale, a café, a school, a hotel. They get exactly the beef and lamb that is on the counter, from the same farms, cut to their spec, at a trade price about fifteen per cent under the counter list, and they get Huw's mobile number.

What the kitchens buy: dry-aged sirloin and rib by the primal or portioned to a weight; chuck and shin diced for the braise; Welsh lamb legs boned, racks trimmed, shoulders for the Sunday; pork belly by the whole; our sausages for the breakfast and the burgers for the bar; free-range chickens whole or jointed; and bones, which we sell cheap because a kitchen that makes its own stock is a kitchen we want. Bacon and gammon we cure ourselves. Specials by arrangement: a whole lamb for a feast, a suckling pig, ox cheeks, bone marrow, a sixty-day rib for a tasting menu.

How it works: a price sheet by email, updated monthly; orders by text or email by six the evening before for the next morning; a £150 minimum per drop; cash or card on the first three months and a thirty-day account after that. Every delivery comes with the temperature log and the farm on the invoice. We do not do supermarket contracts, central-kitchen volumes or anything that would need a second van; we do twenty kitchens well.

What you get

• The same beef and lamb as the counter, from the same farms
• Cut to your spec; portioned to a weight
• A monthly price sheet, about fifteen per cent under the counter
• The van before nine, six days a week, £150 minimum
• Thirty-day account after three months
• Temperature log and farm on every invoice

What it costs

Trade prices about fifteen per cent under the counter list, sent as a sheet on request. £150 minimum per delivery. Orders by six the evening before; the van is out from half past six. The counter list has every cut with its price per kilo; the order page prices a joint by weight before you ring.