Premium British Butchery and Fishery FIN & BONE Now Open In Al Barari

The creators of Dubai’s beloved homegrown cafés CASSETTE and NETTE, in collaboration with design firm H2R, have unveiled their latest concept: Fin & Bone. This premium butchery and fishery, located within Seventh Heaven, Al Barari, brings together the finest British and Japanese culinary traditions for the home kitchen. 

Every product, from line-caught fish and sustainably sourced shellfish to pasture-raised and heritage meats, is minimally processed, free from unnecessary additives, and thoughtfully chosen for quality and integrity. Complementing these are pantry essentials, making it a one-stop destination for ingredients that elevate cooking and nourish both body and mind. 

Driving this vision are Culinary Director Craig Small, who spearheaded the concept’s development, and Head Butcher Richard Douglas, whose expertise spans luxury properties including The Lana, Dorchester Collection, and The Abu Dhabi Edition, where he pioneered dry-aging and in-house charcuterie programmes. 

// Seafood That Celebrates Purity 

Freshness and choice lie at the heart of Fin & Bone’s seafood offering. All wet, wild fish including salmon, cod (a rare find on UAE supermarket shelves), Dover sole, plaice, and hake, are sourced from Scottish fishermen and handled with care to preserve their natural flavour, texture, and nutritional quality. Selected fish from Japan are also offered alongside premium shellfish, ensuring a diverse and exceptional selection. 

// Heritage Meats, Expertly Aged  

At Fin & Bone, meat is treated as a craft, not a commodity. Dry-aged cuts, resting between 45 and 90 days, develop depth of flavour and natural tenderness. Premium Wagyu - including Mayura from South Australia, W-Black Australian, and the celebrated Miyazakigyu from Japan - sits alongside Rangers Valley and Angus Pure, offering Rib Eye, Striploin, Tenderloin, Tomahawk, and Rump Cap.  

Hand-crafted, house-made sausages take centre stage, showcasing quality ingredients and natural flavours. Milk-fed lamb from Spain, grass-fed heritage UK lamb, and pre-marinated options ensure seasoning enhances, rather than masks, the inherent character of each cut. Poultry will also be available, with selections to be announced soon. 

// Artisanal Pantry and Culinary Essentials 

The pantry at Fin & Bone is designed to elevate everyday cooking. House-made butters, pickles, rubs, and mayonnaise by head butcher Richard Douglas sit alongside Belberry ketchups, aged soy sauces, Tataki and miso barbecue sauces, and yuzu juice.  

Artisanal pastas, freshly baked breads, including sourdough, baguettes, and black sesame seed buns, premium olive oils, and balsamic vinegar from Modena aged up to 50 years, provide essential pantry staples. Guernsey A2 milk, sold in traditional UK-style glass bottles, UK cheeses such as cave-aged cheddar and Blue Shropshire, and pasture-raised eggs complete the selection, combining flavour with quality and nutrition. 

For those who enjoy outdoor cooking, barbecue woods, and chips, including Japanese Ubame oak charcoal, and a curated selection of handcrafted Japanese knives from Kuto complete the range, equipping home chefs with the tools to cook with precision and flair. 

To complement its offering, the team provides a bespoke sourcing service, ensuring that if a desired product is not available in-store, every effort is made to procure it. 

Fin & Bone is an invitation to explore the artistry of cooking with integrity. Each product embodies a commitment to clean, natural ingredients and exceptional taste, allowing home chefs to create dishes that are both nourishing and delicious. 

Fin & Bone is open Tuesday – Sunday from 9am – 8pm. For more information, visit the website or call +971 4 881 0015.