Food

I really don't think they would have a problem doing 400g. I said, "can you mince the following for me..." and they went "yeah sure"...
I went to Borough stall at lunch time on a Fri. They weren't busy.
Actually just call them up.

^^ ha, yeah. Gawd I had sushi for lunch at 12pm and now I'm starving! Could do with that juicy burger right now.

So, yeah, went along to the ginger pig in shepherd's bush at lunch and the butcher talked me out of going for the premium selected-cuts mince. Well, he put me off by telling me what it would cost for a kilo and that their standard steak mince was made from offcuts of aged ribeye, which is my favourite cut anyway (he had clearly had similar requests before and didn't think it was worth it).

Had decided I'd go the whole hog, buy a kg and make spag bol with the remnant (doing RotFL on sunday so fancy a good carb-load saturday night)... but a quick cost v benefit analysis of spending £25+ for a kilo of beef mince was performed and I just can't believe it could be 3 times as good as their standard mince (he also gave me, for free, about 800g of freshly minced beef fat to mix through to up the fat ratio of the mince - top bloke) - totally believe that the bespoke mince of selected cuts will be better, and will undoubtedly go for it at some point when cooking for friends and going all-out, but not sure I can justify it for a night of guilty sliders/beer/football when the vegetarian girlfriend is out for the evening...

Anyway, tl/dr, cheers for advice, will definitely try that ratio when I decide to go mincing.