Fantastic on the BBQ, boneless chicken is a quick and easy option for the family...
£23.05
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£44.50
Butterflied and boned by our butchers, this leg of lamb is opened out to create...
£34.50
Cut from the loin, close to the backbone, baby back ribs are a naturally tender...
£8.80
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Venison loin is the perfect cut for a celebratory Venison Wellington.
£37.00
Our Beef Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Harvested from the Galician coast, these plump mussels are carefully selected and preserved in a...
£4.95
Bestseller
There’s a reason rolled dry-aged sirloin is a favourite for a proper roast - it’s full of deep, rich flavour, wonderfully tender, and effortless to cook and carve. Taken from the loin, where the meat is naturally succulent, this joint is dry-aged for a minimum of 28 days to intensify its flavour before being expertly rolled and tied by our butchers.
Whether it's gracing the table for a Sunday family gathering or marking a special celebration, this joint promises to impress. Its ease of preparation and carving ensures that you spend less time in the kitchen and more time enjoying the company of your guests.
Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each joint is carefully dry-aged to enhance flavour and tenderness.
Allow 250-300g per person.
Read More
Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.
Are you sure you want to sign out