Our free-range Bronze Turkeys are reared by Goodman’s Geese, a family-run farm in the Worcestershire...
£108.00
There are few cuts of beef as effortlessly luxurious as a whole beef fillet. As...
£77.90
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£44.50
The shoulder is one of the most rewarding lamb cuts to cook slowly. Rich in...
£22.55
Cut from the loin and expertly French trimmed by our butchers, this is one of...
£13.95
Norfolk Black Chickens are a traditional heritage breed, slow-grown on small, high-welfare farms in East...
£25.95
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
£27.50
Extremely tender with a delicate flavour. It is often roasted whole or sliced thinly and...
£34.00
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
Award Winner
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de Boeuf, is a steak lover’s dream. Thick-cut with the bone intact, it delivers unrivalled depth of flavour - the marbling slowly melting into the meat as it cooks, the fat crisping to perfection, the bone working its magic to lock in all the juices.
Sourced from grass-fed, native breed cattle, raised on the pastures of Ayrshire and Wexford County, each ribeye is dry-aged for at least 28 days to enhance its natural beefy flavour. With a rich, buttery succulence and the kind of crust that only the best beef can achieve, this is a steak that commands attention.
Weighing a minimum of 1kg, it’s perfect for sharing between two or three, or for one with an appetite as big as its flavour.
Watch Henry Harris cook the perfect ribeye on the bone!
The king of all steaks, this dry aged ribeye has a rich buttery taste with a rugged texture. A showstopper at the barbeque!
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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.
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