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
Our free-range pork belly porchetta is a true celebration of Italian tradition. Pork belly is...
£51.25
A traditional slow-growing breed, the Cornish Red is known for its rich flavour, natural succulence,...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Venison mince is rich and tasty, and a great alternative if you fancy experimenting with...
£7.50
Our Beef Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Harvested from the Atlantic waters of Galicia, these queen scallops are prepared in a traditional...
£12.50
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Cut from the tenderloin, beef fillet is the most naturally tender cut on the animal, prized for its fine grain and delicate flavour. Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, it delivers a clean, refined character with a soft texture and subtle depth of flavour.
Naturally lean, each fillet is carefully selected by our butchers and dry-aged for a minimum of 21 days to relax the muscle fibres and gently concentrate flavour. With very little connective tissue or intramuscular fat, the fillet has a delicate bite and clean finish that sets it apart from richer steak cuts.
Best cooked over a high heat in a pan, on the grill or over charcoal, the fillet develops a rich crust while remaining tender within. We recommend serving medium-rare with simple seasoning to let the quality of the beef speak for itself.
Allow 200-250g per person.
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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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