Fantastic on the BBQ, boneless chicken is a quick and easy option for the family...
£17.95
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£40.95
By butterflying a leg of lamb, you increase the amount of meat exposed to the...
£33.95
A real BBQ favourite, cook it low and slow for melt-in-the-mouth tenderness. This neck-end pork...
£20.00
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
Our BBQ Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
£24.50
Crafted in small batches and carefully filtered, filled, and sealed by hand in South-East London....
£6.99
Our beef fillet steak is the most tender and sought-after cut, prized for its buttery texture and delicate flavour. Sourced from grass-fed Aberdeen Angus and Hereford cattle, raised on the lush pastures of Ayrshire, Scotland, and Wexford County, Ireland, this cut is known for its exceptional tenderness and depth of flavour.
Naturally lean yet incredibly succulent, the fillet steak is hand-selected and aged for a minimum of 21 days to enhance its tenderness while allowing its subtle, refined flavour to develop. Thanks to its fine-grained structure and minimal fat content, it offers a beautifully clean, almost silky mouthfeel, making it a favourite for those who appreciate premium, restaurant-quality steak.
Pan-fry, griddle or barbecue over high heat, this cut requires minimal preparation to let its natural qualities shine. Whether you're celebrating something special, treating yourself to a steak night, or just elevating a midweek meal, our fillet steak is the perfect choice for those who love exceptional dry-aged, grass-fed beef.
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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