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
Award Winner
Made from aged beef chuck and rib cap, these burgers are minced twice for a loose, open texture that allows the beef to cook evenly while retaining its natural juiciness. Chuck brings depth of flavour, while rib cap adds richness and fat for succulence and that lovely beefy flavour.
No seasoning is added, allowing the quality of the beef to come through - we recommend a simple seasoning of sea salt and black pepper just before grilling. The burgers form a proper crust over high heat while staying juicy in the centre.
Each burger weighs approximately 155g and is cut to 4 inches thick.
“We enjoyed its lovely juicy flavour and clean finish. A very moreish burger.” - Great Taste Awards
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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