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
A true showstopper. Cut thick from the rib and left on the bone, our ex-dairy Côte de Boeuf comes from retired British Friesian dairy cows that have spent at least a year back on pasture after their milking years.
Finished slowly on a grass-fed diet, the beef develops distinctive rain-drop marbling and a deep, rich flavour that only older cattle can produce. The bone helps the steak cook evenly while adding even more depth and richness.
Dry-aged or 40 days, these steaks are generously marbled, intensely beefy and perfect for sharing.
Each steak weighs a minimum of 1kg.
Our ex-dairy beef comes from retired dairy cows - British Friesian - typically aged five years or older. This extra maturity gives the beef a deep red colour, fine flecked marbling and a generous creamy fat cover.
Sourced from farms on the west coast of Scotland, where lush grass and a temperate climate allow cattle to graze naturally, the beef develops exceptional flavour. We then dry age it for a minimum of 40 days, intensifying its rich, buttery, umami depth while naturally tenderising the meat.
The result is deeply flavoured beef with real character - prized for its richness and depth.
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