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
These marinated boneless poussins are sure to add a little sweetness to your next BBQ. With...
£16.95
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
Cut from the hindquarter, rump is a hardworking muscle that delivers bold beef flavour and a firmer texture than more tender loin cuts. Well worked and naturally lean with a good layer of flavourful fat, it responds particularly well to high-heat cooking.
Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each rump is carefully selected and dry-aged for a minimum of 28-days to deepen flavour and improve tenderness.
Best cooked quickly in a hot pan or over charcoal, where it develops a rich crust while staying juicy when served medium-rare. Equally good cooked as a whole roasting piece for sharing or portioned into individual steaks for the barbecue.
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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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