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 statement cut, the tomahawk is a ribeye taken from the fore-rib with the full rib bone left intact and French-trimmed for presentation. Cut thick and left on the bone, it combines the rich marbling of ribeye with the added depth of flavour that comes from cooking on the bone.
Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each steak is carefully dry-aged for a minimum of 28 days to enhance flavour and tenderness.
Best cooked over a high heat, whether on the barbecue or in a hot pan and finished in the oven, the fat renders through the steak as it cooks, delivering a juicy centre and a well-developed crust. Designed for sharing, each tomahawk weighs approximately 1.2kg and serves up to three people.
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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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