The sourcing of our meat follows the same principles as everything we have ever served in the restaurant. It comes from one of the 4 or 5 farms we work directly with. These small-scale producers are from Yorkshire, Galloway, Suffolk, Hereford and Leicestershire. All animals are butchered on-site before being aged appropriately in our cold room.
Full carcass allows lots of flexibility in terms of cuts. Our head butcher loves to chat about old or new cuts and sharing ideas about what to do with them.
If you want a specific cut please ask and chances are we can cut it or have ready for your next visit.
BREEDS AND ANIMALS CURRENTLY AVAILABLE
Aged for at least 28 days sometimes longer.
Beef is pasture-raised and finished from suckler heard. Breeds vary but are all beef breeds with no dairy crosses. What is most important to us is the diet and rearing which have in our opinion the most significant impact on flavour.
Veal is rose from dairy breeds, Ayrshire and dairy Short Horn.
Beef over 30-months old is occasionally available. This has a wonderfully intense flavour. Please ask if you are interested in this.
All outdoor raised, lamb is aged for 1 week and two weeks for the hogget and mutton.
All free-range rare breeds and cross-breeds.
Proper free range breeds which are hardy enough to have roamed for 75 days. Dry plucked and game hung for 1 week.