Christmas /New year 2024

We mainly source native breeds of cattle due to their small size and greater marbling. So, the breeds you’ll find most in our counter will be the likes of Hereford, Aberdeen Angus, British Blue and Shorthorn.
With great beef, comes great responsibility. That’s why we age all of our steaks for an absolute minimum of 21 days. If it isn’t 21 days, it’s not for sale. We believe that beef only gets better with age. 35 days is the sweet spot and 65 days is a treat!

Pork’s reputation for flavour has been sorely let down by the mass production market. Real old school slow growing breeds with plenty of fat and marbling are what we look for here. Breeds suchs as Gloucestershire Old Spot, Saddleback, Oxford Sandy & Black, and the king of them all, the Berkshire.
We age all of our pork for a minimum of 7 days, but on average we age for around 14-18 days. This means that the great flavour we start off with only gets more concentrated.