About us
A butcher’s son and a charcoal grill.
We grew up behind a butcher’s counter, so we buy whole animals and age them ourselves rather than ordering boxed cuts.
That is why the menu changes: when the rib-eyes from one animal are gone, the next cut takes their place.
Where it comes from
Two farms, native breeds, grass all year.
LonghornSlow-growing, well-marbled, finished on grass.Hill farm
HerefordRich and buttery, the classic steak breed.Valley farm
Lumpwood charcoalBritish oak and ash, no briquettes, no gas.Coppice
Wednesday to Sunday, from five
The côte de boeuf feeds two. Book ahead for it.
We age a few each week and they go first. Mention it when you book and we will keep one back.