Our Meat & Sourcing
- Overview
- Our Meat & Sourcing
What rare breeds do you use?
Our beef comes from British rare breed cattle. For pork, we use Old Gloucester Spot, one of Britain's oldest and most endangered pig breeds. Our lamb is Salt Marsh lamb from the co ...
Who butchers the meat?
All our meat is butchered on the premises by our master butcher. This means every cut — from the T-bone to the flat iron — is prepared in-house to our own specifications. You can s ...
Where does your meat come from?
All our beef, lamb, pork and chicken is sourced from rare breed, free-range British farms. We work directly with independent British farmers who share our commitment to animal welf ...
Can I buy raw meat to cook at home?
Yes. Our butchery counter sells cuts of free-range rare breed meat to take home. Ask our team for recommendations on what is available on the day.
What does dry-aged mean and why does it matter?
Dry-ageing is a process where the meat is stored in a controlled environment for an extended period — in our case between 28 and 45 days depending on the cut. During this time, nat ...