Beef

For many the fillet is the pinnacle of great beef. Our fillets are dry-aged, made from Traditional British Breeds and are undoubtedly the most tender steak you will find. We slice them thick to ensure they’ll be juicy and succulent, all you could possibly wish for in this leanest of steak cuts. The Chateaubriand is, of course, the thick end (front head) of the fillet.

£50/kg

Named for the “eye” of fat in the middle of the steak this might well be the ultimate blend of fat and meat. The fat ensures succulence, spreads flavour and causes caramelisation to create the ultimate tender steak with unrivalled depth of flavour.

2 x 250g steaks - serves two.

£28/kg

This is roast beef magic, left on the bone to preserve flavour and richly marbled to ensure caramelisation as you cook. It’s the ultimate centrepiece, with its French trimmed ribs protruding and the fabulous colour of grass-fed beef darkening with roasting. Succulent where it matters and rich in flavour and texture.

£22/kg