Long before our steaks meet the grill, they're carefully dry aged, cut and hand-trimmed all done on the premises, to achieve incomparable flavour and texture. Our beef is 100% British grass-fed and dry aged for approximately 28 days in order to give our meat its exceptional quality.
Available at both lunchtimes and evening
Triple cooked chips or Herb rolled new potatoes
Vert pre (portobello mushroom, cherry vine tomatoes, watercress) or Mixed salad
Bursting with flavour, the marbling in this cut ensures the meat remains juicy and tender. Recommended - medium/ medium rare.
Known for its superior tender texture, this cut is low in fat, however retains an excellent depth of flavour. Recommended - rare.
A juicy, thick, well marbled steak, bringing the sirloin and fillet together on the bone to give an exceptional flavour. Recommended - medium rare.
One for the die-hard meat lovers, this awesome cut definitely delivers. Exceptional flavour and all the tenderness that is expected from prime rib. (Approximately 30-40 minute cooking time). Recommended - medium / medium rate.
The chateaubriand is the prized cut from the beef fillet. Deliciously soft and tender, the meat has a sublime subtle flavour. Served with a red wine jus
Seared on the outside, completely red throughout
Seared outside and still red 75% through the centre
Seared outside with 50% red centre
Seared outside with 25% pink showing inside
A slight hint of pink
Broiled until 100% brown
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