We’re a family business, established in 1933, and we understand that providing the best sustainable meat from gate to plate is more important than marketing promises. Our reputation has been built on our uncompromising commitment to provenance, fair trade with farmers and especially sourcing the finest meat.
Our time consuming dry ageing process for beef has been perfected and we know it is the only way to develop the texture and flavour of the product; our relationship with all our suppliers has developed so far over the years that the top 5% of their yield is reserved for us and so for you.
Our team of Master Butchers work with chefs on our menu inspiration days to develop new products in our independently assessed cutting plant where hygiene is paramount.
Our staff, many of whom have stayed with us for over 20 years, share and understand our family philosophy of integrity and experience over the fast buck and quick fixes.