Friday
Tender, with a juicy, full flavour imparted by careful Dry-Ageing.
Antony Bourdain’s favourite Cut - and France's choice Bistro Steak - Onglet has a big, fantastic and unique flavour all of its own - with an old fashioned real meaty flavour.
Richly flavoured, hand diced meat, perfect for slow cooking.
An absolute Masterpiece of a Dry Aged Burger.
100% pure Meat, perfectly ground and seasoned with a little Salt and Pepper.
Make room Baby Back Ribs - these are seriously flavoursome!
Changes the way you look at Breast of Lamb - forever!
Skewer, casserole or ask for it to be stripped for stir fries.
Minced Lamb and Garlic, seasoned with Mixed Herbs to perfection.
A mild lovely flavour with fried Onions and Gravy - just add Bacon.
Gaining a big following in restaurants across the country.
Chicken Paupiette - a succulent roasting joint for two to three servings.
Handmade, Free Range Chicken Kiev, made with the secret Godfrey recipe.
Whole bone-in Breast of Chicken - skin-on for a big appetite.
Cut from our best Free Range slow-grown Premium Quality Chickens.
A family favourite - ideal for stews, roasting and barbecueing.
Gold award-winning Chicken Legs coated in mild Cajun Herbs.
Our original 1905 recipe! - a unique Sausage with a robust, really old-fashioned flavour.
A classic Cut. Tender bone-in Chops to grill, roast or fry.
Marinated in a sweet Chinese Sauce - ready to grill, bake or barbecue.
A very tender Cut, that is perfect for breading, or just flash frying.
