Beef.

The majority of our beef comes from Local farms. The local farmers understand that to us quality is paramount so we have a great working relationship with them. With Wally's years of training with the MLC he knows exactly what he wants and only the best will do to grace your table! Our beef is matured so hopefully that when it does reach your table it should be a minimum of 28 days old. This means that you will get the best tasting and most tender beef around.

Choosing the meat

The most important thing is to buy quality meat. Make sure the beef you buy is a good dark red colour, not bright red, and has a nice marbling of fat.

                Why not try this recipe for a Rib On The Bone Roast?

1.       Heat the oven to 220C/fan 200C/gas 7. Season the joint heavily with freshly ground black pepper and sea salt, rubbing it into the fat and flesh.

2.       Heat the beef dripping or olive oil in a roasting tin and sear the meat quickly on all sides, including the ends, until you get a nice dark brown colour then remove the meat and set aside.

3.       Make a bed of the carrots, parsnips, onions, garlic and thyme in the bottom of the roasting tin and sit the meat on top. Roast for 20 minutes then turn the oven down to 160C/fan 140C/gas 3 and continue to cook for 20 minutes per 450g for medium or 15 minutes per 450g for rare.

4.       Take the roast meat out of the tin, wrap it in foil and rest it on a plate for a good 30 minutes.

5.       To make gravy, put the roasting tin over a medium heat, tip in a bottle of good red wine, scraping the crunchy bits off the base of the tin. Bubble until reduced by at least half. Add the stock and the juices you have caught on the plate beneath the beef, then sieve to remove the veg.