“Incredible steaks… A culinary lovesong to beef” Time Out
“The best steak we have ever eaten” Esquire
We serve dictionary- thick steaks from Longhorn cattle traditionally reared in sunny North Yorkshire and dry aged for at least 35 days. As well as mutton and lamb from Swaledales grazed on wild heather moorland and pork from big happy Tamworths. All our meat comes from multi-award winner The Ginger Pig and is simply cooked on a real charcoal grill.
