Our beef is pasture-raised on exclusively grass fed diets, ensuring an intensely deep flavour and that sought-after marbling. Our beef is left to hang and dry-age between 21-42 days, making for a more tender and flavoursome experience.
Du filet mignon Black Angus Irlandais. Un morceaux, tendre et maigre mais goûteux, parfait pour préparer une fondu Bourguignonne.
Beef Fondue
Venison fillet is a classic roasting joint, boasting the outstanding tenderness and a rich, gamey flavour that makes it so prized. The joint allows for easy slicing into neat servings, and a discerning centrepiece.
Venison Fillet
