Sourced from Scotland’s award winning AA farmers, we are privileged to sell you the best beef from the UK. Dry aged on the bone for a minimum of 28 days, it ensures that an excellent flavour and tenderness.

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Steaks are cut from the ribs and can be boneless or bone in. Rib eye is considered to be the juiciest and most tender cut. This is in large part because the rib section is marbled with thin layers of fat that add a tremendous amount to the overall flavour. When cut, “bone in” the extra moisture and fat along- side the bone helps to add to the tenderness and enhance the flavour.

2 - T-BONE

Contains a T-shaped bone with meat on each side. The larger side is a strip loin and the smaller side contains a tenderloin. Since the T-Bone steaks are large in size and contain two of the most prized cuts of beef, they are one of the most osught after cuts for people who love steak.


An extremely tasty and tender steak with a good cover of fat on the outside and well marbled through the centre. We trim each steak so that it keeps a thin, even layer of fat on the outside to maintain the famous sirloin taste.


The most expensive cut on the animal, this is extremely lean and tender. If you ever wonder at the high price of fillet, remember that there is only 5kg of fillet on the animal, as opposed to about 50kg of stewing beef.

5 - RUMP

This is a lean, tender cut but full of flavour

Chefs Recommendations:

Prime Chicken

Chicken breast infused with lime, chilli flakes and lightly seasoned; oven backed and grilled in a mouth watering sauce and topped with a rocket salad.

Sea Bass

With spring onions mash roasted cherry tomatoes and lemon butter sauce

Our Famous Buffalo Ribs

The tastiest Ribs in town! Succulent beef ribs marinated in chilli and herbs and glazed in a Texan barbecue sauce.

Grilled Lamb Chops

Prime lamb chops lightly seasoned and grilled, served on bed of roasted green beans, topped with a mint gravy and roasted cherry tomatoes.