A leg of lamb makes a wonderful roast. There are two main approaches; either roast...
£28.95
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£40.95
Slow cooking lamb shoulder allows the connective tissue to break down over time, rendering it moist,...
£20.50
Our free-range pork belly porchetta is a true celebration of Italian tradition. Crafted from pork...
£45.00
A traditional slow growing breed, the chickens are reared in Wiltshire under the watchful eye...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
£24.50
Our BBQ Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Crafted in small batches and carefully filtered, filled, and sealed by hand in South-East London....
£6.99
Our beef fillet steak is the most tender and sought-after cut, prized for its buttery texture and delicate flavour. Sourced from grass-fed Aberdeen Angus and Hereford cattle, raised on the lush pastures of Ayrshire, Scotland, and Wexford County, Ireland, this cut is known for its exceptional tenderness and depth of flavour.
Naturally lean yet incredibly succulent, the fillet steak is hand-selected and aged for a minimum of 21 days to enhance its tenderness while allowing its subtle, refined flavour to develop. Thanks to its fine-grained structure and minimal fat content, it offers a beautifully clean, almost silky mouthfeel, making it a favourite for those who appreciate premium, restaurant-quality steak.
Pan-fry, griddle or barbecue over high heat, this cut requires minimal preparation to let its natural qualities shine. Whether you're celebrating something special, treating yourself to a steak night, or just elevating a midweek meal, our fillet steak is the perfect choice for those who love exceptional dry-aged, grass-fed beef.
Allow 200-250g per person.
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Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.
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