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
Bestseller
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de Boeuf, is a steak lover’s dream. Thick-cut with the bone intact, it delivers unrivalled depth of flavour - the marbling slowly melting into the meat as it cooks, the fat crisping to perfection, the bone working its magic to lock in all the juices.
Sourced from grass-fed, native breed cattle, raised on the pastures of Ayrshire and Wexford County, each ribeye is dry-aged for at least 28 days to enhance its natural beefy flavour. With a rich, buttery succulence and the kind of crust that only the best beef can achieve, this is a steak that commands attention.
Weighing a minimum of 1kg, it’s perfect for sharing between two or three, or for one with an appetite as big as its flavour.
Watch Henry Harris cook the perfect ribeye on the bone!
The king of all steaks, this dry aged ribeye has a rich buttery taste with a rugged texture. A showstopper at the barbeque!
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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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