BUTCHERY
One of the things that sets our restaurant apart is our in-house butchery. We source our animals from ethical, high-quality producers across the United Kingdom.
CUT OF THE WEEK
WHAT'S GOOD ON THE BLOCK RIGHT NOW?
Onglet Steak
Our shop manager Dale has been thoroughly enjoying this flavoursome yet often under-appreciated cut this week.
Onglet, or hanger steak as it is also known, is technically an offal cut and sits just beside the kidneys on the fillet side of the cow.
Onglet, historically, was kept away from sale by butchers of old as this inexpensive cut holds an incredible amount of flavour and is exceptionally tender if butchered, cooked and sliced correctly.
£13.00
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