sourced from the Forest of Bowlands sweeping moorland & the beautiful Lake District, grass fed & dry aged for at least 28 days by our 3rd generation butchers Albert Matthews in their Bury based Himalayan salt chamber, served with roasted bone marrow & your choice of sauce; classic bearnaise (e)(d), green peppercorn (d) or Tuxford & Tebbutt blue cheese (d)
FILLET (170g)
the leanest, most luxurious & tender of cuts, aged on the bone for added flavour, cook no more than medium-rare to do this delicacy justice, then marry it’s silky textures with Chateau des Bardes’ St. Emilion Grand Cru or the acclaimed Ceres ‘Composition’ Pinot Noir
SIRLOIN (225g)
located between the rib & fillet, sirloin has a perfect balance both lean & succulent, ideal with ‘Red Knot’ a blend of Grenache-Syrah-Mourvedre or a Barbera d’Asti from Piedmont’s Enrico Serafino
RIBEYE (280g)
from the rib end of the sirloin, high marbling throughout makes this a real flavoursome cut, medium is perfect, especially alongside ‘Puro’ Malbec or The Federalist’s Cabernet Sauvignon
Mains
Roast Breast of Goosnargh Chicken
Chicken livers, spring onion hash browns & truffle foam (d)(c)
CRISPY CAULIFLOWER & BROCCOLI (vegan)
Rice noodles, coconut & chili broth
Roast Cod Fillet
Chickpea & chorizo stew
Gloucestershire Old Spot Pork Belly
Creamed cabbages, apple fritters, grain mustard jus