Is centred on top notch dry-aged steaks matured on the bone for a minimum of 30 days and then fired over white hot oak, beech, hickory and cherry wood. All our beef steak is from the peaty burns in the glens of Scotland and sourced from our partner MACDUFF where proper husbandry is absolutely paramount. The cattle are fed on a grass diet, which ensures they have a healthy lifestyle and this gives the meat an excellent fat marbling for maximum juiciness and flavour.
I also feature free-range orchard fed pork, poultry, South Downs lamb and wild Game specialities including a venison stew with a chocolate stout alongside super fresh fish from the day boats and of course some Great British pub classics. It is deliberately not an extensive menu, but a well-chosen array of grills and dishes to suit all pockets, which I think you will really enjoy. Packing in the maximum amount of flavour and texture is the cornerstone of my cooking.