Slow cooked 28-day-aged rump of grass fed Limousin beef from North Yorkshire supplied by Fresh Butchers. Cooked in a water bath for unparalleled succulence and tenderness. Just sear the outside and pop in the oven for 10-15 minutes to serve.
Giant homemade Yorkshire puddings
Dripping roasted Lincolnshire Maris Piper roast potatoes
Buttered mixed vegetables
Our home-made gravy is where the magic happens. We make our own beef stock and add red wine, a root vegetable mirepoix (a flavour base made from very slow-cooked, diced vegetables, with butter and oil on a low heat without colouring or browning) bay leaf, thyme and garlic.
Celery, milk, mustard, sulphites, gluten
Home-made using fresh horseradish root and dairy fresh cream - the prefect accompaniment for our 28 day aged Beef Rump
Why not add a dessert?
Sam’s home-made sticky toffee pudding with sticky toffee sauce
Local dairy fresh double cream, sugar and the zing of fresh lemon juice. Refreshing and intoxicatingly indulgent.
Topped with festive spiced stewed plums and served with homemade shortbread biscuits on the side.
Rich red fruits, deliciously full with a spicy finish. The perfect partner to beef.
A classic combination. And a really classy wine. This one is soft, rich and perfect with red meat.