Hung on the bone, cut in the morning
Four to six weeks in the glass room, whole primals from district properties, and enough lime and chilli on the plate to stop it being heavy.
How the beef gets to the plate
Whole primals come in from properties in the district. They hang on the bone in the glass room, four weeks for the smaller cuts and six for a rib.
The butcher breaks them down on Tuesday morning and the board is written from what he cut, not the other way round.
Cooking is over charcoal, resting takes as long as cooking, and we will not hurry a rib for anybody. Order it when you sit, eat it two lots later.
Cuts
Rump cap, rib on the bone, and one cheaper cut worth knowing about.
Not beef
One fish, one meat-free plate, both from the same charcoal.
Sweet
Two, both cold, both with fruit off the range.
Kitchen and bar across the evening
Open
Open
Open
Boards, cheese and dark taps