December
The Festive Roast
This month, without surprise, we’re shouting about the thing we do best, a traditional British roast dinner, lapped up with all the trimmings of course.
With the additional excitement of Turkey hitting our festive menus, there’s all the more reason to indulge in crispy roasties, tender slow-cooked cuts, maple-glazed roasted vegetables and double-egg Yorkshire puddings.
All our meat is sourced carefully from farmers throughout Britain, with each ingredient cementing our three-star Sustainable Restaurant Association award, which is the highest level a business can achieve.
Each delightful festive dinner includes three belt-loosening courses, plus there’s a speciality menu just for the Youngsters.
Our roasts are best paired with something a little rich and elegant, such as Bodega Norton’s Finca La Colonia Malbec.
November
Celebrating slow-roasted Ox Cheek.
This month we’re highlighting the indulgence of the perfect comfort food, slow roasted Ox Cheek.
We’ve taken this hearty, flavour-packed cut and incorporated it into a few of our fresh Autumnal plates, such as in creamy croquettes, the ideal appetiser to start your dining with us.
Additionally, a new but nonetheless firm favourite amongst our team, we’re showcasing this coveted cut in our Ox Cheek Macaroni and Cheese, baked with a crispy top and drenched in rich, creamy sauce.
Regaining favour in recent years, Ox Cheek is a limited cut and is prized by butchers for its ability to withstand a long cooking process, making it ideal for a hearty braised dish.
Best paired with a full-bodied red, such as our Roccalana Montepulciano, it really is something special to try this Autumn.