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
Carrot and swede mash
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.
And for dessert...
Sticky Toffee Pudding
Sam’s home-made sticky toffee pudding with sticky toffee sauce