Butchery
Every steak, joint, chop, burger and banger we sell comes from Yorkshire
Our master butcher, Paul, selects the best meat from farms with the highest welfare standards. We are so proud of the quality of our meat that we have viewing window in to the butchery preparation room so you can see the cuts of meat being prepared and even watch your sausages being made!
Our beef is hung for at least three weeks for the full flavour to develop.
Our butchers are happy to offer advice and cooking tips and prepare cuts to order.
Food writer and broadcaster, Jay Rayner, recently had a lesson in butchery from Paul.
We’re open:
Monday to Saturday
9.00am and 5.30pm,
and Sunday
between 10.00am and 4pm
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