Longhorn cattle traditionally reared in sunny North Yorkshire, hung for at least 28 days and simply cooked on a real charcoal grill.
All our meat comes from The Ginger Pig, Observer Food Monthly Producer of the Year. As well as dictionary thick steaks, we have ribs and pork chops from big happy Tamworths, racks of lamb from a flock of Swaledales grazed on heather moorland, whole seabass and a range of vegetarian options for the less carnivorously minded.
