09/09/2026
How incredibly lucky we are to sell, cook with, talk about, this seriously special 🥩 is never lost on us. We still get excited every time a new delivery from Peter Hannan arrives.
Our house beef comes from Aberdeen Angus, Hereford and Shorthorn cattle bred on the Glenarm Estate and surrounding farms in Northern Ireland.
It’s then dry-aged for up to 45 days in Peter Hannan’s Himalayan salt-brick chamber, developing that wonderful sweetness, depth of flavour and tenderness we love so much.
Peter has spent years perfecting the process and we’re very fortunate to be one of only a handful of butchers in the UK selling these steaks from our counter.
Come and have a look. Better still, ask us about it.