2017 brings big changes to the restaurant and is really exciting for us!
We have introduced a new small plate section to our menu giving more fish and poultry alongside all the old favourite cuts of beef. We’ll be serving our new dry age meats from our in house dry aging fridges- on display in the restaurant for all you meat lovers to see!
Not forgetting the addition of a new outdoor glass atrium making 2017 the biggest year for meat house since we’ve opened and we’re delighted in this big year for us to be supporting The Courier Business’ Awards.