In England, our restaurants are closed until 2nd December. For all other areas, restaurant opening and closing times will reflect National and Local restrictions.
As the name suggests, Rump is found towards the rear of the cattle. As the working muscle of the cattle, it has a firmer texture and less fat compared to other steaks, but is without doubt one of the most flavoursome cuts. Due to the lack of fat we recommend it be cooked medium rare.
A timeless cut, Ribeye comes, as it suggests, from the cattle’s rib area. It has a wonderfully rich flavour and because it contains soft fat marbling, it is beautifully tender. We think Ribeye is best cooked medium rare or as this allows the fat to melt into the steak, adding to the rich flavour and giving the steak a lovely succulent texure
The finest cut, located alongside the Sirloin. This area is rarely used by the cattle, so the Fillet remains extremely tender and has a delicately mild flavour. To retain the cut’s natural tenderness, we’d suggest serving it medium rare and ideally not cooked past medium well.
The classic ‘Loin’ cut, Sirloin is taken from the upper middle of the cattle. This region isn’t naturally overworked and has a covering layer of fat, so remains beautifully tender. Sirloin is known to be an ‘all-rounder’, cooking well from rare through to well done. We do however recommend it be cooked medium so the fat melts through the meat.
While we already hold our restaurants to high standards of cleanliness, we've taken extra steps during the COVID-19 crisis to make sure they're as safe as possible for you, your families and our team members.
We want to show a little extra appreciation for our everyday heroes, by giving you 25% off food bill* until March