British Rare Breed Meats, Cooked over Smoke and Fire.


200g Dry-Aged Rump Cap

Boneless lamb rumps

Sticky pork ribs

All served with rosemary salted fries or in a grilled brioche bun, or both! Served with mustard mayo and scotch bonnet chimmichurri.

It’s a very simple menu, we alternate what meats/cuts we used in accordance to what’s at the butchers.