Chateaubriand Chops

Chateaubriand ChopsDry aged beef fillet cut from our premium grass fed cattle. Prized for being the most tender of steak cuts with a delicate beef flavour. Cut from the thick end of the fillet usually weighing between 750 1000g this makes for an indulgent roast and is a perfect roast to share. This is best served rare or medium rare, don't leave it to chance and make sure you've got it spot on with a thermometer. We like to cook this using the reverse sear method.

beefy finish and a pronounced smoke ring when cooked properly

F Dick Dickoron Steel 12 Inch Oval Sapphire Cut

These typically weigh between 800g and 1kg and are perfect to share or a serious feast for one

feasting on grasses

This is cut on the bone for presentation and flavour

This makes for an exceptionally luxurious roast with very tender sweet meat

Once slaughtered the birds are dry plucked with wax before being dry aged under refrigeration for at least fourteen days to develop an even fuller flavour

Our coveted selection spans chefs knives

the connective tissue breaks down into rich gelatin

Using an oil based marinade means no additional oil is needed in the cooking

Boneless slices of lamb leg make for a fuss free eating experience with no bone to contend with

free range eggs and freshly baked bread from French Village Bakery