Pork Rib Eye Chop

Butcher's Cut Pie

Pacific Catch

The favourite of Don Draper and all the Mad Men.

Old Fashioned* Rocks

Winter Negroni* Rocks

Beefeater Gin, lavender, elderflower & Prosecco. Floral, elegant, and effervescent.

English Riviera No.5 Coupette

Dry Aged up to 55 days - we use the whole animal to make something of everything.

Roasts almost as good as Mum's

T-Bone

Smoked Beef Ribs

Pigs in Blankets

Cheese Plate

Garlic Bone Marrow

Butcher's Cuts

Rib-eye

Denver Rump Cap

Steaks

This is for you, dear sharers. Pre-chop bites followed by a heady mix of beef, pork and lamb chops piled high on charcoal-grilled flatbreads with a choice of side each.

Chops

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Yuletide Burger

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Old Forester Bourbon, redcurrant, maple, pimento, Aztec chocolate bitters & lemon.

Currant Affairs

Have a chat with one of our team for today's flavours.

A Bowl of Ice Cream

Take the pork rib eye chops out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Prepare the Pork Chops

Mince Garlic

Chop Fresh Rosemary

In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a marinade. Rub this mixture all over the pork rib eye chops.

Season the Chops

Heat a large skillet over medium-high heat. Add a little olive oil to the pan.

Preheat the Pan

Once the pan is hot, place the seasoned pork chops in the skillet. Cook for about 5-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C) and are nicely browned.

Cook the Pork Chops

Remove the pork chops from the skillet and let them rest for about 5 minutes before serving. This allows the juices to redistribute.

Rest the Chops

Serve the pork rib eye chops on a plate. Garnish with fresh parsley and lemon wedges for added flavor.

Plate the Dish

Pork Rib Eye Chops

Olive Oil

Garlic

Fresh Rosemary

Salt

Black Pepper

Lemon Wedges

Fresh Parsley

In a large bowl, combine the all-purpose flour and salt. Mix well to combine.

Mix Dry Ingredients

Add the unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

Cut in Butter

Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. You may not need all the water.

Add Ice Water

Turn the dough out onto a lightly floured surface and knead gently just until it forms a ball. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Form Dough

In a large skillet over medium heat, add the ground beef and ground pork. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Cook the Meat

Stir in the chopped onion, minced garlic, diced carrots, and diced celery. Cook until the vegetables are tender, about 5-7 minutes.

Add Vegetables

Pour in the beef broth and Worcestershire sauce. Sprinkle in the thyme, salt, and black pepper. Stir well and let it simmer for about 10 minutes until slightly thickened.

Add Liquid and Seasoning

Remove the skillet from the heat and let the filling cool slightly before adding the beaten egg to bind the mixture.

Cool the Filling

Preheat the Oven

On a floured surface, roll out one disk of dough to fit a 9-inch pie pan. Carefully transfer the rolled dough to the pan.

Roll Out Dough

Pour the meat filling into the pie crust and spread it evenly.

Fill the Pie

Roll out the second disk of dough and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut slits in the top crust for steam to escape.

Top the Pie

Bake the pie in the preheated oven for 40-45 minutes or until the crust is golden brown. Let it cool for a few minutes before slicing.

Bake the Pie

All-purpose flour

Unsalted butter

Ice water

Ground beef

Ground pork

Onion, chopped

Garlic, minced

Carrots, diced

Celery, diced

Beef broth

Worcestershire sauce

Thyme, dried

Black pepper

Egg, beaten

In a bowl, combine soy sauce, honey, lime juice, sesame oil, minced garlic, grated ginger, black pepper, and red pepper flakes. Whisk well until honey is dissolved.

Prepare the Marinade

Place the salmon and cod fillets in a shallow dish. Pour half of the marinade over the fish, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Fish

In a separate bowl, toss the asparagus, bell peppers, and zucchini with a little olive oil and salt. Set aside.

Prepare the Vegetables

Preheat the grill to medium-high heat. Remove the fish from the marinade and place it on the grill. Cook for 4-5 minutes per side, or until the fish flakes easily with a fork.

Grill the Fish

While the fish is grilling, add the prepared vegetables to the grill. Cook for about 5-7 minutes, turning occasionally until they are tender and slightly charred.

Grill the Vegetables

On a serving platter, arrange the grilled fish and vegetables. Drizzle the remaining marinade over the top.

Sprinkle sesame seeds and chopped cilantro over the dish. Serve with lime wedges on the side.

Garnish

Fresh Pacific Salmon

Fresh Pacific Cod

Soy Sauce

Honey

Lime Juice

Sesame Oil

Ginger, grated

Red Pepper Flakes

Asparagus, trimmed

Bell Peppers, sliced

Zucchini, sliced

Sesame Seeds

Fresh Cilantro, chopped

Lime Wedges

In a rocks glass, place the sugar cube and add 2 dashes of Angostura bitters. Muddle them together using a muddler or the back of a spoon until the sugar is dissolved.

Muddle the Sugar

Pour 2 ounces of bourbon or rye whiskey into the glass over the muddled sugar and bitters mixture.

Add Whiskey

Fill the glass with 4 ice cubes, allowing the whiskey to chill and dilute slightly.

Add Ice

Take a strip of orange peel and twist it over the drink to release its oils. Drop the peel into the glass as a garnish.

Garnish with Orange Peel

If desired, add a maraschino cherry on top for an extra touch of sweetness.

Optional Cherry Garnish

Bourbon or Rye Whiskey

Sugar Cube

Angostura Bitters

Orange Peel

Ice Cubes

Maraschino Cherry

Begin by placing your glass in the freezer or refrigerator to chill while you prepare the drink.

Chill Your Glass

In a mixing glass filled with ice, combine 1 cup of gin, 1 cup of Campari, and 1 cup of sweet vermouth. Stir well for about 30 seconds to chill and dilute the mixture.

Mix the Ingredients

Remove your chilled glass from the freezer or refrigerator. Strain the mixture from the mixing glass into your chilled glass over fresh ice.

Strain into Glass

Express the oils from a piece of orange peel by twisting it over the drink, then drop it in. Add a fresh rosemary sprig for an aromatic touch.

Add Garnish

Serve immediately and enjoy your Winter Negroni on the rocks!

Serve

Campari

Sweet Vermouth

Fresh Rosemary Sprig

In a small saucepan, combine 1 cup of water, 1 cup of sugar, and 1 tsp of dried lavender flowers. Heat over medium until sugar dissolves. Remove from heat and let steep for 30 minutes. Strain out the lavender flowers and allow the syrup to cool.

Infuse Lavender

Chill a coupette glass by filling it with ice water while preparing the cocktail.

Chill Glass

In a cocktail shaker filled with ice, combine 2 oz of Beefeater Gin, 1 oz of elderflower liqueur, and 0.5 oz of lavender syrup. Shake well until chilled.

Combine Ingredients

Remove the ice water from the coupette glass and strain the mixture from the shaker into the chilled glass.

Strain

Top the strained cocktail with 3 oz of Prosecco, pouring gently to maintain the bubbles.

Add Prosecco

Garnish with 2 pieces of edible lavender flowers on top of the drink for an elegant touch.

Garnish the Drink

Beefeater Gin

Elderflower Liqueur

Dried Lavender Flowers

Lavender Syrup

Prosecco

Edible Lavender Flowers (for garnish)

Select a high-quality whole beef animal ideally aged between 21 to 55 days for optimal flavor.

Choosing the Animal

Hang the whole animal in a temperature-controlled environment (34-38°F or 1-3°C) with low humidity for at least 21 days and up to 55 days. Ensure good air circulation during this period.

Dry Aging Process

After aging, trim off the dried outer layer of the beef to reveal the tender and flavorful meat inside.

Trimming

In a bowl, combine sea salt, black pepper, garlic powder, dried thyme, and dried rosemary to create a seasoning rub.

Preparing the Rub

Generously apply the seasoning rub all over the trimmed meat to enhance flavor. Let the meat sit at room temperature for 30-60 minutes before cooking.

Applying the Rub

Heat olive oil in a large skillet or grill over medium-high heat. Sear the meat on all sides until a nice crust forms (about 4-5 minutes per side).

Cooking the Meat

If desired, add fresh herbs during the last few minutes of cooking for added flavor. Cook until the internal temperature reaches your desired doneness.

Finishing Touches

Remove the meat from heat and allow it to rest for 10-15 minutes before slicing to retain juices.

Resting

Whole animal (beef)

Sea salt

Garlic powder

Dried thyme

Dried rosemary

Olive oil

Fresh herbs (optional)

Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the chicken properly.

Rinse the whole chicken under cold water and pat it dry with paper towels. Ensure the cavity is clean.

Prepare the Chicken

In a small bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Rub this mixture all over the chicken, including inside the cavity.

Season the Chicken

Stuff the cavity of the chicken with fresh rosemary and the halved lemon. This will infuse flavor during roasting.

Add Aromatics

Peel and chop the carrots and potatoes into large chunks. Peel and quarter the onion.

Chop the Vegetables

Place the chopped vegetables in a large roasting pan. Drizzle with a little olive oil and sprinkle with salt and pepper, tossing to coat evenly.

Arrange Vegetables

Place the seasoned chicken on top of the arranged vegetables in the roasting pan.

Place the Chicken

Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C).