30-day dry aged beef rib 

native breed cattle sourced via Philip warren butchers in Cornwall. dry-aged for 30 days, we season with salt and cracked black pepper before smoking over English oak for approx 8-10 hours. we hot hold until on order.

once on order, we grill over charcoal on medium fire. as each side is grilled, it is coated in our house barbecue glaze before being rotated. this process is repeated half a dozen times allowing the fat from the pork belly and sugars from the barbecue glaze to char and caramelise, while the dripping fat on the coals permeates the meat above with smoke.

served with pickled redd chilli. the vinegar cuts the rich fattiness and the chilli adds a bit of crunch nd heat.

house barbecue sauce | onion, garlic, cider vinegar, apple juice, sugar, cumin, chilli, pepper, tomato ketchup.  

pickled red chillies | cider vinegar, sugar, salt.  

allergens | mustard [m/c], sulphites [r]