One fire,no shortcuts.
Wood burned down to coal, a grate you crank by hand, and a cabinet full of time. Everything we do bends toward one flame.
Four steps, anda lot of waiting.
Nothing here is quick, and none of it is clever. It is buying well, waiting long enough, and then paying attention for the eight minutes that matter.
- 01
Sourced on the bone
We buy whole primals from a handful of farms, graded for marbling, never portioned before we see them. The cabinet decides the rest.
- 02
Aged in glass
Every cut hangs in the dry-aging room between 35 and 85 days. Airflow, cold and time draw out the water and concentrate the flavour into something older and deeper.
- 03
Grilled over open flame
One fire, no gas. Wood burns down to coal, the grate rises and falls by a hand crank, and the chef reads the heat by feel. Char is a seasoning here, not an accident.
- 04
Rested and finished
Off the fire and onto warm wood to rest, then herb butter, flaky salt, roasted garlic and a spoon of red-wine jus. Carved at the pass, never in the kitchen.
Time onthe bone.
Behind glass, in the cold and the dark, the cuts hang and change. Airflow draws the water out; time turns what is left into something nuttier, older and far more concentrated than fresh beef ever tastes.
- Marbling 81.2 kg, to share
Long-bone rib, crusted over open coals and carved at the pass. Built for two, or for the greedy.
on the bone
Salt, smoke anda knob of butter.
We season simply and late: flaky salt, cracked pepper, rosemary and thyme from the pass. Off the coals, a disc of café-de-Paris butter melts into the crust, with roasted garlic and a spoon of red-wine jus alongside. Good beef does not need hiding.
Readthe heat.
Every cut comes off by internal temperature, not by the clock, and rests before it reaches you. Here is what each stage does at the core, and how long the fire works to get there.
Medium Rare
Warm red centre, the way the grill chef would send it. Our house recommendation.