Occasions
What are youcooking for?
A date night, a backyard barbecue, a Sunday roast. The cuts that suit each one.
- 01
One big joint, the whole family, no rushSunday RoastA proper roast for the table: a standing rib of beef, a rolled brisket or a rack of pork, with the gravy bones and dripping to go with it. We trim and tie every joint at the counter and write the cooking times on the label.The plan: Slow oven, sharp knife, plenty of gravy6 Items - 02
Two steaks, one pan and a good sauceDate NightA dinner for two that looks like more effort than it is. Dry-aged ribeye or a tomahawk to share, a board of charcuterie to start, and peppercorn sauce or bone marrow butter to finish. We cut to the thickness you ask for.The plan: Hot pan, short cook, long rest7 Items - 03
Ribs, brisket and burgers for your own fireBackyard BBQFor the Saturday when the whole street ends up in your yard. Smokehouse ribs and brisket that only need warming through, burger patties ground that morning, sausages for the kids and the rubs and sauces we use in our own kitchen.The plan: Low and slow, feeds a crowd7 Items