We smoke our meats using natural oak logs and oak whiskey barrel. The process takes time, skill and patience – no two pieces of meat are ever the same.

Every cut is butchered in-house and treated with care. We use our own brine recipes, original rubs and spices, drawing on South American, Texas and Asian flavours. The result is that deep, charred, smoky flavour that keeps people coming back.

Our meat is sourced from Taste Tradition, a high-quality supplier working with rare-breed cattle and pig farmers in North Yorkshire. Their dry-aged products are matured in a room lined with Himalayan rock salt, which draws out moisture and lets the muscle relax – giving you meat that is more tender and more flavourful.