We buy the whole animal, hang it for five weeks in a room lined with salt, and cook it over nothing but charcoal. Then we let it rest as long as it cooked.
35daysDry-aged on the bone, in the salt room you walk past to your table.
400°over charcoalLumpwood, lit at four every afternoon. No gas on the line.
1herdGrass-fed, from one farm in the Ribble Valley. We buy the whole animal.
Ask the butcher.
Point at a cut and see what comes off the fire from it.
Cut 02 of 10
Fore rib
Rib-eye · 350g£38
Bone-in rib, for two · 1kg£96
The fat cap renders over the coals and bastes the eye as it goes. The one people come back for.
Fourteen at one table, behind the dry-ageing cabinet, so the evening starts with the rib you are about to eat. A set menu from £75 a head, and the room is yours until midnight.