Lee has been ageing steak in the fridge and now has a selection of 40 day old steaks available for this hot summer weekend.  He has rump, sirloin, ribeye and fillet all available on a first-come, first-serve basis.

The dry-ageing process intensifies the flavour as they lose moisture, and also makes them fantastically tender.  They ideally need a charcoal grill to get those flavours at their best, with a generous sprinkling of sea salt and a drizzle of good olive oil.  You don’t need rubs or sauces, as the quality and flavour of the beef should be appreciated without fiddling about.

Of course we also have 30 day aged steaks which are a bit cheaper,but I would highly recommend the longer ageing, and it’s amazing how much difference 10 days can make.

Lee also has gourmet beef, lamb and pork burgers, homemade sausages and a full array of spicy lamb koftas this week.