Matt has, once again, had Dave and his team at Johnson’s Butchers dry-aging us some top quality meat for your delectation
10 oz 95 day dry aged Rump or Rib-eye.
or the classic Sirloin aged to 35, 65 or 95 days, cut to any size.
All served with heirloom tomatoes, mushroom and chunky chips.
Keep it simple with our Ultimate 95 day dry aged Monty Burger, in a homemade brioche bun, with bacon, tomato chutney and either melted Cheddar or Stilton, served with chunky chips.
Add a freshly prepared sauce: Green peppercorn, Stilton, Bearnaise or Beef jus.