Our beef is locally sourced from Grange Farm, a local Oxfordshire farm with three generations of experience and who's livestock are reared to the same high standards we demand on our farm. Grass fed throughout the year they range and enjoy a natural healthy life. During winter and calving time they will be given a grain mix to maintain health and condition. 

The beef is dry-aged for a minimum 7-14 days to greatly improve flavour and tenderness, this can result in a stronger smell than commercial meat.