Thick, bone-in short ribs cut from our own native beef — deeply marbled with a generous cap of fat. Braise low and slow with rosemary, sea salt and cracked black pepper until the meat slips from the bone.

A native-breed ribeye with generous marbling, dry-aged for depth and cut thick on the block. Best cooked hard in a dry pan, then basted with Shirgar Welsh butter, garlic and cracked pepper.

Fillet on one side, sirloin on the other — cooked on the bone for extraordinary flavour.