Dry Aged Beef Weekend

From 11-14 November, we'll be selling some very special dry-aged beef in various cuts, from rib-eye steaks, to chateaubriand sharing steaks. We've acquired some beautiful beef from a small suckler heard of under 200 Hereford cows, raised on Chalcroft Farm in Hampshire’s beautiful Test Valley.

The beef has been dry-aged for between 45-50 days by Owton’s butchers to provide an incredible depth of flavour as well as creating beautifully tender meat. When selecting the beef to dry age, we wanted a small herd where each animal could be given careful attention.

Where - Cookham, Churt, Kingsclere, Odiham, Reading & Wendover
When - Thusday 11 November - Sunday 14 November
Available Cuts - Chateaubriand, Fillet, Rump, Sirloin, T-Bone

View the full menu, along with some very special sides here

These steaks are really too good to miss.

Our Wine Guru - Harry Christie - has also purchased some very special bottles of Bordeaux from Château Cambon La Pelouse to provide the perfect accompaniment for our steaks, available at a very special price.

Château Cambon La Pelouse 2016 Cru Bourgeois, Haut-Medoc, Bordeaux, France

Harry says..:

A lot of Haut-Medoc production can be thin and underwhelming but this is an example of what the region can offer when done right. Cambon is located right next door to Margaux and neighbours to the esteemed Chateau Giscours, and make a plush, concentrated style that’s great young or with a little bit of age. This is all about dark fruit, spice and a touch of earth and is very drinkable alone but thanks to an extra touch of Petit Verdot in the blend – which adds a dark, inky note and some tannic grip – it’s definitely a great option to match up to some fine beef.