Have you heard about the steak offer at The Grapes? We're getting amazing feedback from our diners about the quality of the meat - Dry aged in an Himalayan salt chamber & chargrilled in the Bertha wood oven. This is how our butcher describes the process...

"The meat we use for ageing comes predominately from Galloway breed cattle and is hand selected on a quality basis to ensure the correct confirmation and marbling. By ageing the beef for a minimum of 5 weeks in the Himalayan salt chamber and maintaining the right level of humidity, temperature and lighting the results are simply stunning!! Steak like you’ve never tasted before!!"

We're serving T-Bones to share, alongside rib-eye's, sirloins and rump. If you like your steak then you need to check this out soon, it's a whole new level of quality.....

 

 

Taking steak to a new level of flavour & quality