We've created a smoky rub with paprika, garlic and ground coffee to enhance this flat iron steak's deep rich flavour. Served with sweet potato wedges and a bistro-style salad with crunchy sliced radishes.
Our juicy butterflied chicken is spiced with jerk seasoning, a mix of coriander, paprika, allspice, cumin, nutmeg and bay. Served on buckwheat, bell pepper and sweetcorn with a fresh tomato and chilli salsa.
These delicate salmon fillets are served with tender, farm-fresh asparagus over quinoa with a poached free-range egg. A light sprinkling of Cornish seaweed adds a complex, marine taste we can’t get enough of.
Pasture-grazed lamb is more tender and fragrant than what you can find in shops. We rub our lamb steaks with spices, then griddle them until tender. Served with pomegranate quinoa, dairy-free tzatziki and slices of aubergine.
Our pastured lamb mince lends itself well to North African spices and fresh mint, creating a surprisingly light mixture. Served with brown rice to soak up the sauce and a quick cucumber salad for refreshing crunch.