Specialist steakhouse restaurant & bar serving the best Himalayan salt dry aged beef, plus fantastic fish, more meat & vegetarian options.
“The Sirloin was that popular it completely sold out during the soft opening weekend”.
Our meat is locally sourced – lamb from Faceby, beef from Northallerton, amongst others. We only select native or rare breed cattle – Aberdeen Angus, Shorthorn and Hereford.
The meat is dry aged at Country Valley for us in a special temperature controlled chamber filled with Himalayan salt. The salt draws out moisture and therefor helps develop and tenderise the beef. Only after a minimum of 28 days is the beef then good enough for our restaurant.
