Traditionally we are a family of butchers with over 60 years experience in the trade.
Our Porterhouse journey started in 2016 with us opening a small cafe, initially serving breakfast and lunch. This followed on to us providing an evening menu which ran a couple of nights a week. With the popularity of our evening dining, this resulted in us having a full stylish refit of the restaurant and us opening a full evening dinner service.
We are proud of the quality of our meat, which is all hand-picked from our butcher’s shop, which is located only 2 minutes away from the restaurant. We like to keep things as local as possible, therefore the farm we use is also less than 1/2 a mile away.
All of our steaks a matured for a minimum of 30 days in our specially designed ageing fridge. Built with a Himalayan salt wall, this purifies the air and slowly seasons the meat.
It doesn’t end there! Producing good meat is an art but cooking it also requires a particular skill set. We have invested in a Josper oven, with temperatures reaching 400 degrees and running on natural charcoal. This oven cooks beautiful meat, while still retaining all the natural flavours and adding an extra slight kiss of smoke.
Our chefs are highly skilled and have worked in the best restaurants and kitchens in the industry. We are proud that our dishes are cooked from scratch using only fresh local ingredients.