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When you begin with a magnificent cut of meat, the subtle art of grilling a perfect steak becomes straightforward. What we found was unparalleled quality and astounding depth of flavour. Painstakingly aged, then grilled to order over premium, sustainable charcoal, these are steaks you won’t soon forget.

Béarnaise, Hollandaise, Chimmi Churri, Green Peppercorn, Beef Jus, Roasted Garlic Butter, Horseradish, Wild Mushroom, Carriage House BBQ

ASHGROVE

Ashgrove is a family run butchers, located in Newcastle west Co Limerick. Ensuring the finest quality meat, with local farms in the area.

JOHN STONE

Over five decades, John Stone has built an unrivalled reputation around the world as a supplier of the finest dry aged beef. Reared only on the freshest, greenest grass, this combined with a unique dry ageing process creates a highly distinctive flavour and the most succulent meat.

HIGGINS ANGUS

Hand selected and dry aged in the chambers of Higgins Butchers.

GALLOWAY

Rare Breed Beef originated from the Scottish Hill site. Here they mature at their own pace on wild grazing. That means the flavour is given a chance to develop naturally, with their diet giving the meat its juicy character and gamey flavour.

GALLOWAY

Rare Breed Beef originated from the Scottish Hill site. Here they mature at their own pace on wild grazing. That means the flavour is given a chance to develop naturally, with their diet giving the meat its juicy character and gamey flavour

USDA

The hand-selected Black Angus cattle from Creekstone Farms are 100% USDA certified. The animals have been corn fed for a minimum of 140 days, creating a flavorsome, tender and highly marbled meat with a slight sweet touch to its taste.

HANNAN'S

All Longhorn beef has been dry aged in a unique Himalayan salt chamber, where a 12ft wall of 1000 hand cut Himalayan rock salt bricks helps the aging and gives it its unique flavour. The translucent Himalayan are exceptional in terms of purity and its flavour enhancing qualities, the salt wall creates the perfect environment for the ageing process. Over a period of 28–45 days, it concentrates the flavour of the meat, seals the natural juices and purifies the air in the room, producing totally unique, sweet, flavoursome beef.