"At Meat Press we believe in quality products from local farmers, foragers and suppliers. As a Chef in the region’s best restaurants, I have a close relationship with these hard working farmers to ensure the best culinary experience for our customers."
stuffed with roasted garlic and parsley. 2-4 servings
emulsified with duck fat, apples and caramelised shallots
cherry wood smoked with rosemary and juniper paste
rabbit with cardamone and carrot or duck with salted herbs
dry aged 4 weeks
sea parsley, garlic, lemon peel
the smoked one!
marinated, skewered and ready for the grill
cleaned veal sweetbreads marinated in buttermilk ready to fry up
local and homemade cheeses
air dried bison with anise and pepper
Menu Changes Daily !
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