Partnering with Gray's Butchers and Bakers from Winterton, we source premium, breed-specific meat products.
With a commitment to sustainability, Gray's provides us with the full supply chain history while supporting local farmers and their communities.
Before making it to our menu, each steak undergoes a unique dry aging process in our Mature Meat aging cabinet, creating a concentration of flavours like no other.
Our specially imported Josper charcoal oven further enhances the experience, turning exquisite meat into a smoky, perfectly cooked steak, combining rich aged beef flavour with a powerful BBQ taste.
Paying homage to Grimsby's fishing heritage, we rely on Grimsby fish market for our seafood. Recognised by the UK and EU fishing industries, this local resource ensures we serve only the finest, freshest fish available.
Our commitment to sustainability extends to supporting local industries and preserving the marine ecosystem.
Emphasising seasonality and quality, we source our vegetables as locally as possible. By minimising travel distance and combining freshness, we proudly serve the best vegetables the UK produces.
Even our Bedfordshire chillies from Salvatore Genovese "Love my Chillies"are sustainable!
Chef Slawek eagerly anticipates each season's exciting vegetables, using them in his unique creations that celebrate sustainability and a true farm-to-table experience.
The team also takes pride in foraging for the finest ingredients straight from nature. In Broughton Woods, we gather sorrel and wild garlic, while Robin Hood's Bay provides us with nutrient-rich kelp, sea lettuce, samphire and sea purslane.
Embracing the bounty of the land, we also harvest elderberries, wild cherries, and walnut from the village of Winteringham.
At our restaurant, sustainability is more than a buzz word;
it's the guiding principle behind every dish we serve.
We invite you to indulge in our thoughtfully sourced and expertly prepared menu, knowing that each bite supports local communities and helps protect the environment.