Behind almost every meat dish on our menu is something you never see on the plate: bone broth we make ourselves.
How we make it
We make two broths in house, one from beef bones and one from chicken. The bones simmer slowly for hours with water and aromatics until the broth is deep, rich and full of flavour. We make it in batches and portion it, so every dish gets the same rich base. Nothing comes from a packet, and nothing artificial is added.
Why it matters
Broth is flavour you cannot fake. A dish cooked in water or in packet stock tastes flat next to one cooked in a broth that has simmered for hours. When our tibs are sautéed, a splash of bone broth goes into the pan. Our wot simmers in it, and our besiga cooks meat and vegetables together in it. It is the quiet base under almost everything.
It is also about respect for the whole animal. Cooking with bones, not just the prime cuts, is how good kitchens have always worked, and it means less goes to waste.
And for our vegan dishes?
Our vegan stews never touch bone broth. They are cooked in vegetable stock and kept separate from our meat dishes, so vegans and vegetarians can eat with confidence.
Taste it for yourself
Try our tibs, wot or besiga, or the goat soup, which is slow-simmered goat on the bone in a golden broth. Everything is gluten-free, and you are always welcome to ask us how a dish is made.