Meat lovers – take note, we’ve just introduced a 50-day aged Bulls Head from Rare Breed, Colchester onto our Dining Room winter menu.

This incredible côte de boeuf is butchered in house and served butterflied alongside Executive Chef Tony Moyse’s carving knife, ready for you to slice, your way, at the table. So, take the bull by the knife this winter and try this prime big cut to share, served with chips and a choice of sauce for two.