Notes from the block

How we age, cure and cut - and how to get the most out of what you take home.

14 August 2026

What dry-aging actually does to a steak

Forty-five days in a cold room is not about tenderness. It is about water, enzymes, and a crust you throw away.

2 July 2026

Shin, cheek, bavette, shoulder and neck. Half the price, twice the flavour, if you give them the time.

21 May 2026

Salt, sugar, juniper, time. No water, no phosphates, and no white foam in the pan.

8 April 2026

We drove out to the co-op that raises our lamb, and came back with mud on the van and a longer waiting list.