As of this week, all of our beef mince will be the highest quality dry aged Welsh beef! The steak we use for our steak & chimichurri burger will be Welsh fillet steak, including the steak we use for our crispy chilli beef burgers! This is because this week, we are making the switch to an outstanding local butcher @rogersbutchers
The move opens up a much larger and higher quality range of produce that we are proud to be using.
There hasn’t been a week since opening 9 months ago, where we haven’t made improvements. To be honest, there aren’t many days, if any, that we don’t try to improve an element of our operation. Our commitment to quality and high standards for our recipes, ingredients, efficiency, and customer service have pushed us harder as a team than any job we’ve collectively worked. It’s fair to say we’ve taken some casualties along the way. As we near the completion of our first year, I am proud of the improvements and growth of the team. It’s been gruelling at times, trying to maintain the high standard we demand of ourselves with the sheer volume of customers we need to serve. We recognise that on occasion, we’ve fallen short, and we’ve had to learn our limitations the hard way.
What we were 9 months ago seems almost unrecognisable to us now. Thankyou all for your loyal custom and support. We’re proud to serve each and every one of you.