No animal is the same, however, and every joint is a little different. So in carving our steaks to order daily, there were often those final few pieces, the imperfect edges, irregular in shape that weren’t quite big enough for a full steak, but far too good to leave behind.

So, to solve this little conundrum, rather than trimming them aside, we’ve decided to embrace them and leave them where they belong — on the steak.

The result? A few cuts each day that are just a little bigger, a little more generous, but every bit as delicious. And just like that, Butcher’s Cuts were born.

It’s a small change, but one we’re proud of (even if we can say so ourselves); a way to use even more of every animal, support our farmers Ian and Philip Warren and celebrate the incredible Cornish beef we’re so proud to serve in our restaurants.

Ask the team and try one next time you’re in.

We love them and hope you do, too.