Did you know that it’s National Butchers’ Week?
We’re so proud of all our locally sourced produce that we thought this would be a great time to shout about it. Our menu has a special section (and one of our favourites) called ‘Mickey’s Cuts’. These are cuts specially selected by Alastair and Phillip at Darts Farm, our local master butchers. Darts Farm is based in Topsham, Devon and they truly believe it’s the how, not the cow.
Slowly reared Devon Ruby Red, grass-fed on the Clyst Valley and aged with Himalayan salt for 35 days is how it’s done. They focus on breeding Ruby Reds, a native Devonshire cow. Their objective is to produce meat of uncompromising quality, in harmony with nature.
By choosing to use local butchers, we’re not only getting exceptional meats, but we’re supporting our nearby community and an environmentally sustainable food system. Michael has always championed the local larder of the South West and is passionate about including these ingredients in his dishes.
You can take your pick from:
10oz Rump Steak
8oz Sirloin Steak
6oz Fillet Steak
10oz Ribeye Steak
10oz Darts Pork Chop from Lashbrook Farm
6oz Darts Lamb Rump or Lamb Cutlets from the Powderham Estate
Half or Whole Darts Free-Range Chicken Spit-Roasted Over Coals
Don’t Believe Us?
One of our customers recently said: “I ordered a medium-rare rump steak with Argentinian chimichurri, and it was by far the single best steak I have ever had. The beef was so tender that I didn’t even need a steak knife – it cut like butter, and actually melted in my mouth.
If you’re still thinking about a meal several weeks after the fact, chances are the chefs are among the best in the world.” Thanks, Will!
Like the sound of that? Why not try it for yourself! Book a table at Mickeys Beach Bar & Restaurant and come and say hello.