Dry ageing is a process by which meat is left to rest in very carefully monitored conditions allowing naturally occurring enzymes to do their work. This process creates a complexity of flavour; savouriness, sweetness, some bitterness - that just wasn't there before. There's no cooking method that can generate the depth of flavour of a dry-aged piece of meat.

Serve a bone-in rib eye and you’re already onto a winner, but by dry ageing, you’ll be serving a piece of meat with wow-factor that will stop the conversation! Thoroughly sear on both sides on a screaming hot griddle or bbq and finish in the oven, leave to rest on the board before slicing and serving with horseradish and a green salad for an absolutely stunning meal.