The Shed Steakhouse's search for the perfect steak starts in the West Country fields. This is where their premium grade beef is reared according to rigorous animal welfare and farming practices. The beef is sourced from their local butcher who hand cuts the beef to exacting standards. The meat is also hung on the bone for 7 days in special maturation chilling rooms before being further matured off the bone for 21 days. Hence the term 28 day aged beef. It is this together with the fact that the west county cattle are prominently grass fed that makes the steaks so tender and delicious. The menu also offers premium gourmet burgers which you can create and build to make your own bespoke burger. There is plenty more on the menu, from freshly prepared salads to chickens and luxurious little extras to give your steak that final flourish.