Rookwood

There is no big secret and no magic formula to what Rookwood is all about. Sourcing the highest possible quality produce, from local suppliers is key. They grill all of their meats, to give them a great smoky flavour, using sustainably-sourced hardwood on their Inka grill. The beef used for their steaks & burgers is from Albert Matthews, a North West family butcher established in 1935, who dry-age all of their beef for 28 days in England's only Himalayan Salt Chamber. The chamber uses pink salt created during the formation of the Himalayas to draw moisture out of the meat, giving it a unique sweet flavour.