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Dry Aged Buccleuch Beef at Andersons

The title Duke of Buccleuch, was created in the Peerage of Scotland on 20 April 1663 for the Duke of Monmouth, who was the eldest illegitimate son of Charles II of Scotland, England, and Ireland, and who had married Anne Scott, 4th Countess of Buccleuch.(WIKI)

Buccleuch Beef is different from what you may have experienced in the past. The first thing you will notice is the rich colour – a result of the maturing process and a sign of superior flavour.

The beef is traditionally matured for a minimum of 21 days, to your specific requirements, giving it the unique Buccleuch attributes of flavour, tenderness and undeniable quality. The prime cuts boast a little more fat, helping infuse them with natural juices during cooking. This gives an intense succulence, synonymous with Buccleuch meats. For MPW it is aged for 35 days.

In January 2011 Campbell Brothers, Scotland’s leading supplier of fresh Scottish meat and game became the only Butchers allowed to supply Buccleuch beef .

All animals are either steer or heifer with no OTM (over thirty months) or bulls. They are grass fed and selected based on a set of strict criteria, to ensure the highest level of consistency and quality. All Buccleuch Beef is fully traceable.

Supply of Buccleuch Beef is exclusive to Campbell Brothers, whose quality of butchery and service is demonstrated through their Royal Warrant as providers of meat and poultry to The Royal Household

Buccleuch Scotch Beef is carefully selected from the finest Scottish Beef Cattle.

Dry-Aging

For dry-aging, whole sides of beef or primal cuts are hung on the bone in controlled refrigeration and air flow. The beef hangs on hooks open to the controlled air, at a temperature just above freezing. It is left here to age for 2-4 months.
Not only are the enzymes working on the muscle tissues during this time, but the meat is also slowly dehydrating.
This concentrates the meat and adds to the texture and flavour.

Easter Holiday Opening Times

Our New Opening Times Over The Easter Holidays Are Monday To Sunday!

  • Lunch 12:00 – 15:00
  • Dinner 17:00 – 21:30

Over The School Holiday Period We Have Limitations To Maximum Parties Of 10 People. If You Require Any Other Information Please Contact Restaurant.

Happy Valentines Day From Andersons

Only Few Tables Left For Tonight Folks. Don’t Leave it Till Last Minute.

To Reserve Your Table Click Here: Reservations

Or

Call us on: 01479831466

Andersons Homemade Ice Cream

You Can’t Buy Happiness, But You Can Buy Ice Cream. And Thats Kind Of The Same Thing.

 

Our Ice Cream Selection

Madagascan Vanilla Bean
Black Treacle
Passion Fruit + Mint Sorbet
Mango Lassi (cardamon + yoghurt)
Coconut + Pistachio Sorbet
Cranachan (toasted oatmeal, raspberry, whiskey + honey)

Valentines Day Special “Lady Killer” Cocktail

Valentines Day Special

There’s a whole spectrum of luscious, tropical and summer fruits in this cocktail that, when combined with Star of Bombay Dry Gin, Cointreau and Apricot Brady makes it a fabulous drink for a special occasion.

Don’t forget to reserve your table.

 

13.2% ABV- 2.25 Units

Drink Responsibly

New Arrival – Toro Crianza, Puertas Novas, Spain 2015

The wine has aromas of bright fruit with scents of raspberry, strawberry and a hint of smoke. The flavour starts with fruity strawberries backed by soft, sweet tannins and as it opens up in the glass, plum and blueberry accents come more to the fore. A good partner for robust red meats and cheese.

New Arrival – Kung Fu Girl Riesling 2014

Begins with very pleasant aromas of green apple, peach, lemon, lime and some floral notes. It’s in the mouth where this wine starts kicking and punching with a great, lively acidity and crisp and clean flavors of green apple, citrus and lime. She’s a sweet little number but I think it’s more from the fruit than from residual sugar. That fruit turns a bit tart with more tropical flavors on the long finish. Refreshing and very quaff-able, this wine will go great with spicy foods.


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