Spotlight on…steaks!

The Barn has been renowned for its 28 day aged British beef steaks for many years and we take great care to maintain this reputation by selecting the right butcher and tracing the origins of the beef.  Our current butcher is Haywards of Tonbridge who has supplied us for a number of years.

From the farm…

Haywards sources our meat from Gaindykehead Farm near Airdrie in North Lanarkshire, which is run by the Brown family. This all-grass farm has been overseen by many generations of the Brown family, and great effort goes into the process of making top quality silage (conserved grass) which is the basis for their cattle feed diet.

The cattle are sourced from hill and upland farms in Lanarkshire, Stirlingshire, Perthshire and surrounding areas where they are reared with their mothers in an open environment.

…to the butchers…

Haywards are also family-run and prepare all of the meat in house using a skilled team with, collectively, over 100 years worth of experience. The meat from the farm has already been hung for a week then Haywards hang it for a further three weeks to create a tender and succulent flavour for the discerning customer.

…to you!

Our beautifully decorated restaurant is the perfect combination of modern and rustic, with huge oak beams adding lots of character.  You can enjoy a choice of 1/2 lb rump or sirloin steak or try something a little different – “surf and turf” which consists of sirloin steak with delicious king prawns and garlic butter.

Our steaks can come with a range of delicious home-made sauces to enhance and complement the flavour of your meal. Choose from classic Dijonnaise mustard sauce or creamy pepper to add a little kick to your steak or our chef’s special Barn sauce of white wine, bacon, sundried tomato and garlic, all culminating together in one sensational taste experience and perfect with steak.

Our 70 cover restaurant is ideal for private parties, and any other celebration.

Call us to arrange a booking on 01892 510424.