About the food

Eat better

We named this restaurant after a breed of cattle we farm…. The British Longhorn (as opposed to the Texan Longhorn, which was brought to the Americas by the Spanish conquistadors) – a traditional native British breed, which originated in the north of England and is famed for the quality of its meat. These slow reared cattle, noted for their long curvy horns, good fat content (seen from the fantastic marbling through their meat) and good sized bones and structure, make for stunning food dishes. We also rear Herefords, Angus, and other native breeds equally prized for their quality meat – all farmed in Gloucestershire and Worcestershire.

In our farm shop, Teddington’s, the hind quarters and ribs hang for about 28 days before being transferred to our salt-lined dry ager. The result is a melt in the mouth flavour and tenderness. You can hand pick your steaks and joints…. You’ll wonder why you ever settled for less….

Know your steaks


This comes from the muscle that runs along the back. It is a little used muscle, so creates a very tender meat that is also very lean. The small steaks of fillet mignon come from the front end of the fillet, whilst the larger steaks come from the mid-section.

The Chateaubriand

This comes from the same muscle as the fillet and is basically a large section of fillet.
Beef Wellington is made from the chateaubriand.


This cut comes from the large back muscle situated in the middle of the back, attached to the spine and opposite the fillet. A good sirloin should have a good fat covering and fat ‘marbling’ through the meat, which will add to the flavour. The sirloin is renowned for its flavour, whilst still having some tenderness. A sirloin can be enjoyed on or off the bone.

T-Bone or Porterhouse?

The short answer is they are very similar – the main difference is size. They both consist of fillet and sirloin cuts on the bone. The T-Bone is smaller than a Porterhouse because the fillet part of the steak is smaller due to the cut being taken from further up the fillet/ loin – the Porterhouse has a larger fillet and is, therefore, more expensive.


This tender, juicy and flavoursome cut comes from the meat between the ribs, and is made up of the muscle that attaches to the spine. It can be enjoyed on or off the bone. There is generally more fat on a rib-eye steak, but many would consider that this only adds to the flavour.

Tomahawk or bone in rib

This is a rib-eye steak with a section of rib bone left on. Many connoisseurs believe that cooking the meat with the bone improves the flavour – why don’t you be the judge of that?


This comes from the top section of the hindquarter and what is loses in tenderness, it makes up for in flavour. The rump is made up of three muscles. The prime rump is a section taken off the rump, which is made up of just one muscle.

Choosing the right wine

Top quality steak needs top quality wine to go with it. We partner with several renowned growers from across the globe, including those right here on our doorstep, to provide a vast range of red, white, and rosé wines that will add that extra luxury to a delicious steak meal.

We also have a host of ales and ciders on tap, including Guinness and Inch’s Cider, which is produced just over the border in Herefordshire, along with a variety of spirits. Several of these are also available at Teddington’s.

Ask our friendly team if you’re unsure about which wine is best suited for your choice of steak.

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