Tender Cow and Fin
“All of our cuts of meat are sourced from incredible local suppliers,” Matt tells Culture Trip about Tender Cow. “We don’t sell standard cuts like sirloin or fillet steak; instead, we focus on introducing people to lesser-known cuts of meat. The likes of hanger or flat iron steak are seriously underrated and offer better value for money.” The team also turns around new, seasonally inspired side dishes on a daily and weekly basis. If you’re not ready to part with your classics, tuck into sustainably sourced British seafood at Fin. “We sell a lot of fish and chips, but our mackerel wrap is a favourite with our regulars,” he says. “We bake our own flatbread, top it with local organic leaves, filleted mackerel and a dollop of harissa yoghurt. It’s been on the menu since day one.”