About The Village Inn
Is centred on top notch steaks matured on the bone and then fired over white hot oak, beech, hickory and cherry wood. All our beef steak is from Buckwells, a multi award winning local family butcher, established for over 30 years and famous for their quality and personal service. The cattle are fed on a grass diet, which ensures they have a healthy lifestyle and this gives the meat an excellent fat marbling for maximum juiciness and flavour. Our Black Gold Scotch Beef Rib Eye and Sirloin are from cattle reared on grass in Aberdeenshire and dry-aged for a minimum of 28 days whilst our Fillet is reared on grass, dry-aged for a minimum of 28 days and from the West Country.