Wild Thyme & Honey’s gastro hotel, The Crown at Ampney Brook recently held the first of two Fireside Feasts with a Steak Night featuring perfectly cooked steaks by Aubrey Allen Butchers.

Aubrey Allen Butchers was founded in 1933 by a penniless orphan in Coventry in the midst of the Great Depression. It is now an award-winning family business supplying ethically sourced, naturally produced meat and farmhouse cheeses not only to the Wild Thyme & Honey hotel, many other top hotels and restaurants, but also holds a Royal Warrant of Appointment for trading to the Royal Household.

Mick Jackson, Master Butcher to Aubrey Allen demonstrated the different cuts of rump steak and their qualities of taste, tenderness and succulence! Later, the diners were able to taste for themselves a variety of rump cap, single muscle rump, sirloin on the bone, Bavette and ribeye followed by a beautifully curated artisan cheese board featuring some of the finest British cheeses also supplied by Aubrey Allen Butchers.

In a short talk before dinner, National Sales Manager for Aubrey Allen, Lewis Kelsey explained the craftsmanship behind every steak including tips and tricks from the third-generation family butchers on how to select, cook and serve the best steaks.

Simon Stanbrook, Unit Business Director at Grosvenor Pubs & Inns, which runs The Crown at Ampney Brook said: “We take great pride in serving our customers quality food as well as good wines, so are pleased to have this important collaboration with Aubrey Allen Butchers.”

For more information, contact The Crown at Ampney Brook on: 01285 851806 or visit www.crownampneybrook.co.uk.