Hannan Meats expands supply deal outside Northern Ireland

World Steak Challenge-winning meat producer Hannan Meats has secured its second supply deal in England. 

Based in Northern Ireland, the company will provide the new Porterhouse Butcher and Grill in Newcastle upon Tyne with most of its meat. Fortnum & Mason is the only other retailer to offer this premium, 45-day dry-aged beef in England. The meat is renowned for being aged in Himalayan salt chambers and won the company gold medals for its fillet and rib eye steaks at this year's World Steak Challenge, organised by Meat Trades Journal publisher William Reed. Hannan Meats' full range of salt-aged steaks, including the World Steak Challenge gold medal winning steaks, to the eatery.

Porterhouse Butcher and Grill Bar is an expansion on Terry Laybourne’s 21 Hospitality Group within Fenwick Food Hall.

“We are delighted to be part of what is an immensely exciting and unique dining and retail experience in Newcastle,” said Peter Hannan, owner of Hannan Meats. “It’s an example of the smart culinary and catering ideas that we’ve come to expect from Terry.

“We’ve developed an excellent relationship with him over many years and look forward to continuing to work with him to offer consumers in Newcastle and the wider north east supreme-quality meats from our Himalayan Salt Chambers. It’s a marvellous boost for us and also for the network of Northern Ireland farmers who supply us with exceptional grass-fed beef.”

Thew new dining experience will offer customers casual dining at the counter – designed for 14 people – or give them the option to sit in the restaurant area, built to accommodate 30 people. An open desk will mean the meat is cooked in front of customers using a charcoal fired Josper grill.

“I have never come across beef that is so good and of such consistent quality,” Laybourne said of Hannan Meats. “This beef isn’t just different, it’s consistently better.

“Our chefs will treat all these premium meats with respect. They will work hand in hand with our butcher, taking a ‘we cook what we sell, we sell what we cook’ approach. Our meat and game is seasonal, so both our butcher and dining menu will be constantly changing.”

Porterhouse Butcher and Grill will open in early August and will employ up to nine kitchen and front-of-house staff members. Other producers supplying the diner will be Steve Ramshaw, founder of Northumbrian Quality Meats, and his Northumberland wagyu beef, and Ravensworth Grange Farm with its Middle White pork.

Rhys McKinnell, store director of Fenwick Food Hall, commented: “This new hybrid retail/restaurant concept epitomises everything Fenwick Food Hall stands for – highest-quality produce, exceptional cookery and craft skills, plus premium service, which together create an elevated customer experience.”

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