Dorset's First Himalayan Salt Dry Ageing Room

Where great beef becomes exceptional

Why use Himalayan Salt?

Dry-ageing meat using a Himalayan Salt Wall creates the ideal natural environment for flavour development. The salt helps regulate humidity, draws out excess moisture and naturally inhibits unwanted bacteria. This allows the meat to age slowly and safely. The result is deeper, richer flavour, improved tenderness and a superior dry-aged finish.

How are we controlling the room?

At the heart of our Dry Ageing Room is a 220 block Himalayan Salt Wall, complemented by a professional-grade dehumidification system and GRU-V ultraviolet air purification system. This combination creates a meticulously controlled environment, ensuring the highest standards of cleanliness, stability, and flavour development during the ageing process.

Building the Wall