Pubs & Clubs
Since launching in 2017, we’ve worked closely with Executive Chef, Dave Clarke, and Head Chef, Jason Stuart, to provide a range of specialty beef, lamb, and poultry to suit their unique wood-fire grill.
Duke of Gloucester Hotel
More than your average bistro menu, the DOG Hotel has their own in-house dry-aging cabinet, which we pack with our quality bone-in, marbled, grain-fed beef. We also supply a range of whole chickens, lamb and pigs for their rotisseries ovens.
Since launching this multi-level venue, including Bert’s Bar & Brasserie, we’ve worked closely with the Merivale team to stock their bistro range of meats, signature burger blends and the highest quality, marbled, pasture-fed range of meats, perfect for cooking on their Josper Grills.
We encourage our chefs to delve deeply into their creativity, so it’s crucial that we work with suppliers who can keep up with our need to work in new and exciting ways, while still providing the consistency of quality. We are proud to have fostered a close partnership with Haverick Meats over the past few years - they intuitively understand our business and the needs of our chefs.
Justin Hemmes, Merivale