From Farm to Flame - The Story Behind Our Premium Cuts
Setting the scene
There’s something quietly reassuring about taking your time. Letting things settle. Letting flavours build.
At the Prince of Wales, we believe good food doesn’t need fireworks - just care, craft, and the right people behind it. When it comes to quality food, that’s why we partner with Turner & George, one of Britain’s most respected butchers, to bring you something that’s hard to find these days: proper pub food.
We’re talking real food with real roots - thoughtfully sourced, expertly created, and cooked in a way that lets the ingredients do all the talking.
Before the sizzle hits our pan, the true story of our burgers and best Sunday roasts starts in the field. And Turner & George know a thing or two about meat. They work with small British farms, hand-selecting animals for their flavour. From Shorthorn, Limousin and Aberdeen Angus cattle, grazing in the countryside, and Essex salt marshes right up to the Scottish Highlands. They also source Spanish beef from the Basque and Galician regions of Northern Spain, selecting mature cows aged over eight years for their extraordinary depth of flavour — bold, complex, and completely unique.
The art of dry-ageing
All of our Turner & George beef is dry-aged on the bone for at least 28 days, a process that removes moisture, concentrates flavour, and tenderises the meat naturally. The result? Signature steaks, tender, juicy, and mouth-wateringly delicious. You’ll find Turner & George dry-aged beef throughout our menu, from our flat-iron steaks to rich rolled rump joints slow-roasted for the perfect Sunday plate.
Their native-breed beef is dry-aged for a minimum of 28 days. And the sausages? Made to their own recipes, piped by hand into natural casings using gluten-free breadcrumbs and freshly chopped herbs and spices. Whether grilled, roasted, or curled up beside mashed potatoes, they are the true taste of comfort and care.
The Burger, The Better
Our Turner & George beef burger is a real treat - the kind of burger that speaks for itself. Made using native-breed, dry-aged beef with just the right fat content to bring out all that deep, juicy, natural flavour, every batch is blended and pressed for consistency.
Two smashed patties. Smoked Emmenthal. Gherkins. Burger sauce. Fries on the side. A no-fuss burger that requires two hands. It’s beef, done properly. And a burger worth coming back for.
The BEST Sunday roast, a cut above the rest
We know Sundays are sacred, and we treat them that way. Proper. Decent. Sunday. Roasts. From our rolled rump of beef, enriched with aged fat from the rib cap, to the Turner & George dry-aged pork & apple porchetta, this is Sunday done right. Add the fluffiest roast potatoes, onion purée, heritage carrots, really cheesy cauliflower cheese, and the all-important unlimited gravy and Yorkshire puds. All served family style, and you’ve got something that hits every mark. Familiar, yes, but always a cut above the rest.
More than a meal - food worth slowing down for
When we say “seasonal dishes, made with care” we mean cuts that have been carefully chosen, aged for flavour, and cooked with confidence. Served up with a good glass of wine or a perfectly poured pint, and the kind of atmosphere that invites you to stay a little longer.
Thanks to our partnership with Turner & George, you’ll always find quality meat on the Prince of Wales menu, without compromise. No gimmicks. No shortcuts. Just delicious, expertly sourced food, made for easy moments and memorable mouthfuls.
Experience the best of our kitchen and bar – the Prince of Wales classics, seasonal flavours, and drinks worth savouring.