Wednesday, 11 June 2008

Local beef




We raise beef and lamb on the hotels estate. This is a great opportunity to do some butchery work and use the whole beast. Here i have used the fillet from a Hereford breed which is grain fed and hung for 36 days. It is seared off and poached in a beef consomme. Morels, and enoki mushrooms are poached in the same broth, it is topped off with a crisp ravioli of truffle.

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