Sign Up To Our Newsletter
£50.00
A CELEBRATION OF LOCAL WILD MEADOW BEEF - Supper club
‘We are very passionate about provenance and supporting local business. This collaboration with passionate like-minded producers is very exciting as we believe it is currently unique anywhere in the UK. Cooking on fire adds its own distinct flavour profiles.’
Join us for an evening of live fire dining, everything cooked over hot coals, licked by flame & kissed with smoke!
1st Course
Chef's made Toasted sourdough focaccia, smoked tallow candle to dip.
2nd Course
Dry aged fillet tartare, smoked bone marrow, caper & gherkin salsa, slow cooked egg yolk
3rd Course
Thor’s hammer beef joint, smoked butter mash, cooking juices
4th Course
Dry aged brisket on the bone, beef fat Bearnaise sauce, micro & meadow flower salad
5th Course
Wildflower meadow panna cotta, crystalised petals, berries, beef fat shortbread
All meat is naturally reared, wild flower fed, free-range, native breed beef (Herefords or Belted galloway) locally in re-wilding areas of the Forest of Dean. The steer is then dry aged and butchered at The meat Hut in Longhope.
Locally grown seasonal vegetables
The fire cooking is using single variety lump wood charcoal & air-dried hardwood logs from John at Birchwood Forestry, Herefordshire
A culinary feast not to be missed as this a collaboration unique to the Forest of dean.
Great animal husbandry, superb butchery and top Chef quality fire cooking.
Grazing Management (Wildflower Beef), The Meat Hut and Chef Joe Parke
