Wednesday 19th June, 6.00pm, M Threadneedle St, 6 courses, £95
In a climate where an increasing number of people are making a conscious effort to reduce the amount of meat they consume, it’s more important than ever to Mike that our steak is of the highest quality and from top-notch suppliers. He is also a strong believer in the philosophy of nose-to-tail dining, using the cheaper cuts and even the beef dripping to enhance and flavour the dishes, sauces and sides.
On the evening, Mike will talk you through the reasoning behind selecting the countries we buy our meat from and why others didn’t quite make the cut! You will also learn how to clean, cut, prep, season and cook your favourite slabs! You’ll then sit down to a six-course tasting menu with innovative dishes created using the finest beef in the world.
Please note: The beef masterclass starts at 6.30pm, so we advise you to arrive earlier. Drinks to be purchased separately on the evening.PURCHASE TICKETS
BLACKMORE WAGYU 9++ TARTARE
Apples | Horseradish | Foie Gras
USDA PRIME 72 HOUR SHORT RIB
Langoustines | Savoury Oats | Lovage
BLACKMORE WAGYU 9++ SIRLOIN
Charcoal | Ashes
DEXTER ENGLISH 60 DAY DRY AGED SIRLOIN ON THE BONE
Wild Garlic | Baby Gem
WHITE CHOCOLATE ICE CREAM
Yuzu | Matcha | Pear