Blog

What’s the beef?

Beef Dinner with Aubrey Allen

Last Friday, we hosted our final Source Dinner of the year; Beef. We were delighted to be joined by our friends and butchers of Aubrey Allen.

As usual it was 5 delicious courses including wine and an aperitif to kick start the evening. Our kitchen team had been prepping all day in order to make the evening a night to remember.

The evening started with a short welcome speech from Ann Tonks introducing Simon the butcher from Aubrey Allen and an insight of the evening to those who hadn’t joined us before for a Source Dinner.

We started with ‘Beef Brioche’ – a slight twist on our homemade bread rolls, the brioche was made with bone marrow instead of butter and then glazed with bone marrow, ready to be baked. It was served with salted butter in the empty bone on the tables before guests arrived.

beef-briochebutter-in-bone-marrow

The first course was ‘Salt baked celeriac, autumn truffle, beef consommé’ – this was a very aromatic dish, with rich flavours of beef yet subtle flavour from the truffle and a hint of sweetness from the celeriac. All in all a great dish to start the evening with. This was paired with Domaine d’Estienne Rosé, France, 2015.

beef-consomme

The second course was ‘Irish Salt Beef brisket, puffed spelt, textures of onion’ – a light dish served at room temperature with great textures. The saltiness from the brisket, with the crunch of the onion ring and sweetness of the smooth onion puree; this dish was well balanced and perfect as a second course. Served with Cantina di Custoza, Bardolino, Italy, 2014.

brisket-close

The third course of the evening was ‘Hand dived scallop and slow braised Cornish ox cheek bourguignon’ – a posh surf ‘n’ turf! A delightful middle course which oozed rich, smoky flavours. The ox cheek simply melted in the mouth, and with the texture of the scallop which had been seared – this was truly a sensational dish.

scallop-ox-cheek

The fourth/main course was the absolute star of the show; ‘Baron of 28 day aged Scottish Sirloin, smoked garlic mash, roasted piccolo parsnips, Bordelaise sauce’.

baron-of-beef

The story behind the baron of beef (told by Simon the Butcher) was that King James the first, came from Scotland to England and on arrival he was presented with a giant loin of beef. King James loved it so much that he knighted the meat and pronounced it ‘SirLoin’. Now, whether this story is true or not, I have no idea – but it would be nice to think it is! After the story, a few of the chefs brought out the seared sirloin into the restaurant to show the guests what was about to be served as the next course. The beef was on a trolley surrounded by seasonal vegetables and herbs and looked incredible. The beef was then lit to give off the aromas that basked around the restaurant. It was then taken back into the kitchen to be carved and served with the garnish. Once again a truly delicious dish!

baron-of-beef-cooked

The last course to end the evening was a scrumptious ‘dark chocolate mousse, poached blackberries, Highland single malt ice cream’ – this was well balanced with delicious textures of whiskey, such as homemade boozy ice cream, whiskey jellies and a brandy snap. The mousse was very light and the whiskey ice cream was so delicious, you could have eaten a whole bowl of it.

dark-choc-mousse

A perfect end to a perfect evening! Thanks to our brilliant kitchen team for always making our dinner series so fantastic, and many thanks to all of the suppliers who have joined us for this year’s Dinner Series.

We have got dates for 2017 Source Dinners, view here and call 0121 200 2323 to book a date. All evenings are individually priced. We hope to see you there!

 

Food Made Good Good Food Guide Two AA Rosettes Michelin