Review : Restaurant Magazine February 2012
Weighing-in at a hefty 80kg, this 4am delivery is actually a forequarter of biodynamic beef.
“We source our beef and lamb from Heritage Prime, a biodynamic and free-range farm in Dorset,” he explains. “It produces some of the best meat in the country, and it would be impossible to serve it in a pub of this level if we ordered it from a butcher in individual cuts.”
Download the full article here.