Thursday, 5 April 2012

Chef's Played a Blinder

Head Chef Simon Allot is always on the look out for fabulous fresh ingredients and produce. In searching for quality Simon managed to get his hands on the first beef of the season from the Duke of Devonshire's Estate at Bolton Abbey. This Hereford cattle is leaner than other types and once it has been dry-aged at Holdsworth House (28 days) you'll be able to try it!

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