Friday, 1 June 2012

To Sauce or Not to Sauce - that is the question.

Every restaurant needs to have a specialty, something they’re known for. At 2 AA Rosette restaurant Holdsworth House in Halifax, it’s the steak – a classic dish that is traditionally served with a sauce.

However in recent years, the hotel has seen a growth in people preferring their steaks without a sauce, so rather than including it within the price, Holdsworth House allows guests to add a sauce - Bearnaise, Yorkshire Blue Cheese, Beurre Maitre d’Hotel, or Pink Peppercorn & Mustard - for a supplement of £3.50, thus maintaining a more competitive price for those who prefer it served plain.

Head Chef of the luxury four-star Yorkshire establishment, Simon Allott, believes the trend has a lot to do with the preparation of the meat in giving the ultimate taste and texture, which increasing numbers of customers appreciate.

Allott says, “We’re careful who we buy from, and buy direct from the producer so we can closely monitor the quality we’re getting. By dry-aging beef on site for at least 28 days, we allow the meat to tenderise and develop a fuller flavour.  Some guests are opting for a more simple presentation and palate without a sauce and let the beef do the talking.  It’s about 50-50, there are still plenty of guests who want the additional texture and taste of a sauce to complement the dish. Our most popular sauce is pink peppercorn and mustard.”

Holdsworth House, which won 2 AA Rosettes for the 14th year in a row in 2012, changes its menus seasonally and sources beef from local farms, keeping Yorkshire provenance high on the agenda and the menu.

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