Last Updated 25th October 2024 by Chef Lee.
Chef William Lee's Specials
This weekend's special: Highland Venison wellington
This weekend’s special is a showstopper: a 700g Dry-Aged Scottish Highland Venison Wellington. This dish comes with two sides and two sauces, all for £100. This is an incredible opportunity to indulge in a one-time only dish that you will struggle to find anywhere else.
No preorder required, and sold on a first-come, first-served basis.
Avoid dissapointment – Scroll down to reserve!
Learn the secrets behind the Dry-Ageing process
Dry-ageing is a meticulous process where prime cuts of beef are stored in a controlled environment for several weeks, allowing the meat to naturally tenderise and develop a richer, more concentrated flavour.
During this time, the beef undergoes enzymatic changes that break down muscle fibres, resulting in a texture that is incredibly tender and a taste that is deeply savoury, often with subtle nutty undertones.
The careful balance of time, temperature, and humidity ensures that only the finest quality beef emerges from this process, offering a dining experience that is truly unparalleled in both taste and texture.
Interested in learning more? Click on the button below where Chef Lee explores the magic behind Dry-Ageing in detail.
