Bavette Steak With Wild Roquette, Aged Parmesan And Cherry Tomatoes For 4

Bavette Steak With Wild Roquette, Aged Parmesan And Cherry Tomatoes For 4

An underused and undervalued cut of beef, full of flavor and easy to cook – Served here with sautéed new potatoes which adds a classic starch – The wild roquette and parmesan salad add a much needed peppery bite with the tomatoes adding a sweetness. You can try the Bavette Steak on a recipe box for 4.

Note From Chef Spencer Westcott This was a very popular menu choice when I was the Executive chef at the Palm Steakhouse, London.
Artisan ingredients included:
  • 1kg Grass-Fed British Bavette Steak From Stokes Marsh Farm
  • 200g Wild Rocket
  • 200g Cherry Vine Tomatoes
  • 1kg Koffman’s New Potatoes
  • 100g Aged Italian Parmesan
From Your Cupboard:
  • Vinegar (either Balsamic, or Red Wine)
  • Olive oil
  • Sea salt
  • Freshly-ground black pepper
  • Salted butter

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Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott
Chef Spencer Westcott

Chef Spencer Westcott

British chef and hospitality consultant Spencer began his culinary journey with a somewhat unbeatable accolade. After working over 30 functions in Buckingham Palace and Windsor Castle towards the beginning of his career, he was asked to serve The Queen on her official visit to Kent in 1995. That very year, Spencer was also awarded the Nestlé Torque D’Or, which remains, to this day, the top student culinary competition in the United Kingdom. From this, Spencer’s career seemed only to reach new heights, with, most notably, a position at London’s renowned The Ritz Hotel proudly displayed within his portfolio. Alongside this, Spencer has acted as Executive Head Chef in a number of fine dining restaurants across the British capital – including the likes of BEAST Restaurant and The Palm in Belgravia – providing him with a deepened understanding of the workings within a top-class culinary establishment. Using his impressive range of experience to adapt and craft menus to suit the needs and tastes of every palate, Spencer has worked with some of the world’s best-quality produce to create memorable, outstanding meals.

Now, Spencer works as a highly-regarded culinary consultant, working both with multi-million-pound businesses and independent restaurants and eateries. His list of clients includes the celebrated Jumeirah Hotel Group as well as a private member’s club in London’s Berkley Square.



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We understand your concerns about potential allergens in the foods you eat. Our primary goal is to provide accurate information on the packaging of each product. To do this, we carefully manage the ingredients we buy and how we prepare our products. While we take extreme cautions to minimize the risk of cross contamination, the products we receive from our suppliers, such as pastes and sauces, may contain potential traces of allergens and manufacturers may also change their formulations without our knowledge. If you have allergy concerns, it is important to carefully read the information on each package.

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