Tomahawk Steak With Plum Vine Tomato Salad & Rosemary-Parmesan Hand-Cut Jenga Chips For 2

Oven-roasted 35 day dry aged tomahawk steak simply seasoned and seared to seal in the flavour. –  Allowing to rest after cooking helps the meat to relax,  keeping it flavoursome, moist and melt in the mouth – Served with parmesan and ripe tomato salad to cut through the richness of the steak and add a freshness

Note From Chef Spencer Westcott 35-day Himalayan salt dry-aged Cote de Beouf served with a long bone. All beef should be aged and the dry ageing process,
as we use here, intensifies the flavour. Remember to let the steak rest before carving.
Artisan ingredients included:
  • 1 1kg Grass Fed 35 Day Dry Aged Tomahawk Steak From Stokes Marsh Farm
  • 200g Plum Vine Tomatoes
  • 125g Italian Mixed Leaves
  • 500g Koffman’s Washed Potatoes
  • 50g Italian Parmesan Cheese
  • 1 Bunch Rosemary
From Your Cupboard:
  • Olive Oil
  • White Wine Vinegar
  • Sea salt
  • Freshly-ground black pepper
  • Grain or Dijon Mustard
  • Caster Sugar (optional)

How Many People For Dinner

2
4
Select Number of Guests and Click 'Add To Basket'

£50.00

ORDER NOW FOR FREE DELIVERY ON SATURDAY 20TH MARCH

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.

More Delicacies by This Producer

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

Allergens

 

Milk
Mustard
Sulphur Dioxide

 

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.

Reviews

There are no reviews yet.

Be the first to review “Tomahawk Steak With Plum Vine Tomato Salad & Rosemary-Parmesan Hand-Cut Jenga Chips For 2”

Questions and Answers

You are not logged in