Tomahawk Steak With San Marzano Tomato Salad & Rosemary-Parmesan Hand-Cut Jenga Chips For 2 Weekly Recipe Box

Oven-roasted 35 day dry aged tomahawk steak simply seasoned and seared to veal 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 freshness. Try the Tomahawk Steak for 2 on a weekly recipe box.

BUY 3 RECIPES AT A DISCOUNT Select any 3 recipes for 2 people and create a weekly dinner box.

Products have a shelf life of a min. of 5 days, protein can be frozen.

This is a one off purchase not a subscription.
Artisan ingredients included:
  • 1 1kg Grass Fed 35 Day Dry Aged Tomahawk Steak
  • 200g Italian San Manzano Tomatoes
  • 175g Italian Mixed Leaves
  • 500g Hand Cut Peeled Jenga Chips
  • 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

Select Number of Guests and Click 'Add To Basket'



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


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