THE choicest cuts, where they come from, what to do with them and, finally, feasting on them sounds a recipe for a fascinating evening.
Harvey Nichols Second Floor Bar and Brasserie is hosting a back to basic Butchery Evening on Thursday, August 11. Head chef Matthew Horsfield will guide you through succulent meat bits from rump to ribeye with live demos from Oldham butchers J&L Wood & Sons, followed by a three course dinner. Here is the menu:
Canapés: beef hot dog, truffle glazed brioche roll; beer, mustard and sauerkraut with cauliflower and wild mushroom bhaji for the veggies so they don’t feel left out.
Starters: Holcroft Farm 40 day-aged rump steak, flatbread, chimichurri, wild rocket or courgette flowers, za’atar ricotta, tomato gazpacho, charred corn (v)
Mains: Holcroft Farm ribeye steak, hand-cut chips, béarnaise sauce or falafel, baba ghanoush, smoked peppers, coriander, tahini yoghurt.
Dessert: strawberry, rice condé, HN Prosecco, chocolate truffle.
7pm arrival. £35 per person including drinks reception and canapés on arrival plus three course dinner. To book ring 0161 828 8898 or email [email protected]. Harvey Nichols Second Floor Bar and Brasserie, 1 New Cathedral Street, Manchester M1 1AD.
