Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“The best bavette steak there is. Seared them on the BBQ then sliced them thinly and served them on top of a pea purée on top of crostini, guests loved them.”
“Followed the instructions to the letter, and served with a sauce of red wine, red onion, and dijon mustard made by deglazing the pan whilst the bavette rested
Could not believe how flavoursome and now melt-in-the-mouth the Bavette was.
Swaledale I love you!”
“Amazing, marinated them in olive oil and a variety of differnent cracked peppers bbq’ d for 3 mins each side as they were quite thick rested for 5 delicious”
