You’ve heard of terroir in relation to wine but what about beef? That’s what The Ethical Butcher is diving into at a spesh partnership dinner with The Duke of Cambridge. Three of the farms that The Ethical Butcher work with will be in the house talking about how factors like soil, water, climate, geography and husbandry can affect the taste of beef, and the dinner will include a tasting of the same cut of meat from each of the farms to compare the flavour. The Duke of Cambridge Head Chef Peter Weeden will also be cooking pot au feu with wild garlic pesto and scrumpets, with fresh-baked madeleines to finish.
Thurs 7th April 2022
The Duke of Cambridge, 30 St Peter’s St, London, N1 8JT
dukeorganic.co.uk