Delifonseca Dockside, Brunswick Quay, Liverpool, L3 4BN
30th Sep 2017 - 07.00 pm
A NIGHT NOT TO BE MISSED IN THE COMPANY OF CALLUM EDGE, 6TH GENERATION BUTCHER, A LARGE SIDE OF BEEF AND SOME SHARP KNIVES.
The evening will start with Callum and Matty (our Dockside butcher) on the shop floor demonstrating and explaining how the different cuts relate to the carcass and how traditional breeds, natural feeding and local farms all add up to great flavour. Plus how to use and why.
For those of you who are unaware Edge Butchers not just specialise in rare breeds but are a rare breed themselves. Only one of nine other butchers in the whole country who still maintain the expertise and facilities to slaughter in-house. They have won national acclaim becoming a ‘Best Food Retailer’ at the BBC Radio 4 Food & Farming Awards because ‘They concern themselves with every part of the process from farm to fork’.
Edge Butchers source their livestock from within a 25 mile radius and have long-standing relationships with the individual farmers. Their meat has the provenance of good local husbandry and coupled with their expertise in slaughtering, maturing and butchery the resulting flavour shines through.
A glass of red wine on arrival.
SELECTION OF STARTER CANAPÉS
Showcasing a variety of beef cuts and preparations circulated during the talk.
Tartare of Rose Veal
Ox Cheek & Heart Bon Bon
Trio of Steak Skewer
Terrine of Ox Tongue
Adjourn to the restaurant
SEATED MAIN COURSE
Slow Braised Short Rib, Celeriac Remoulade,
Creamy Mash, Tenderstem and a Rich Beef Jus
Apple tart tatin with butterscotch ice cream
(Booking essential with non refundable deposit of £10 firstname.lastname@example.org or call 0151 244 0808)
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Delifonseca Dockside, Brunswick Quay, Liverpool, L3 4BN 30th Sep 2017 07:00 PM
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