Edge & Son Butchery Masterclass & Dinner
17th Jun 2016 - 7.30 pm
Friday 17th June 7.30PM
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 new 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. 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.
Lemongrass Thai beef (onglet)
Beef consomee (oxtail)
Rillette of beef (brisket point)
Sticky ox cheeks
Salted beef with soured onions
Steak tartare (chateaubriand)
Bresaola, Cecina and more
Adjourn to the restaurant
SEATED MAIN COURSE
Plate of beef to include:
chuck steak, neck stew and confit shin
Textures of Strawberries
Booking essential and £10/head deposit required.
Delifonseca Dockside, Brunswick Quay, Liverpool, L3 4BN Tel: 0151 255 0808 www.delifonseca.co.uk